Years ago, I took a blood sugar balancing “boot camp” with my friend and mentor Elisa Haggarty. She had provided multiple recipes to cook and enjoy, and I remember distinctly the sweet potato and black bean burger entree. This recipe is inspired by those flavorful plant-based burgers I made all those years ago. Whether you are cooking for meatless Monday, or simply trying to incorporate more plants into your diet, add this recipe to your repertoire!
Sweet Potato & Black Bean Patties {Gluten-Free, Vegan}
Full of fiber and flavor, these sweet potato black bean patties offer a meatless meal option. Top with avocado or guacamole, or enjoy with your favorite gluten-free bun for that burger feel. Gluten-free, vegan with a grain-free option
Equipment
- Food processor
- Large skillet
- large bowl
Ingredients
- 1 medium sweet potato
- 1 (15oz) can of refried black beans
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 cup gluten-free oat flour or garbanzo bean flour
- 2 tablespoons cooking oil
Instructions
- Prep the sweet potato. Preheat oven to 400 degrees. Poke holes in the skin of the sweet potato and place on a baking sheet. Bake one hour or until fork tender. Allow the sweet potato to cool until ready to handle, about 20 minutes.
- Once cooled, remove the flesh from the sweet potato (should equal about 1 cup) and place in a food processor. Add the refried black beans, sea salt, garlic powder, onion powder, and cumin. Blend until smooth. Transfer the mixture to a large bowl.
- Add the gluten-free oat flour or garbanzo bean flour, and use your hands to incorporate the flour into the sweet potato black bean mixture. Form patties of equal size.
- Add cooking oil to a large skillet over medium high heat. Cook patties 5-7 minutes per side, or until golden brown on both sides. Transfer to a cutting board or large plate. Allow the patties to completely cool. Once cooled, they will hold together and stay in tact.
Notes
Storage: Keep patties in an airtight container in the fridge for up to 5 days.
Prep Tip: Sweet potato can be baked ahead up to 3 days in advance.
