"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
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.
Prep time 5mins
Cook time 10mins
Serves or Makes: 4
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
- Gluten free burger buns
- Red onion, thinly sliced
- Avocado, sliced
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.
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.
Assemble burgers on buns with the sauce and desired toppings.