Ingredients

The following ingredients have 4 Servings
  • 1 lb. sweet potatoes (peeled, cut into ½-inch cubes)
  • ½ cup quinoa (rinsed and drained)
  • 1 cup vegetable broth (or water)
  • 1 ½ tsp. cumin
  • ¾ tsp. paprika
  • ½ tsp. garlic powder
  • ¼ tsp. cayenne pepper
  • 1 ½ tsp. salt
  • ¼ tsp. pepper
  • 15 oz. black beans (canned, rinsed and drained)
  • 1 cup oats (quick or old-fashioned, gluten-free)
  • ½ cup sweet onion (finely diced)
  • ¼ cup cilantro (finely chopped)
  • 2 Tbsp. olive oil
  • Hamburger buns (gluten-free*)
  • Avocado or guacamole (optional)
  • Tomato (thinly sliced, optional)
  • Onion (thinly sliced, optional)

Instruction

  • In a medium-sized pot combine sweet potatoes, quinoa, and vegetable broth. Cover pot with a lid and bring to a boil. Reduce heat to a simmer and cook for 22-25 minutes, or until sweet potatoes are fork tender.
  • In a small bowl combine cumin, paprika, garlic powder, cayenne pepper, salt, and pepper. Whisk to combine.
  • Pulse oats in a high speed blender 3-4 times to make a coarse oat flour.
  • Once sweet potatoes and quinoa are done cooking, add them to a large bowl with black beans, coarse oat flour, onion, cilantro, and seasoning mix. Mix until well combined. (You may have to use your hands for this!)
  • Divide burger mixture into 8 equal portions. Form each portion into a round disc about 1 inch thick.