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Spicy black bean sweet potato and quinoa burger

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 40 g quinoa
 150 ml vegetable stock
 400 g peeled and chopped sweet potato
 1 large red onion chopped
 4 cloves of garlic chopped
 2 tsp paprika
 2 tsp ground cumin
 1 tsp ground coriander
 2 tsp chilli powder
 1 tsp cayenne pepper
 2 tsp sea salt and ground black pepper to taste
 100 g Curly kale or Winter greens, chopped
 2 tbsp chopped fresh coriander
 350 g dried black beans, cooked (can use a 400g tin)
 2 eggs or for a vegan option, use 2 tbsp chia seeds soaked in 6 tbsp of water for 15 minutes
 1 tbsp extra virgin olive oil
1

Cook the quinoa with 150 ml of vegetable stock in a small pot. Bring to a boil, cover and reduce to a simmer for 20 minutes until the quinoa is fluffy and the water is absorbed. Add a little stock if required.

2

Preheat the oven to 180 C and line an oven tray with baking paper

3

Use a food processor to pulse the sweet potato, onions, garlic, paprika, cumin, coriander, chilli, cayenne, salt and pepper until a crumbly texture forms.

4

Add the kale, fresh coriander and the beans to the food processor and pulse until everything is combined. Don’t over process, some of the beans should be slightly intact.

5

Mix in the quinoa and fold in the egg or soaked chia seeds (for a vegan option). Check for seasoning and add extra heat if you like your burgers more spicy.

6

Take a portion of the mixture and form patties on the baking paper using your hand or a ring if you have one. You should have 8 small burgers or you can make 6 larger ones.

7

Drizzle the olive oil over the burgers and bake for 30-35 minutes or until slightly crisp on the outside.

Nutrition Facts

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Serving size

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