Hope you all had a lovely Thanksgiving weekend! We’re skipping Bean Bytes today because quite honestly, I didn’t do a whole lot of blog reading. I did some skimming, but I focused most of my attention on food, family and fun
But have no fear, I have a great recipe to share with you guys today! We’re kicking off the Elf for Health challenge today and I couldn’t be more excited! We had over 700 people sign up!!!!! That’s amazing!! I’m so excited that so many of you are ready to stay healthy and active through the holidays. The first challenge is to go meatless for the day! So I’ve got a delicious veggie burger to share with you!
If you don’t already know, sweet potatoes and cranberries are one of the best combinations ever. So are sweet potatoes and black beans…put all three together and you’ve got me hooked! I make a lot of veggie burgers and through a lot of trial and error, I’ve found that quinoa really seems to help my burgers stick together! Plus it’s another protein source and I like to pack as many of those into my burgers as possible! I’ve also found that chickpea flour helps things stick together (like my sweet potato falafel!) I used both in these burgers.
- 1 medium sweet potato
- 2 c black beans, cooked
- ½ c onion, diced
- 2 cloves garlic, minced
- ½ an avocado
- 1 c quinoa, cooked
- ½ c fresh cranberries, roughly chopped
- ¼ c chickpea flour
- 1 tsp cayenne pepper
- 1 tsp paprika
- Stab the sweet potato all over with a fork and microwave on high for 5 minutes.
- Scoop the flesh into a small bowl.
- Add 1 cup of black beans and avocado and mash well.
- Add the remaining ingredients and use your hands mix until well combined.
- Form into six patties.
- Bake at 400 degrees for 18 minutes, flipping once.
These burgers are gluten-free AND vegan.
If you don’t have chickpea flour, you could try grinding up some oats in the food processor to make oat flour.
If you’re not vegan, i’d highly recommend topping these with goat cheese.
Or any cheese for that matter