Here is an easy recipe you will love! These 15 Minute Sweet Potato Black Bean Burgers are a vegan, gluten free dinner that is so quick. Add your favorite burger toppings and this will be your new favorite dinner!
What You Need For This Recipe:
Sweet potato
Black beans
Gluten free rolled oats
Cumin
Paprika
Chipotle powder
Garlic powder
Red onion
Salt to taste
Other Healthy Recipes:
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I always accidentally type brussel sprouts instead of brussels sprouts, anyone else? I definitely always say brussel sprouts, I think that double s back to back is tricky to say! Anyways, these vegan buffalo brussels sprouts are perfectly spicy and pair with a lot of different meals. I like to pair with chicken or salmon! I keep the flavor of the protein simple so that way it doesn’t mess with the flavor of these brussels sprouts.
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Vegan Spinach and Artichoke Dip
This vegan spinach and artichoke dip is a delicious appetizer that is perfect for a get together or football sunday recipe. You might want to make a double batch, just a warning. It’s made with cashews and coconut milk as the base. It also reheats well so I’ve been snacking on this all week!
This vegan caesar salad is a plant based version of one of my favorite recipes! The vegan caesar dressing is so creamy with a cashew base and a lot of spices. You can use this dressing recipe for so many different meals- wraps, salads, sandwiches, and pasta salads are some of my favorite ways to use it!
15 Minute Sweet Potato Black Bean Burgers
15 Minute Sweet Potato Black Bean Burgers (vegan, gluten free)
Ingredients
- 1 medium cooked sweet potato (about 1/2 cup). The quickest way to cook a sweet potato is to microwave it!
- 1 15 ounce can black beans
- 1/2 cup gluten free rolled oats
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp chipotle powder (optional)
- 1 tsp garlic powder
- 1/4 cup diced red onion
- Salt to taste
Method
- Mix the sweet potato and black beans in a bowl and mash with a fork or potato masher
- Add in everything else and mix
- Form about 8 patties (pack them well)
- Heat a skillet over low medium heat
- Add olive oil
- Cook for about 5-7 minutes on each side
- I had two pans going at once so I made them all at one time!
- To store, add to the fridge for up to a week or freezer for up to 3 months!
- Enjoy!
