Sans Meal Plan: Sweet Potato Quinoa Burgers

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We’re off meal plan, and when it’s gross and cold out (I’m sorry, what exactly was coming from the sky this past week?) we can’t help but hole up in our apartments and take to the kitchen. Cold weather is the perfect excuse to eat some hearty root vegetables, and our favorite is the sweet potato. There are several ways that you can transform sweet potatoes into the perfect, satisfying meal—we opted for this delicious Sweet Potato Quinoa Burger recipe.

Sweet Potato Quinoa Burgers with Crunchy Guacamole (Serves 3):
(adapted from Made to Create)

What you’ll need:

Burger Ingredients

  •  1/3 cup quinoa
  • 2/3 cup filtered water
  • 1 cup cooked sweet potato (about 2 medium potatoes)
  • 3/4 cup white kidney beans
  • 1/2 teaspoon sea salt
  • 1/4 – 1/2 teaspoon chipotle or chili powder
  • 1/4 teaspoon garlic power (or 2 cloves minced fresh garlic)
  • 1/2 cup panko crumbs 
  • Olive oil for cooking

Crunchy Guacamole Ingredients

  • 2 avocados
  • 1/2 teaspoon sea salt
  • 1 tablespoon lemon juice
  • 1/4 cup chopped tomatoes
  • 2 tablespoons raw pepitas (shelled pumpkin seeds)

Now for the cooking…

Start by heating a small pot on the stove with the 2/3 cup water and 1/3 cup quinoa. Once it is brought to a boil, reduce to a simmer and cover. Let the quinoa cook for 10-15 minutes (until the water is absorbed), and then remove the pot from the heat and let rest for at least 5 minutes. While the quinoa is cooking, dice the sweet potatoes into mid-sized wedges and place them in a pot of boiling water to cook for about 10 minutes. When they’re finished, the inside should be very soft and mashable, and the skin should peel right off.

When these steps are complete, combine the sweet potatoes and white beans in a mixing bowl and smash with a potato masher or fork — we used a fork — until well mashed (but still retaining a little texture from the beans).

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Next, add in the spices, mix well, and fold the quinoa into the mixture with a spatula. Heat a medium-sized pan on the stove on medium heat and drizzle with some olive oil. Form the quinoa-sweet potato mixture into your desired patty size, and coat them lightly with panko crumbs.

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Place them in the pan and cook until the crust is a crispy golden-brown, about 4-5 minutes on each side. While the burgers are cooking, assemble the crunchy guacamole simply by combining all of the ingredients and mashing them together!

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Top your patties with the guacamole and any other desired toppings (we threw in a little bit of salsa and fresh spinach), and enjoy! In just 20 minutes you’ll have yourself a healthy, hearty, and satisfying meal made in your very own kitchen. Beat that, Ratty.

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