These sweet potato burgers have just the right amount of spice! They’re loaded with fiber and protein for a filling lunch or dinner. Make a big batch to freeze and reheat them whenever you want!
Oh. What a day. 75 degrees and sunshine. All of our laundry is done, folded, and put away. I’m heating up a spicy sweet potato burger for lunch. 😍 Dreams do come true.
Our building has laundry facilities in the basement – a wonderful luxury that we haven’t always been blessed with in past apartments. Yesterday though, said laundry was out of order and we happened to have let our laundry situation get a little out of hand. To the laundromat we went.
All that matters is that ALL. OF. OUR. LAUNDRY. IS. DONE. All of it. And folded and put away and done. We’ve had the windows open all day to let that spring wind and sunshine inside.
We took advantage of the laundry drying time to pop over to the grocery store (literally, it’s right across the intersection) for a few things. And on our way inside, a little elderly lady tripped over the warm, sticky tar patching in the parking lot and fell. Hard, 10 feet in front of us. As we rushed over to her, I thought surely there was going to be broken bones or blood or all of the above. But Clark helped her up and she brushed herself off and slipped her shoe back on and laughed about it. We walked her to her car, helped her load her groceries, and started to say goodbye.
One hour later. We finally said goodbye. She insisted that we take a $10 bill for our “troubles” and would NOT take no for an answer. And then she proceeded to tell us at least 30% of her life story. Helena – dressed in a long black skirt, a black shirt with colorful Nepalese embroidery, and a real fur vest – immigrated here from Germany with her husband when their daughter was 18 months old. Her husband died in Vietnam. But not before he bought her a brand new 1975 Chevy Nova, which still sits, immaculate in her garage today. Regrettably, she said, the car is a 4-door because of course, they had a young child at the time. She has a home in the mountains, one in the Springs, and one in Boston, where her daughter lives. She has friends who survived Auschwitz.
Our laundry sat in the dryers and got wrinkled. And I got a sunburn while we stood outside talking to her (I am painfully pale this time of year). But it was worth it.
What did that story have to do with sweet potato burgers? Absolutely nothing. I just felt like chatting with you guys today and sharing a little bit of Helena’s story. 💁
If you’re wondering about the burgers though, and I assume that’s why you’re here, they’re pretty fantastic and they’re perfect for meal prepping. As long as you time things right, you can prepare the quinoa and sweet potatoes at the same time to speed up the process. From there, you just mash everything together, season, and patty them up. 45 minutes later, you’re having a sweet potato burger party!
These are just the right amount of spicy for our liking, but feel free to adjust if you prefer less heat. I love to top mine with avocado, red onion, sprouts, and vegan mayo on whole grain bread.
- Serves: 4
- Serving size: 1
- Calories: 158
- Fat: 4.8 g
- Saturated fat: 0.6 g
- Unsaturated fat: 4.6 g
- Trans fat: 0 g
- Carbohydrates: 25.1 g
- Sugar: 2.4 g
- Sodium: 266.5 mg
- Fiber: 3.3 g
- Protein: 3.9 g
- Cholesterol: 0 g
- 1 1⁄2 cups cooked quinoa
- 1 1⁄4 cup cooked sweet potato
- 1 tablespoon olive oil
- 1-2 tablespoons brown rice flour
- ½ teaspoon sea salt
- 1⁄2 teaspoon pepper
- ½ teaspoon chipotle powder
- ½ teaspoon red pepper flakes
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon cayenne
- Preheat oven to 400º and line a baking sheet with parchment.
- Peel sweet potatoes and chop them in half. Place on baking sheet with the cut-sides down. Brush generously with oil and season with salt and pepper. Roast for 45 minutes, or until fork tender.
- While the sweet potatoes are roasting, cook the quinoa.
- Once sweet potatoes are fork tender, remove from the oven and reduce the oven temperature to 350º. Place sweet potatoes in a large bowl with quinoa and mash together using a fork.
- Add seasonings and flour and mix well. Start with 1 Tablespoon of brown rice flour. If the mixture is too sticky, add another.
- Once the mixture has cooled, form it into 4 patties and place on a parchment-lined baking sheet (you can re-use the same one!) Bake for 45-50 minutes, flipping halfway.