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Notes from the Coach

Euphebe's Famous Sweet Potato & Black Bean Veggie Burger

  • May 24, 2018
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BBQ season is here! Take a break from the traditional burger and try our recipe for a nutrient dense and satiating veggie burger. This is a client favorite and paired with baked sweet potato fries and a simple green salad makes for the perfect meal.

Sweet Potato and Black Bean Veggie Burger (Serves: 8)

Ingredients:

  • 1.5 lbs sweet potatoes
  • 1/3 cup uncooked millet
  • 1 cup old fashioned oats
  • 15 oz can organic black beans, rinsed and drained
  • ½ small red onion
  • ½ cup fresh cilantro leaves, chopped
  • 2 tsp cumin powder
  • 1 tsp chili powder
  • ½ tsp cayenne powder
  • 1 tsp paprika
  • ½ tsp salt

 Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Slice sweet potatoes down the center, lengthwise and then place them, cut side down, on a baking sheet. Roast them until they yield a gentle squeeze, about 30-40 minutes.
  3. Remove the sweet potatoes from oven and once cool enough to touch, remove the skin. Set aside to cool completely.
  4. In the meantime, cook the millet in a small saucepan until tender, then cool.
  5. Grind oats in a blender or food processor, leaving some texture.
  6. Combine all ingredients with your hands until a dough-life consistency is formed and the ingredients hold together nicely. Portion and shape burgers and then refrigerate until cool.
  7. Preheat oven to 350 degrees. Spray a parchment lined baking sheet with olive oil and bake the burgers for 30-40 minutes, flipping halfway.
  8. Allow to cool before serving! Pair with sweet potato fries and a side salad.

q a with amy shaprio ms rd of real nutrition nyc

tea sandwiches

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