Black Bean, Quinoa and Sweet Potato Veggie Burger
"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!"
-- @feedtheswimmers
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

For Serving

  • Gluten free burger buns
  • Lettuce
  • Red onion, thinly sliced
  • Avocado, sliced


  • 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.