Sweet Potato, Quinoa and Bean Burger

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Servings: 4 Prep: 30 min Cook: 25 min Pescetarian Vegan Vegetarian Oven Simple Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Parchment Paper, Sweet Potato, Cooked Kidney Beans, Extra Virgin Olive Oil, Crushed Red Pepper Flakes, Quinoa

Ingredients

parchment paper ⚠

1 sweet potato ⚠

14 ounces cooked kidney beans ⚠

1 ½ tablespoons extra virgin olive oil ⚠

½ teaspoon sea salt, to taste

¼ teaspoon ground black pepper, to taste

1 teaspoon rosemary

½ teaspoon crushed red pepper flakes ⚠

⅓ cup quinoa ⚠

Instructions

1. Preheat oven to 410F. Line a baking tray with parchment paper.

2. Peel and cut sweet potato into ¾ inch pieces. Drain and rinse kidney beans.

3. Place sweet potatoes in an ovenproof dish, drizzle with one third of the olive oil and season with salt, pepper, rosemary, and red pepper flakes. Bake for 25-30 minutes.

4. While potatoes are cooking, prepare quinoa according to instructions on the packaging. Set aside and allow to cool.

5. Once potatoes are cooked, allow them to cool slightly. Place in a bowl, and mash flesh with a fork. Add in drained beans and also mash with a fork.

6. Transfer cooked quinoa to the mashed beans and potato, season with salt and pepper, and mix well.

7. Using slightly wet hands, form burgers (1 per serving) and grease each one with the remaining olive oil.

8. Place on prepared tray and bake for 20-25 minutes.