SWEET POTATO BURGERS
These hearty spiced veggie burgers are bursting with flavour, whilst sunflower seeds and sweet potato crisps add a satisfyingly crunch. Serve with a punchy avocado and basil salsa.
Provided by Alice Hart
Time 1h35m
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Cook the rice following pack instructions, then drain in a sieve. Spread the rice out on a baking tray to steam-dry - it needs to be as dry as possible before adding to the sweet potatoes.
- Meanwhile, toss the sweet potatoes with 2 tbsp olive oil and the cumin. Season and spread out in a large roasting tin in a single layer. Roast for 30 mins until tender and coloured, but not too crisp. Meanwhile, put the sunflower seeds in a cup, cover with water and set aside to soak while the sweet potatoes cook.
- Put the remaining olive oil in a small saucepan set over a low-medium heat. Add the onion with a pinch of salt and cook, stirring often, for 5 mins. Add the ginger and chilli, and cook for 5 mins more until very soft. Set aside.
- Drain the sunflower seeds, pat dry on kitchen paper and tip into a large mixing bowl with the sweet potatoes. Crush gently using a masher or the back of a fork. Add the rice, onion mixture, half the basil and seasoning to taste. Continue to crush together until the mixture is well mixed but not smooth. Form into 4 x 10cm diameter patties. Can be made up to 48 hrs ahead - keep covered and chilled until needed and allow to sit at room temperature for 15 mins before cooking.
- Put the patties on a baking tray lined with baking parchment. Roast for 30 mins until warmed through and beginning to brown.
- Make the salsa in a bowl by combining the avocado with the lime juice, remaining basil and seasoning to taste. Heat the grill to medium and toast the cut sides of the burger buns for 1 min or until golden brown. Top each bun base with a couple of lettuce leaves. Put the patties on top of the lettuce, top with a spoonful of salsa, a few sweet potato crisps and a scattering of mustard cress. Press on the toasted bun tops and serve with any leftover crisps on the side.
Nutrition Facts : Calories 726 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 26 grams sugar, Fiber 12 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
GARLIC SPREAD WITH OLIVE TAPENADE
I originally made this to emulate the sandwich spreads you get at the Safeway deli. (Those sandwiches are super addicting, but we don't live near a Safeway anymore!) This is a pretty perfect match and is SO GOOD on sandwiches, but also makes a very pretty party appetizer if you spread the garlic spread on toasted baguette slices and then top with the olive tapenade. I always use reduced-fat cream cheese and mayo. I have made this several times without the kalamata olives (they're more expensive so I don't always have them on hand) and we enjoyed it just the same. Recipe yield and prep times are approximate...I'm horrible at paying attention to things like that...
Provided by Robyns Cookin
Categories Spreads
Time 15m
Yield 1 recipe, 10 serving(s)
Number Of Ingredients 11
Steps:
- GARLIC SPREAD:.
- Add all ingredients into a food processor.
- Process until smooth.
- Remove to a medium bowl or spread generously on toasted baguette slices.
- Wipe the work bowl and blade clean.
- OLIVE TAPENADE:.
- Add the garlic and the black and kalamata olives to the work bowl.
- Pulse a couple of times until minced.
- Add the green olives and pulse a couple of times, leaving larger chunks of the green olives (for aesthetics).
- Remove to a medium bowl and stir in the vinegar and olive oil. (Additional balsamic can be added to cut the saltiness, if desired; keep in mind that the garlic spread will also help cut the salty flavor.).
- Spread a layer of tapenade over the garlic spread.
Nutrition Facts : Calories 191.3, Fat 18.8, SaturatedFat 6.5, Cholesterol 27, Sodium 359.5, Carbohydrate 4.8, Fiber 0.9, Sugar 0.7, Protein 2.1
SWEET POTATO BURGERS AVOCADO SALSA AND GARLIC SPREAD #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. As summer winds down and tailgate season heats up I wanted to create a recipe reminiscent of grilling out as we moved into fall! Sweet potatoes are such a fall food for my family and I love putting a healthy spin on a plain old burger with this unique recipe!
Provided by saucyames
Categories Lunch/Snacks
Time 1h50m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees.
- Rinse sweet potatoes in cold water, wrap in Reynolds Wrap Foil and poke several times with a fork.
- Bake for 1 hour (or more) depending on the size of the potatoes.
- Take 2 bulbs of garlic, chop off about 1/4 inch of the tops, drizzle with olive oil and wrap in Reynolds Wrap Foil.
- Garlic can cook 30-35 minutes with Sweet Potatoes.
- Remove garlic and sweet potatoes from oven and allow to cool.
- Once cool, mash cannellini beans in a large bowl with sweet potatoes.
- Add in spices, egg, and panko.
- Mix all of these ingredients together and refrigerate for 20 minutes to help stiffen for burgers.
- Meanwhile mix the sour cream with the 2 roasted bulbs of garlic, squeezed for all the good stuff, honey, salt, and pepper.
