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!
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
Kristin
Do you think I could use parchment instead with no greasing of the pan?
Laura
No I do not recommend parchment because they will likely stick.
Michelle
Hi Laura,
I made these today! They smell great when baking. They taste fantastic too.
I doubled the recipe. But didn’t double all of the spices and I think they still tasted great.
I was wondering what to top with? We used hummus and put on naan buns for the kids.
I am assuming they won’t crisp up on the inside?
Also, I tried to dice peppers in my FP but they ended up more like a paste?? Should I have used a different blade for this?
In either case my husband and I both enjoyed them and I managed to get all 3 kids plus one of their friends to eat them! So I consider it a win.
I’ll be making them again!
They even look very similar to your picture. I just cooked longer because I like more crispy edges 😀
Michelle
I’m making these tonight! They smell delicious! I doubled the recipe and added some carrots and spinach.What would you recommend topping these with? My kids love hummus. Would this work? I don’t think I could get them to eat with spinach and onions.
Suggestions?
Also, I tried to dice my peppers in my food processor but they came out like a purée. Should I have used a shredding blade vs the s shape?
Thanks!
Tom
The trick to making any good veggie burger (or any other vegan meat style things, even store bought) is to use a sandwich press. Just line it with some baking paper, and then squish your patties or sausages in there for a few minutes. Frozen stuff works too.
You can even make pancakes in there. But don’t close the lid fully. It saves you from having to flip them.
Moriah
These looked so good and everything was going great but mine did not stick together at all when I flipped them, ever so carefully they crumbled. I tried to reform them and when I took them out after the second 20 minutes they were burnt on the outside sort of and still mushy inside. The only thing I did differently from the original recipe was add chopped onion and I didn’t have a spray oil so I poured olive oil directly in the pan and rubbed it around with a paper towel.
Laura
Moriah I’m so sorry they didn’t turn out for you! Adding chopped onion could, in fact, impact the final consistency of the veggie burger if it’s not chopped very finely (if that makes sense).
Krystle
I was amazed at how delicious these are. I immediately made a second batch to have on hand.
Laura
I’m SO glad you enjoyed them Krystle!! They are so great to have on hand in the freezer for a quick lunch or dinner!
Rachel Hill
Made these today with zucchini, onion, carrots and spinach instead of the peppers & corn. DELICIOUS!!! And I loved that I was able to use what I had on hand.
Laura
YAY! Rachel that sounds amazing! So glad you enjoyed them!
Abbie
I liked the recipe, but made some adjustments. I left out the corn and jacked up the spices, Next time I will use real onion and garlic rather than powder.
SaraH
Are the ingredients able to be mixed together the night before?
Laura
Hey Sarah! Yes you absolutely can mix them together the night before!
Cheyenne
What if I do not have a food processor?
Laura
You will need to very finely chop the veggies and mash 1/2 of the beans and all of the sweet potato by hand with a potato masher or fork!
Robbie - Caterers Yorkshire
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
Kelsey
The recipe calls for 15oz of beans but I only see where you use half. Am I missing where the other half is used?
Kori
I can’t stand peppers! If I omit, will they still turn out!?
Laura
Hey Kori! I recommend substituting another veggie that you do love! And then they will still be great!
Ana Alarcon
they are my favorite for sure, i add chipotles in it and wow!
Daniela
Oats in the veggie burger sounds like a cool tip!
Laura
YES! Great binder without the gluten!
Sue Siebens
This recipe sounds awesome! But being Celiac I can’t tolerate oats because of the small amount of gluten they contain. Do you have a suggestion for a substitute for the oats? I’d really love to try this recipe. Thanks so much
Sara
Simply gorgeous photos! You have me drooling!
Laura
Thanks Sarah!
Mona
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.
Laura
I would not recommend tossing them directly on the grill! You could grill them in a cast iron pan greased with olive oil though!
Elissa
Loving the freezer factor – will have to put these on the list for our family.
Laura
YES! I LOVE having them on hand in the freezer!
Serena
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.) (:
jen
looks delish and I love how you made it a “double”
Alison's Allspice
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!
Laura
Hey Alison! YES that has changed my veggie burger life! No more sticking and crumbling!
rachel @ athletic avocado
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 🙂
Laura
YES! Total lifesavers!
Emily Weir
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.
Laura
Sweet potatoes are delicious in just about everything, right?! 😉
Emily
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!
Rebecca @ Strength and Sunshine
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!