Say hello to some serious plant-based, nutrient packed, veggie-tastic deliciousness.
This recipe for Baked Sweet Potato Black Bean Veggie Burgers is a favorite that I’ve been making for many moons. 😉 As you all know, I’m a total herbivore living amongst carnivores {can anyone else relate}?! So on the nights when I spoil my hubby and kids with grilled steak, you will usually find me noshing on one of these beauties instead.
These Baked Sweet Potato Black Bean Veggie Burgers are super healthy {we’re talking vegan AND gluten-free}! They’re jam-packed with protein, fiber and nutritious vegetables! Plus they’re freezer-friendly, making them the perfect cook once, eat for a week meal option!
This recipe comes to you as part of The Recipe Redux! This month, in honor of Earth Day {tomorrow}, we were challenged to share a recipe that reduces waste.
Well, I don’t know about you…but sometimes I find a shriveled green pepper or sweet potato hiding in the back of my veggie drawer. Upon discovering their concerning {but not totally inedible} appearance, I begin thinking of ways to use them! I hate wasting food, so I try my best not to! These Baked Sweet Potato Black Bean Veggie Burgers are the perfect “clean out the veggie drawer” recipe! I have suggested using bell peppers and corn, however, the sky’s the limit when it comes to choosing what veggies to include!
Questionable carrots? No problem.
Shriveled zucchini? Toss some in.
Wilty spinach? Give it one more chance to shine.
Baked Sweet Potato Black Bean Veggie Burgers: Method
Baking
These veggie burgers are baked, which I love because you can knock out an entire batch in one fell swoop! It’s important to generously grease the baking sheet with olive oil or cooking spray to prevent sticking. Then, before it’s time to {very carefully} flip them, spray the side that is facing up with oil or cooking spray to doubly ensure they won’t stick to the pan.
I do not recommend cooking these Baked Sweet Potato Black Bean Veggie Burgers on the grill, because they will almost definitely fall apart! If you are trying to avoid the oven, sauté the veggie burgers in olive oil over medium-high heat for 4-5 minutes per side (or until golden brown).
Freezing
Ok maybe the fact that these Baked Sweet Potato Black Bean Veggie Burgers can be frozen is my favorite thing about them?! Can you tell I just love these guys?! Once they’re completely cooled, layer them on a baking sheet lined with wax paper and pop them in the freezer. Once they’re frozen, put them in an airtight container and presto…you have lunch for the whole week! To reheat, either warm in an oven preheated to 350 degrees F for 10 minutes or in the microwave on high for 1 minute!
Baked Sweet Potato Black Bean Veggie Burgers: Substitutions
One of my favorite things about these veggie burgers is how customizable they are! Like I said before, it’s a great”clean out the veggie drawer” recipe!
Veggies
I’ve written the recipe with my favorite combination of vegetables, but you can substitute the peppers and corn for your faves! I have used finely diced carrots and peas with great success! I’d recommend keeping the overall amount the same if you change the type!
Spices
Again, I’ve included my favorite blend of spices, however feel free to customize to your tastes! If you don’t keep Italian Seasoning on hand, dried oregano or basil is a great substitute! I am slightly obsessed with coriander, so I recommend not skipping it! 😉
Oats
Any type of oats (quick cooking, old fashioned, etc) work in this recipe because they are blended in the food processor. Please do not leave them out, they’re necessary to help the veggie burgers hold together!
Ingredients
- 15oz black beans, drained & rinsed
- ½ cup mashed sweet potato (about 1 small potato, roasted)
- ½ cup frozen or fresh corn
- 1 medium green bell pepper, diced
- 1 red pepper, diced
- ¼ cup old-fashioned oats
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp freshly ground black pepper
- ½ tsp paprika
- 1 tsp Italian Seasoning|http://amzn.to/2v5Qe4A]
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¾ tsp sea salt (or more to taste)
Instructions
- Prepare mashed sweet potato by roasting 1 small potato at 400 degrees F for about 1 hour or until soft.
- Finely dice peppers using a food processor.
- Add peppers and olive oil to a non-stick skillet and sauté until soft (about 5 minutes).
- Turn off heat and add corn. Stir until combined. Set aside to cool.
- Place sweet potato and half of the beans (about ¾ cup) to the food processor fitted with the “S” blade.
- Process for about 15 second or until combined.
