Baked Black Bean & Sweet Potato Veggie Burgers are vegan, gluten-free and freezer-friendly! The perfect make-ahead meatless main dish!
Say hello to some serious plant-based, nutrient packed, veggie-tastic deliciousness.
This recipe forBaked Black Bean & Sweet Potato 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 homemade black bean veggie burgers instead.
TheseBaked Black Bean & Sweet Potato 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.
How to make homemade Black Bean & Sweet Potato Veggie Burgers
1. Grease the pan generously
These homemade 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.
2. Baking
I do not recommend cooking these Black Bean & Sweet Potato 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).
3. Freezing Veggie Burgers
Ok maybe the fact that these homemade 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!
Sweet Potato 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!
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Black Bean & Sweet Potato Veggie Burgers
Ingredients
- 15 oz 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
- 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
Nutrition
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!
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Melanie
I didn’t have corn on hand so I substituted the corn for chickpeas. I roasted the chickpeas prior to adding it. I put the chickpeas in the food processor as well. Turned out good. Love this recipe. Thank you.
Susan Hippard
I really like this recipe. I’ve tried a few different ones and always come back to this one – it’s my favorite!!
Anne Marie
Made these tonight. Was hoping to have a few left over for tomorrow but no such luck. These were delicious. Topped them with tomatoes and avocado. Yum! Will definitely we making these again and will double the recipe for sure! Thank you!
Bonita
Amazing can’t believe how good these are, I doubled the recipe to freeze more. We had ours with a good spread of hommus, smashed avocado, lettuce, tomato and a little bit of sweet chilli sauce on a fresh sesame seed bun, we all had seconds. My 19 month old loved them too.
Ann
‘Very tasty and surprisingly easy! I served them with a small dab of low fat sour cream and fresh salsa. Looking forward to trying more veggie combos! May even freeze a few for lunches.
Brenda
After searching around to try to copy a local restaurant version – I found this one that sounded like one that compared – made recipe as is – and Yum ! Served topped with avocado & tomato slice and a side salad – a Hit ! Only adjustment I would make is temperature and/or cooking time – but that is a personal oven variation only. And I greased parchment – cooked great. Thanks for the recipe !