Perfect Weekend dinner or lunch, this sweet potato & black bean burger is so fulfilling, really yummy full of different flavors. It tastes like a burger but it feels much healthier.
The ingredients are really simple and easy, the only weird thing would be the purple garlic sprouts, you can find the rest of the ingredients really easily.
I choose a rustic bread as it gives a really delicious rustic flavor, almost like homemade.
The guacamole just works so well with the burger, I hope you like it.
for the vegan burgers:
a small sweet potato
a tsp smoked paprika
1 and 1/2 cups of black beans drained and rinsed
1/4 red onion chopped
a garlic clove chopped
1 tsp cumin seeds
a pinch of each, salt and pepper
a cup of rocket lettuce
a cup sliced cherry tomatos
1/2 cup of purple garlic sprouts
1/2 cup wholegrain mustard sauce
1/2 cup organic ketchup sauce
4 bread rolls
for the guacamole:
2 ripe avocados
1/4 cup finely chopped onion
2 tbsp fresh lime juice
1/2 cup chopped cherry tomatoes
1/4 cup cilantro leaves chopped
1/2 teaspoon Himalayan salt
1 tsp chili flakes
preparation time: 45 minutes
total time: 45 minutes
serving size: 4 serves
Start by preheating the oven to 250ºC.
Add to a baking tray the sweet potato cut into half, cook until soft for around 20 minutes.
Remove the skin of the sweet potato and add it to a food processor, add as well paprika, black beans, red onion, garlic, cumin, salt and pepper. Mix until you have a creamy consistency it should be like a paste.
Make the shape of the burgers and place them into a oven tray, cook them for around 15 minutes at 250ºC.
Whilst the burgers are cooking, we´ll make the guacamole. In a large bowl, small the avocados, then add chopped onion, lime juice, chopped cherry tomatoes, salt and chili flakes, stir and reserve.
Once the burger is ready, to serve simply add a layer of guacamole, then the burger, some mustard sauce, tomato, rocket, garlic sprouts and top it with ketchup.