- Add oats and spices and process until combined.
- Transfer processed mixture to a medium bowl.
- Add cooled veggies and the other half of the beans and mix well. Taste and adjust seasonings if needed.
- Grease two large baking sheets.
- Measure out ¼ cup of the mixture and form into a patty on the prepared baking sheet.
- Repeat until all of the mixture is used, spacing about 1-2” apart (leaving room for flipping).
- Bake at 400 degrees F. for 20 minutes.
- After 20 minutes, spray the side facing up with cooking spray or spray oil. Very carefully flip and continue baking 15-20 minutes longer or until both sides are browned.
- Remove from oven, let cool slightly and serve.
Notes
To freeze: let patties cool to room temperature, then place them in a single layer on a greased baking pan (or one lined with wax paper). Once they are completely frozen, transfer to a ziploc bag or airtight container. To reheat: Place in a warm oven (350 digress F) for about 10 minutes or until heated through. You can also microwave on high for 1 minute but the burgers will not retain their crispness if done this way.
If you hadn’t heard…our sweet baby girl, Mara Hope, was born on Good Friday and we are in LOVE. I will still be around my little corner of the web, sharing delicious recipes with you {plus a SUPER exciting VITAMIX giveaway coming in May}! However, I will only be posting once a week as I soak in every moment of my sweet baby and learn how to function as a family of SIX!
These Baked Sweet Potato Black Bean Veggie Burgers are a lifesaver right now! Knowing I have a heathy lunch or dinner option that can be ready in 1 minute flat is perfection!
If you want to stay connected or you make something from JoyFoodSunshine I would love to see your creations! #joyfoodsunshine
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It’s always essential for us to have veggie burgers stocked in the freezer! I bet you can use all the freezer meals you can get 😉 xo Take it easy!
Rebecca @ Strength and Sunshine recently posted…Friday Finisher 4/21/17
We’re not the only ones with shriveled veggies? I’ve been known to be way too parannoyed about having spoiling or ‘wrinkled’ veggies, but this is a wonderful idea for using those up. Thank you so much Laura!
I LOVE a good veggie burger! These look so delicious, and I love the addition of sweet potato. Can’t wait to give these a try.
Sweet potatoes are delicious in just about everything, right?! 😉
This is one hefty veggie burger! Perfect for a hearty meal! I bet these are lifesavers right now since you’ve got your hands full with a little bindle of joy 🙂
rachel @ athletic avocado recently posted…Crispy Lemon Pesto Roasted Brussels Sprouts {Whole30, Paleo + Vegan}
YES! Total lifesavers!
I have traveled with frozen veggie burgers like this one to many family events as the herbivore among carnivores. You really can add just about any veggie into a burger, but I do love your sweet potato version. Thanks!
Alison’s Allspice recently posted…Samosa Potato and Chickpea Patties with Cilantro Chutney
Hey Alison! YES that has changed my veggie burger life! No more sticking and crumbling!
looks delish and I love how you made it a “double”
The tip to spray one side before flipping is absolutely brilliant! Wow. No more crumbly burgers. Yippee. And of course your photos are gorgeous…but not nearly as beautiful as that new little blessing of a babe in you IG feed I see. CONGRATULATIONS!!!! (Now you have 4 like me.) (:
Loving the freezer factor – will have to put these on the list for our family.
Elissa recently posted…My mum’s meringue (and pavlova) recipe
YES! I LOVE having them on hand in the freezer!
These veggies burgers look incredible! Love the idea of keeping a bunch in the freezer. Would these work for gilling or do you this they ‘d be too delicate. I have a cast iron grill pan and I’m thinking that might be best.
I would not recommend tossing them directly on the grill! You could grill them in a cast iron pan greased with olive oil though!
Simply gorgeous photos! You have me drooling!
Thanks Sarah!
Oats in the veggie burger sounds like a cool tip!
YES! Great binder without the gluten!
they are my favorite for sure, i add chipotles in it and wow!
I can’t stand peppers! If I omit, will they still turn out!?
Hey Kori! I recommend substituting another veggie that you do love! And then they will still be great!
The recipe calls for 15oz of beans but I only see where you use half. Am I missing where the other half is used?
I’ve recently turned veggie myself so i’m always on the look out for new, exciting recipes. This one is definitely on the list to try out, They look incredible