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
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.
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
Chop onion and pepper
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.
Drain and rinse beans.
In a large bowl add beans, cooked mashed sweet potato, beans, rolled oats, peppers and onions, flax or chia egg, and spices.
Mix all ingredients-I often use my hands to mash everything around a bit.
Form into burger-shaped patties on a lined tray
Chill in the fridge for at 30 minutes or can leave overnight
Heat skillet to medium-high and add oil then cook patties on each side till golden brown and crispy
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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