Delicious dinner inspiration and easy to make. This vegan, gluten-free dinner option is a favorite of mine and an easy midweek go-to dinner. Quinoa, sweet potato, and kidney bean burgers that you can serve in a bun or on a bed of spinach topped with avocado, tomato, sauteed or pickled red onion, cilantro/coriander, and other favorite toppings. Yum!

VME

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and place into a bowl.

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  • Mash sweet potatoes, kidney beans, onion, and garlic together until it comes together. Mix in salt, black pepper, cumin, paprika, and cayenne. Add cooked quinoa and combine. Shape mixture into patties.

  • Heat olive oil in a pan over medium-high heat. Cook patties in the hot oil until browned, 5 to 7 minutes per side.

Cook's Note:

You can also bake these patties in an oven preheated to 400 degrees (200 degrees C) until tops are crispy, about 20 minutes.

Nutrition Facts

268 calories; protein 9.3g; carbohydrates 48.2g; fat 4.8g; sodium 874.2mg. Full Nutrition
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