Sweet Potato Veggie Burgers
I came up with this veggie burger recipe as a way to pack a ton of good ingredients in one dish. Featuring sweet potato, millet (you could also use brown rice or quinoa), black beans and kale, this veggie burger will make for a great lunch or dinner for your little one! And bonus: it makes about 8-12 burgers so you’ll have plenty for meals to come. Just wrap each burger individually and place in a freezer safe bag for up to 6 months. Take out as you need!
NOTE: I break up the cooking process by roasting the potatoes in advance since it takes some time to cook and cool. When roasting, place in an oven preheated to 450 degrees and roast for an hour or so. Remove from oven and let cool completely (you can do a day ahead of time and store in the fridge until ready to prep the burgers).
Ingredients
1.5 cups roasted sweet potato (about 2 large potatoes)
1 cup whole rolled oats
1 cup kale sautéed in olive oil with a clove of minced garlic, finely chopped
1 cup cooked millet (or brown rice/quinoa)
1 can black beans, drained and rinsed
1 teaspoon onion powder
Pinch salt and pepper
Olive oil
Instructions
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
2. Place oats in a food processor and pulse until oats are broken up
3. Add cooked sweet potatoes (removed from skin and mashed), kale (chopped into small pieces) millet, beans, onion powder and salt and pepper to a bowl of a stand mixer and mix well to combine
4. Top with oats and mix again to combine
5. Shape into burgers (whatever your desired size), coat each side with a little bit of olive oil and place on baking sheet
6. Bake in the oven for about 30-35 minutes (flipping halfway through) until slightly golden
Sweet Potato Veggie Burgers
