"Black Bean, Quinoa & Sweet Potato Veggie Burger (with miso and tahini) on a sprouted multi grain bun with beet, spinach, avocado @fieldroast Chao (vegan cheese) slices and Sriracha cashew cream. Kids off from school and upcoming swim meet. My kitchen is busy!"
Black Bean, Quinoa and Sweet Potato Veggie Burger
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Recipe Intro From feedtheswimmers
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This savvy mom know how to provide sustenance to her swim team teens with the power of plants.
Details
Prep time 5mins
Cook time 10mins
Serves or Makes: 4
Recipe
For the Burger
- 1 cup cooked black beans
- 3/ 4 cup cooked quinoa
- 1 medium sweet potato, boiled
- 1 tablespoon white miso
- 1 tablespoon tahini
- 1/ 8 cup raw sunflower seeds
- Sea salt and black pepper, To Taste
- Oil, for cooking
For the Spicy Cashew Cream
- 1/ 2 cup cashews, soaked in water for at least 1 hour and drained
- Hot sauce, To Taste
- 1 teaspoon rice vinegar
For Serving
- Gluten free burger buns
- Lettuce
- Red onion, thinly sliced
- Avocado, sliced
Method
Step 1
To make the burgers: Pulse all ingredients in a food processor. Form into 4 patties. Heat oil in a nonstick skillet and sear patties for about 3 minutes per side.
Step 2
To make cashew cream: Blend cashews with fresh water, adding slowly to achieve desired consistency. Add salt and pepper to taste and stir in a small splash of rice vinegar and hot sauce.
Step 3
Assemble burgers on buns with the sauce and desired toppings.