Vegan Recipe: Sweet Potato Burger with Chickpeas & Spinach

Here are the top 5 favourite reasons to consume more sweet potatoes and you should have 3–5 servings a week.

1. Sweet potatoes are high in vitamin B6, vitamin E and an excellent source of vitamin C. Vitamin B6 can impact your mood, your sleep, and your pain levels. B6 is often depleted by stress. If you don’t replace your B6 with the right food, anxiety and stress can worsen. So if you have a lot of pressure in your life, it´s highly recommended lots of sweet potatoes.
2. Sweet potatoes are a good source of iron, potassium, and manganese. Manganese is often called the anti-stress mineral and manganese-rich foods can help a person feel calmer.
3. Sweet potatoes do not cause sugar spikes. Although most calories in sweet potatoes come from carbs, they are low-glycemic carbs and rich in fibre, which helps with blood sugar control.
4. Sweet potatoes are high in carotenoids. Beta-carotene, lycopene, and lutein are all different varieties of carotenoids in sweet potatoes. They all act as antioxidants with potent chronic disease-fighting properties and protect cells from free radicals.
5. Sweet potatoes are the fountain of youth! The people from Okinawa have a life expectancy among the highest in the world, and 27% of their diet consists of sweet potatoes.

If you are asking yourself how are you going to eat 3–5 servings of sweet potatoes a week? There are many ways to consume them. Like this vegan sweet potato burger. Or keep it simple. Just peel, cut and roast the potato chunks in the oven until they are soft and caramelized for extra sweetness.

Or cut into wedges, toss with some seasoning and bake to make sweet potato fries. Also, don’t feel like you always have to use the same spices for this vegan sweet potato burger. Switch it up.

You could create an Asian inspired version by adding garlic, ginger, basil and soy sauce. Try Mexican flavours, by adding some oregano, cilantro, cumin and chilli powder. So anything goes.

THE RECIPE

Prep Time: 15 min | Cook Time: 45 min | Total time: 1 hour

Recipe type: Main | Cuisine: Southwestern | Serves: 4

Swap out the beef for one of the healthiest foods on earth — sweet potatoes.

Ingredients

• 1½ pounds (680g) sweet potatoes
• 1 cup drained, rinsed cooked chickpeas (garbanzo beans)
• 2 tablespoons Vegan Worcestershire sauce
• 4 tablespoons aquafaba liquid (liquid from the cooked chickpeas)
• 2 garlic cloves, minced
• 2 cups spinach (lightly blanched or sautéed — water squeezed out)
• 2 tablespoons chopped scallions, white part
• 1 teaspoon paprika (sweet or smoked)
• 1 teaspoon chilli powder
• ½ teaspoon cumin
• ¼ teaspoon baking powder
• ½ teaspoon salt
• Fresh ground black pepper
• Light sprinkle of red pepper flakes (optional)
• 1½ cups of chickpea flour
• ½ cup Panko bread crumbs (or more if needed)
• 1 teaspoon of extra-virgin olive oil to keep from sticking to saute pan or non-stick saute pan

Instructions

1. Pre-heat oven to 450 degrees f. Wash and scrub sweet potatoes, poke a few holes in the skin and place on a baking sheet
2. Cook until soft about 45–55 minutes. Skin sweet potatoes when cooled, and place into the food processor.
3. Add all the other ingredients to the food processor except for the chickpea flour and bread crumbs and process until smooth.
4. Remove the mixture to a large bowl and mix in the chickpea flour.
5. Add the gluten-free panko breadcrumbs and combine. Adding more breadcrumbs if still too sticky. Form into 4–6 patties.
6. Spray a large non-stick saute pan with a little oil and heat over medium-high heat. Add the patties and cook until brown, turning, about 3–4 minutes on each side.
7. Remove and keep warm.
8. To serve, place buns on a sheet tray and place them in the oven. Toast until golden brown, about 3–5 minutes.
9. On the bottom of the bun place sweet potato patty. Top with mashed avocado, spinach leaves and lettuce. Spread the horseradish sauce on the top bun and place it on top of the burger.

Horseradish Cream

Prep Time: 10 min

Serves: ¾ cup

Ingredients

• ½ cup raw unsalted cashews, soaked for 2–24 hours, rinsed and drained
• ¼ cup unflavored almond milk
• 2 tablespoons lemon juice
• 1 tablespoon organic maple syrup
• 4 tablespoons (or more) of freshly grated horseradish (add gradually and taste for. spiciness)
• ¼ teaspoon salt (or more to taste)
• ¼ teaspoon ground black pepper

Instructions

1. Add all the ingredients to a food processor. Blend until smooth. Taste for seasonings.

That´s it! Superdelicious recipe from my favourite blog of vegan food ORDINARY VEGAN