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
Prep Time 1 hour hr 20 minutes mins
Cook Time 15 minutes mins
Course Dinner, Lunch, Main Course
Food processor
Large skillet
large bowl
- 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
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.
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.
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free Option, Nut-free, Soy-free, Tree Nut-free, Vegan