- Blend until smooth.
- Take avocado and chop into bite size chunks and in a small ball combine with sweet corn, lemon juice and cilantro for topping.
- Heat a large pan over medium with olive oil.
- Take sweet potato mixture and shape into 4 patties.
- Cook on each side approximately 6-7 minutes until patties seem to hold together and flip.
- Add the patties to your whole wheat buns and top with avocado mixture and garlic cream sauce.
- Add lettuce, tomato and onions if desired.
SWEET POTATO BLACK BEAN BURGERS
A vegetarian friend shared this recipe with our family. A hit! Serve with the toppings of your choice, like baby spinach or romaine lettuce, ketchup, mustard, avocado, red onion, and tomato slices.
Provided by ESPANA1
Categories Main Dish Recipes Burger Recipes Veggie
Time 1h16m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Poke a few holes into sweet potato with a fork; place on a greased baking sheet.
- Bake in the preheated oven until sweet potato can be easily pierced with a fork, 35 to 45 minutes. Remove from oven and cool until easily handled. Reduce heat to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Peel sweet potato and place into a large bowl. Add black beans and mash with a whisk or fork. Add oats, onions, Dijon mustard, cumin, ginger, salt, and cinnamon and mix until well combined. Shape mixture into 6 patties with wet hands and place onto prepared baking sheet.
- Bake in the preheated oven until cooked in the center and crisp on the outside, about 8 minutes on each side.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 44.7 g, Fat 1 g, Fiber 13 g, Protein 10.8 g, SaturatedFat 0.2 g, Sodium 746.3 mg, Sugar 3.5 g
SWEET POTATO AVOCADO BURGER
This California-style burger was tested numerous times to perfect and ensure that the patties are crisp, firm, tasty, and delicious. The combination of rolled oats, raw walnuts, chia seeds, and flaxseed meal will keep you totally full on protein and fiber. Top with delicious avocado slices.
Provided by Candice Kumai
Categories Sauté Low Fat Kid-Friendly High Fiber Wheat/Gluten-Free Dinner Lunch Walnut Oat Quinoa Chickpea Sweet Potato/Yam Spring Summer Healthy Vegan Vegetarian Peanut Free Kosher Small Plates
Yield Serves 8 to 10, yields 13 to 15 small patties.
Number Of Ingredients 22
Steps:
- For cooking:
- Wash and pat your sweet potatoes dry. Cut the sweet potatoes into small 1-inch cubes. Roast the sweet potato cubes with 2 tablespoons extra-virgin olive oil, 1 tablespoon granulated garlic powder, and 1/2 teaspoon salt. Place onto a sheet tray and roast at 375° F for approximately 40 minutes, remove from the oven, and cool slightly.
- In a food processor, add the roasted/cooked sweet potato, tamari soy sauce, and Worcestershire sauce; pulse to combine. Add the onion and chickpeas and pulse until fully combined, periodically stopping the food processor and using a spatula or wooden spoon to move the mixture around. Mix just until the chickpeas and onion are fully incorporated; look for the consistency of mashed potatoes. Do not overmix.
- Meanwhile, in a large bowl, combine the oats, walnuts, chia seeds, and flaxseed meal.
- Remove the sweet potato mixture from the food processor and fold into the dry ingredients. Measure out 1/3 cup of the mixture at a time and, using your hands, form into round burger-shaped patties.
- In a medium sauté pan, heat the coconut oil over medium heat. Add the patties and sauté for about 4 minutes per side, or until they are warmed through and golden brown on each side.
- To serve, place the patties on toasted buns, if desired, and add your choice of toppings. I love avocado, kale, and Worcestershire sauce.
CHILLI & AVOCADO SALSA SWEET POTATOES
A fresh, summery vegan recipe that won't break the bank. Get 5 of your 5 a day the easy way
Provided by Chelsie Collins
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes with a fork and bake for 40-45 mins, or until tender and cooked.
- Meanwhile, heat the oil in a deep frying pan and cook the onion for about 10 mins until softening. Add the garlic and paprika, and stir for 1 min. Tip in the tomatoes, then bring to a gentle simmer, season well and leave to bubble away for 10-15 mins.
- To make the salsa, combine the avocado, chilli and coriander in a small bowl. Pour the mixed beans into the pan with the red peppers. Warm through for 5 mins and taste.
- Halve each baked potato, ladle over the chilli and spoon on the salsa. Add a dollop of coconut yogurt to each half before serving, if you like.
Nutrition Facts : Calories 594 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 37 grams sugar, Fiber 24 grams fiber, Protein 18 grams protein, Sodium 0.3 milligram of sodium
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- While the grill heats, cut the sweet potato into 1/2 inch thick rounds and rub the tops with half of the olive oil.
- In a small bowl, combine the cumin, paprika and chile powder. Sprinkle half the spice mixture over top of the oiled-side of the potatoes and rub into each slice. Sprinkle with salt and pepper.
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