Vegan Sweet Potato Quinoa Burger
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Vegan Burger Recipe
4
10 minutes
55 minutes
171
Fancy burger patties do not need a lot of ingredients, this one needs a handful five. These patties are packed with protein, good fats, flavours, and fragrant with rosemary. These are just what you need in a patty; crisp from the outside and moist from the inside.
Baking these makes its more wholesome, as the tradition deep-fried uses a lot of oil and these really soak all of it up.
Remedy if the mix gets too moist – Let it sit and rest for 5-10 mins as it will thicken up a bit. Even then, if its moist add some tablespoon raw quinoa or grounded flax seeds they are really good at soaking up the moisture.
Quinoa – A healthier alternative
The benefits of quinoa
Therefore, these beans:
1 sweet potato.
⅓ cup (60g) quinoa, raw.
14 oz. (400g) can kidney beans, cooked.
1 tsp. rosemary.
½ tsp. chili flakes.
Preheat oven to 410°F (210°C) and cut the sweet potato into ¾ inch (2cm) pieces. Place it in an ovenproof dish, drizzle with spray oil and season with salt & pepper, rosemary, and chili flakes. Bake for 25-30 minutes.
Once potatoes are cooked, allow them to cool slightly. Then peel off the skin, place in a bowl, and mash the flesh with a fork. Add in the drained beans and also mash with a fork.
Cook quinoa according to instructions on the packaging. Once cooked, transfer to the mashed beans and potato, season with salt & pepper, and mix well.
Using slightly wet hands, form 4 patty’s. Place on a baking tray lined with tin foil and bake for 20-25 minutes in 410°F (210°C).
I do free consultations every Tuesday's and Thursday's. Either way you will get some actionable tips to reach your fitness goals faster.
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