Happy Meatfree Monday! If you know me, you know I am not a recipe writer, yes, it’s true! I love to cook and do just that, but never write anything down, until this blog of course! My dad is an amazing cook and he doesn’t write recipes and I learned from the best, cook, taste, cook. Now I find myself cooking and then writing. My mom, however is an amazing writer with attention to detail, so I inspire to be both and great cook and easy to follow and intriguing recipe writer! Enter my newest creation, sweet potato and black bean burger!
This Monday, swap your next burger for this nutritional, protein packed, seasonal blend, the flavors will call you for seconds. This is such an easy recipe and you can make a big batch and have them for lunch all week long!
I am inspired by ingredients and therefore go with what I feel and taste. This weekend I bought sweet potatoes from the farmer’s market and had black beans in the cupboard, so pulled a few more things out and my sweet potato burgers were born.
1 1/2 medium sweet potatoes
1 can of black beans, rinsed
1/4 cup nutritional yeast (gives a nice cheesy flavor)
2 Tablespoons of capers, with vinegar
1 Tablespoon of Sriracha, or favorite chili sauce
1 Tablespoon of tahini paste or handful of favorite nut
1 Tablespoon of Tamari
Pre Heat the oven to 400 degrees
Poke holes in the sweet potatoes with a fork
Bake the sweet potatoes in tin foil for 45 minutes or until soft, depending on size
Quarter the sweet potatoes, with skins, and add to a food processor
Add the above ingredients and blend in the food processor until smooth, add salt to taste
(one thing I love about vegan burgers, is you can taste the mixture and not worry about uncooked ingredients as you go along!)
Spoon the mixture, as patties, onto a greased baking tray & bake for 15 minutes on each side
Serve on a bun, over salad or on a cabbage leave;) Enjoy!