By Full of texture and flavor these sweet potato quinoa burgers are an excellent protein-filled dinner…sans meat!
I can’t tell you how amazing it’s been to have Davida here in Minneapolis for a full week. She fits right in with the Team Fit Foodie weirdness and makes my life whole. Did you know…every morning Vids and I start our day with a Facetime chat? She’s in Toronto and I’m in Minneapolis, but we’ve somehow managed to make our friendship work and grow to extraordinary levels over the past 2 years. We talk about both business and life…making sure we’re staying on track with the blog, side projects, and sanity. We’re 100% raw with one another and it’s amazing. There’s nothing like getting real, honest feedback (the good and the bad) from someone you trust and love. If something looks like complete shit, she’s the first one to tell me. If it looks effing amazing…same thing. What I’m trying to say is that I hope you all have your person like I have mine. Through the good and the bad, they will be there for you. They’re the one who will calm you the eff down when you have a break-up or a broken foot and tell you on repeat that everything is going to be okay. They’re also the one who will fly across the country to surprise you at your businesse’s 5 year celebration.
Find your person, yo…and don’t you let them go!
Guess where I am this weekend?
MILWAUKEEEEEE.
YAY. I can’t wait to make these burgers for Mark. Oh- and be in the same place as him for 4 days! I’ve been loving getting to know my home city as an adult. The MKE food and bev industry is AMAZING and dats a fact. Want to know some of my favs so far? Bugsy’s, Cafe Benelux, Milwaukee Public Market, and Swig. I’ll have to write a whole separate post on this sometime soon because the coffee scene also rocks.
Well I’ve gotten a little bit off track, haven’t I?
These burgers, though!
Nothing like a good ol’ homemade veggie burger, amiright? Ours are made with sweet potato, quinoa, black beans, and a whole bunch of spices! They’re seedy and delicious and really easy to make!
You can stack em’ or eat em’ on a bun…the choice is yours!
We went the bun route and got sassy with our toppings.
- purple onion
- avocado
- purple sprouts
- Greek yogurt + Franks
Linley came up with my new favorite sauce that might even trump ketchup for me. GREEK YOGURT + FRANKS = THE BEST THING I’VE EVER PUT IN MY MOUTH. Try it. Then tell me you agree.
- 2 cups roasted sweet potato, mashed (3-4 medium sweet potatoes)
- 1 15 oz. can black beans, rinsed
- ½ cup purple onion, diced
- 2 cups cooked quinoa (~1 cup uncooked)
- 2 tablespoons jalapeño, finely diced
- ⅓ cup roasted/unsalted sunflower seeds
- ¼ cup + 2 tablespoons oat flour
- 1 large egg
- 1 tablespoon ground cumin
- 2 teaspoons garlic powder
- ¼ teaspoon sea salt
- olive oil
- First, preheat oven to 375ºF and spray a baking sheet with coconut oil cooking spray. Then, cut sweet potatoes in half, drizzle with olive oil, poke them with a fork, and stick them in the oven skin-side down for 50-60 minutes.
- While your sweet potatoes are roasting, mix the rest of the ingredients in a large bowl.
- Once the sweet potatoes are done, let them cool for about 10 minutes. Then use a spoon to spoon out the flesh. Mash in a bowl. Add 2 cups of mashed sweet potato to your mixture and thoroughly combine.
- Preheat oven to 375ºF and spray a baking sheet with coconut oil cooking spray.
- To create burger patties, use a ½ cup scoop. Wet your hands to form 1-inch burger patties and place on the pan. Bake at 375ºF for 15 minutes on each side (30 minutes total).
- When burgers are done baking, heat about a teaspoon of olive oil on a nonstick skillet over low/medium heat.
- Place patties in the fry pan for 4-5 minutes on each side until golden brown.
- When burgers are done, add toppings and enjoy!
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