Sweet Potato, Quinoa & Bean Burger
Sweet Potato, Quinoa & Bean Burger
Ingredients
- 1 sweet potato
- 1/3 cup quinoa raw, 60g
- 14 oz can kidney beans drained, 400g
- 1 tsp rosemary
- 1/2 tsp chili flakes
- 1 1/2 tbsp olive oil
Instructions
- Preheat oven to 410°F (210°C) and cut the sweet potato into ¾ inch (2cm) pieces. Place it in an ovenproof dish, drizzle with ½ tbsp. olive oil and season with salt & pepper, rosemary, and chili flakes. Bake for 25-30 minutes.
- Once potatoes are cooked, allow them to cool slightly. Then peel off the skin, place in a bowl, and mash the flesh with a fork. Add in the drained beans and also mash with a fork.
- Cook quinoa according to instructions on the packaging. Once cooked, transfer to the mashed beans and potato, season with salt & pepper, and mix well.
- Using slightly wet hands, form 4 burgers and grease each one with the remaining olive oil. Place on a baking tray lined with tin foil and bake for 20-25 minutes in 410°F (210°C).
Nutrition
Calories: 228kcalCarbohydrates: 35gProtein: 8gFat: 7gSaturated Fat: 1gSodium: 290mgPotassium: 528mgFiber: 8gSugar: 4gVitamin A: 8090IUVitamin C: 2mgCalcium: 52mgIron: 2mg
Tried this recipe?Mention @NourishingKnowledge or tag #nourishingknowledge!