Vegan Sweet Potato Burgers

Need a meatless Monday recipe? Looking for a veggie burger with real food ingredients? You need to meal prep these vegan sweet potato burgers!

This veggie burger is flavorful and filling. It goes great on a bun, wrapped in lettuce, in a Buddha bowl, on top of a salad, or in a wrap.

Have you noticed there are more and more veggie burger options at grocery stores? However, when I check out the nutritional label many are filled with tons of ingredients, preservatives, and things I cannot pronounce.

I wanted to create a filling and flavorful burger that vegans and meat-eaters would both enjoy. My steak loving fiance ate my healthy plant-based burgers all week, so I am confident that everyone will enjoy these tasty burgers.

Vegan Sweet Potato Burger Recipe

Recipe makes 10-12 burgers


  • 1 can cannellini beans drained and rinsed

  • 1 can garbanzo beans drained and rinsed

  • 1 1/2 cups cooked mashed sweet potatoes

  • 1 1/2 cups rolled oats (gluten-free)

  • 1 bell pepper (either yellow, orange, or red)

  • 1 sweet onion

  • 1 tablespoon minced garlic

  • 3 tablespoons chia or flaxseeds mixed with 6-7 tablespoons of water

  • 2 tablespoon avocado oil

  • 1/2 tablespoon basil

  • 1/2 tablespoon oregano

  • 1 1/2 tablespoon cumin

  • salt and pepper to taste


  • 1 jalapeno or habanero pepper if you want them spicy


  1. Cook sweet potatoes in microwave, oven, or instant pot. I like to roast mine then peel them-here is how I make the perfect roasted sweet potatoes.

  2. In a small bowl add 3 tablespoon flax or chia (or combination of both) and 6 tablespoons of water, then set aside to let thicken

  3. Chop onion and pepper

  4. Heat up a pan on medium then add 2 tablespoon oil and saute sweet onion, bell pepper, (hot pepper if using), and garlic till soft.

  5. Drain and rinse beans.

  6. In a large bowl add beans, cooked mashed sweet potato, beans, rolled oats, peppers and onions, flax or chia egg, and spices.

  7. Mix all ingredients-I often use my hands to mash everything around a bit.

  8. Form into burger-shaped patties on a lined tray

  9. Chill in the fridge for at 30 minutes or can leave overnight

  10. Heat skillet to medium-high and add oil then cook patties on each side till golden brown and crispy

  11. Store leftovers in the fridge or freezer. I like to freeze on a tray till solid then transfer the patties to a container or stasher bag so it is easy to get out a single serving.

Besides being delicious and great for meal prep, these vegan sweet potato burgers are gluten-free, dairy-free, and freezer friendly.

Filled with nutritious real food ingredients and plant-based protein these are sure to be a hit! Tag me on Instagram @lauralivewell when you make them or leave me a comment here.

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