Fancy making very Speedy Plant-Based Sweet Potato and Bean Burgers for dinner tonight? Try my ones! They couldn’t be easier to make, plus they’re packed with fibre, and have one of the healthiest vegetables on the plant as an ingredient – sweet potatoes. Not only are they packed with nutrients, they may also have special cancer fighting properties.
Serve them with Taste Bud Tickling Plant-Based Smoky Black Beans, ‘fried’ onions, mashed avocado and a green salad for lunch, or if salads not your thing in the colder months, have it with a mix of garden peas, green beans and bite sized broccoli florets. And if you want even more sweet potatoes, make some sweet potato fries to go with them. They make a wonderfully tasty and satisfying meal.
Go on, give them a try! You might be surprised at how quickly you can make them!
Speedy Plant-Based Sweet Potato and Bean Burger
Equipment
- Mixing bowl
- Oven proof dish
- Wooden spoon
Ingredients
- 1 sweet potato skin on, chopped into equal sized pieces, about 200g/8oz
- 400 g kidney beans in water drained and then rinsed
- 4 spring onions/scallions washed and finely chopped
- 1 tablespoon chipotle paste
Instructions
- Cook the sweet potatoes until they're tender. I microwaved mine for about five to six minutes in the microwave.
- Put the kidney beans into a large bowl and mash with a fork or potato masher. Add the cooked sweet potatoes, spring onions and the chipotle paste then mash again combining all the ingredients.
- Make sure the mixture 'sticks' together, if it doesn't add a small amount of water.
- Form into six to eight equal burgers and place on a non-stick baking tray or on a tray that's lined with grease proof paper. Place in the oven and cook for 10 minutes then flip, and cook on the other side for another 10 minutes until they're heated through.
Remember to leave me a message below if you’ve made my ‘Speedy Plant-Based Sweet Potato and Bean Burgers’ and let me know how you like them.
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