Southwestern Sweet Potato Black Bean Burgers

These gluten-free, fat-free vegan burgers have a smoky-sweet flavor that make them perfect for summer grilling.  Make a big batch and freeze extras for quick healthy dinner.  This recipe is a winner for vegetarians, meat-lovers, and even kids.

MEDIUM          Servings: 4       Ready In: 45 minutes

Southwestern  Sweet Potato Black Bean Burgers - Healthy, Plant-Based, Oil-Free, Vegan, Gluten-Free Recipe

Southwestern  Sweet Potato Black Bean Burgers - Healthy, Plant-Based, Oil-Free, Vegan, Gluten-Free Recipe

Chef's Plant-Based Tip:  Healthy sweet potatoes and peppers are cooked with smoked paprika for Southwestern flavor in these healthy, oil-free, black bean vegan burgers

Chef's Plant-Based Tip:  Healthy sweet potatoes and peppers are cooked with smoked paprika for Southwestern flavor in these healthy, oil-free, black bean vegan burgers

Chef's Gluten-Free Tips: Brown rice flour and black beans help bind these burgers together for healthy, satsifying plant-based vegan texture

Chef's Gluten-Free Tips: Brown rice flour and black beans help bind these burgers together for healthy, satsifying plant-based vegan texture

Chef's Veggie Burger Tip:  Blend the burger mixture until smooth to create a base that will hold together for these healthy, plant-based bean burgers

Chef's Veggie Burger Tip:  Blend the burger mixture until smooth to create a base that will hold together for these healthy, plant-based bean burgers

Chef's Vegan Tips:  Frozen corn and chopped cilantro add pop of color and healthy flavor to this healthy vegan recipe

Chef's Vegan Tips:  Frozen corn and chopped cilantro add pop of color and healthy flavor to this healthy vegan recipe

Chef's Tip:  Portion about 1/2 cup of mix for full-size burgers.  For bite-size veggie snack bites, portion 1/4 cup or use a portion scoop.  The smaller snack size is great for travel or healthy appetizers

Chef's Tip:  Portion about 1/2 cup of mix for full-size burgers.  For bite-size veggie snack bites, portion 1/4 cup or use a portion scoop.  The smaller snack size is great for travel or healthy appetizers

Chef's Veggie Burger Tip:  Flip the burgers after the first 30 minutes of cooking to ensure crispy edges. 

Chef's Veggie Burger Tip:  Flip the burgers after the first 30 minutes of cooking to ensure crispy edges. 

Chef's Healthy Tip:  Top these healthy, plant-based oil-free burgers with a few slices of cool, creamy avocado.  Avocado is a dairy-free, vegan ingredient that brings healthy fat and satisfying flavor

Chef's Healthy Tip:  Top these healthy, plant-based oil-free burgers with a few slices of cool, creamy avocado.  Avocado is a dairy-free, vegan ingredient that brings healthy fat and satisfying flavor

Ingredients

1 red bell pepper
1 medium sweet potato (about 2 cups diced)
1 1/2 tsp. paprika (sweet or smoked)
1/2 tsp cumin
1/4 cup brown rice flour
1 (15 oz) can black beans
1/4 tsp salt
1/4 cup corn kernels, frozen and thawed
1 tsp lime juice
2 tbsp chopped cilantro
Avocado, for serving


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Procedure

Gather ingredients. Preheat oven to 350 F 

To prepare the burger base: Peel and dice the sweet potatoes. Seed and dice the bell pepper
Place the potato and peppers in a wide pan with paprika, cumin. 
Cover and cook over medium heat
Cook just until spices are toasted and aromatic. Be careful not to burn the potato. 
When the spices are aromatic, add 1/2 cup of water, cover, and simmer until potato is tender, about 10-12 minutes
Meanwhile drain and rinse the beans
When potato is tender enough to mash, remove the lid
Add brown rice flour and black beans
Cook until flour is no longer white, just a minute or so. You want a very dry mixture 

To shape and bake your burgers: Transfer the potato mixture to a food processor or wide blender
Purée into a paste. This will hold your burger together. 
Chop cilantro if needed
Combine "paste" with cilantro, lime, and corn. Mix well, season with salt and pepper. 
Taste and adjust as needed
Scoop about 1/2 cup for each burger, onto a non-stick silpat or parchment. 
Bake at 350F for 45-50 minutes
Flip after about 30 minutes. 

Top with sliced avocado and serve

Chef's Tips: There are three tricks to making sure your veggie burger can hold up on a grill: Make sure your burger "base" is very dry.  Puree the base completely smooth - crumbly burgers tend to fall apart.  Freeze the burger patties for at least 30 minutes before throwing on the grill.  This will help them hold.

Yield: 6 burgers


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/6 of a recipe (1 burger, without avocado).

Calories 146.64
Calories From Fat (4%) 6.38
% Daily Value
Total Fat 0.76g 1%
Saturated Fat 0.16g <1%
Cholesterol 0mg 0%
Sodium 112.39mg 5%
Potassium 411.86mg 12%
Total Carbohydrates 28.38g 9%
Fiber 7.75g 31%
Sugar 1.94g
Protein 7.45g 15%
Calcium 27.41mg 3%
Iron 30.75mg 171%
Vitamin A 3995.7IU 80%
Vitamin C 0.58mg <1


Looking for a quick, healthy, vegetarian dinner for one? Sweet potatoes are the answer. This easy oil-free dinner cooks in your microwave in just 7 minutes, faster than you can say "delivery". Naturally gluten-free and pumped with extra plant-based protein from beans, this is an essential go-to recipe that can feeds both vegans and Paleo.