Sweet Potato Black Bean Veggie Burgers

8 SERVINGS | 1 HOUR

Simple vegan and gluten-free. Tender, hearty, simple and so delicious!

• More Flavor: Add chili powder, smoked paprika, red pepper flakes, or hot sauce.

• Serve it with: On top of a salad, in a pita or wrap or as a burger with your favorite toppings.

• Sweet Potato: One medium sweet potato is approximately 2 cups cubed. Freeze any leftovers when using larger sweet potatoes.

INGREDIENTS:

• 1 Sweet Potato (medium, peeled and cut into cubes)

• 1 1/2 cups Black Beans (cooked, rinsed)

• 1 cup Kale Leaves (finely chopped)

• 1/2 cup Quick Oats

• 1 stalk Green Onion (chopped)

• 1 Garlic (clove, minced)

• 2 tsps Cumin

• 1/2 tsp Sea Salt

• 1 Avocado (optional, diced or mashed)

DIRECTIONS:

1. Bring a pot of water to a boil. Place the cubed sweet potato in a steamer basket over the boiling water and cover for about 10 minutes or until tender. Transfer to a large mixing bowl and mash the potatoes. Leave to cool slightly.

2. Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment paper.

3. In a food processor, add the black beans, kale, oats, green onion, garlic, cumin and sea salt. Pulse 6 or 7 times or until a coarse crumb forms. Do not over mix.

4. Add the bean and oat mixture into the mashed sweet potato and mix until combined. Scoop out roughly 1/4 cup of the mixture at a time and form into thin patties. Place on the prepared baking sheet.

5. Bake for 30 minutes, carefully flipping halfway through.

6. Divide between plates and top with avocado, if using. Enjoy!