Sweet Potato Quinoa Veggie Burgers

Sweet Potato Quinoa Veggie BurgersMakes about 10 burgers

Gluten-free, High-fiber, Heart-healthy, Low-fat, Dairy-free, Vegan, Leftover-User

This recipe is great for using up leftover side-veggies.  I made these ( slash variations of these, since I was tossing in what I had) right after both Thanksgiving and Christmas with all the leftover side veggies.  Below is the standard recipe, but you can chop up everything you’ve got!

  • 1 can (15 ounces) no salt added black beans, drained and rinsed
  • 3 cups cubed sweet potatoes, peeled (about 3 regular sized potatoes)
  • 3/4 cup sweet corn, frozen or fresh (thawed if frozen, fresh grilled corn would be excellent in this dish)
  • 1 medium red onion, finely chopped
  • 5 cloves garlic, minced
  • 1/2 cup cooked quinoa
  • 1 tbsp olive oil
  • original recipe called for a heaping 1/3 cup garbanzo bean flour / or finely ground rolled oats or almond flour – I had none of these. I drained a can of garbanzo beans and mashed 3/4 cup like mashed potatoes and used those.
  • 2 tbsp roasted sunflower seeds
  • 1/4 tsp sea salt
  • fresh black pepper to taste
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp chili powder
  • 1/4 tsp cayenne
  • 1 tbsp hot sauce


  1. Fill a large pot 3/4 full of water and bring to a boil on the stove.  Add the sweet potatoes and lower the heat to simmering.  Let the potatoes cook for about 20-30 minutes.  Drain the potatoes and set aside to cool.
  2. While your potatoes are cooling preheat the oven to 375 degrees and line a baking sheet with parchment paper or non stick foil.
  3. Once your potatoes have cooled use a fork to mash them.  You want them mashed but not creamy.
  4. In a large mixing bowl add half of the black beans and mash them with a fork.
  5. Add the rest of the beans and the remaining ingredients.  Stir until just combined
  6. Form the mixture into 10 balls.  Flatten and shape each ball into a disc. Each burger should be about 1/2″ thick.
  7. Place each patty on your prepared baking sheet and place in the oven for 30 minutes, flipping the burgers over once halfway through baking.
  8. Enjoy!
Nutrition Per Serving:
Calories: 132.5 kcal Fats: 3 g
Carbohydrates: 21.5 g Sodium: 30.1 mg
Fiber: 4.5 g Cholesterol: 0mg
Protein: 5 g Sugars: 2.5 g

Adapted from The Naked Kitchen.


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