Yield: 2
Black Bean Patty with Baked Sweet Potato
Many vegan burgers leave you disappointed, but this one comes through when topped with salsa or your favorite sauce. It’s so simple, yet so delicious and versatile. Have fun experimenting with swapping curry powder, garam masala, or your favorite seasoning for the taco seasoning.
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 1.5 tsp flaxseed meal
- 1.5 tbsp water, filtered
- 1 sweet potato
- 1.5 tbsp olive oil, divided
- 1/8 tsp sea salt
- 7.5 oz black beans , drained and rinsed
- 1/4 cup quinoa, cooked
- 1/2 scallion, both white and green parts, thinly sliced
- 1/4 cup cilantro, chopped
- 1 tsp Taco Seasoning
- 1/2 cup salsa
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- In a small bowl or cup, combine the flaxseed and water. Set it aside.
- Halve the sweet potato lengthwise and put it on the baking sheet, cut-side up. Drizzle with ½ tablespoon of olive oil and spread it over the top with your fingers. Sprinkle with salt and bake for 30 to 35 minutes.
- Put the flax-water mixture in a food processor or blender along with the beans, quinoa, scallion, cilantro, and taco seasoning. Pulse just enough to roughly chop the beans. Shape the mixture into 2¾-inch-thick patties. Place them in the refrigerator, covered, for 15 to 30 minutes.
- Heat the remaining 1 tablespoon of olive oil in a skillet, over medium heat. Cook the patties until they’re browned on the bottom (about 3 minutes); then carefully flip and cook for 3 minutes more.
- Serve the sweet potato and patty topped with salsa.
Notes
STORAGE: Portion among 3-cup rectangular glass storage containers. Cut the sweet potato to fit, if necessary. Store in the refrigerator up to 5 days or the freezer up to 3 months.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 437Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 11gSodium: 643mgCarbohydrates: 67gFiber: 16gSugar: 7gProtein: 16g
