Sweet Potato Black Bean Veggie Burgers

Looking for a tasty / healthy option for lunch or dinner? ⁣

Check out this delicious recipe for Sweet Potato Black Bean Veggie Burgers courtesy of @karaelise ⁣

Servings: 8⁣

Amount per serving: Iron- 2mg, Calcium- 30mg, Vitamin C- 6mg, Vitamin - A2537IU, Sodium- 161mg, Cholesterol - 0mg, Protein- 4g, Sugar-1g, Fiber-6g, Carbs-17g, Fat-4g, Calories- 119⁣

High in fiber, Vitamin C, Vitamin K, Iron, Calcium, Magnesium, and antioxidants with no cholesterol, or added sugar- these Black Bean Burgers pack a huge nutritional punch while also being very satisfying. ⁣


1 Sweet Potato (medium, peeled and cut into cubes)⁣

1 1/2 cups Black Beans (cooked, rinsed)⁣

1 cup Kale Leaves (finely chopped)⁣

1/2 cup Quick Oats⁣

1 stalk Green Onion (chopped)⁣

1 Garlic (clove, minced) ⁣

2 tsps Cumin⁣

1/2 tsp Sea Salt⁣

1 Avocado (optional, diced or mashed)⁣


1. Bring a pot of water to a boil. Place the cubed sweet potato in a steamer basket over the boiling water and cover for about 10 minutes or until tender. Transfer to a large mixing bowl and mash the potatoes. Leave to cool slightly.⁣

2. Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment paper.⁣

3. In a food processor, add the black beans, kale, oats, green onion, garlic, cumin and sea salt. Pulse 6 or 7 times or until a coarse crumb forms. Do not over mix.⁣

4. Add the bean and oat mixture into the mashed sweet potato and mix until combined. Scoop out roughly 1/4 cup of the mixture at a time and form into thin patties. Place on the prepared baking sheet.⁣

5. Bake for 30 minutes, carefully flipping halfway through. (The thinner the patty, the more evenly they cook and the easier they are to flip)⁣.

Serve on a bun, on top of a salad, or solo topped with avocado. ⁣

Store and reheat on the stove-top.⁣