Sweet Potato & Black Bean Veggie Burgers w/ Curry-Lime Coleslaw

Sweet potatoes. Black beans. Curry. Lime.

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What do these have in common? The answer: not much. I fell in love with sweet potatoes in Peru, black beans and lime in Mexico, and curry in Austria (huh?). What they do have in common, though, is their culinary versatility and their nutritious dexterity.

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I cook with sweet potatoes all the time. They’re probably a rung or two below Greek yogurt and ice cream on my favorite foods list. So it should come as no surprise that when I decided to make veggie burgers, I started piling the orange superfood into my grocery basket.

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When mixed with black beans, leftover brown rice, and some spices, the burgers are the easiest things to form and cook. You can make them even easier by buying pre-cubed sweet potatoes (or you can jam out to some nice acoustic music while peeling them like I did).

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On their own, these veggie patties are great. Combined with the slightly tangy, aromatic curry-lime coleslaw and topped with avocado and tomato, they’re even better.

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Sweet Potato & Black Bean Veggie Burgers w/ Curry-Lime Coleslaw

Serves: 10 | Prep: 25 min | Inactive: 45 | Total: 1 hr 10 min

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Ingredients

  • 1 ¼ cup cooked brown rice
  • 1 ½ 15-oz can black beans
  • ⅓ cup chopped red onion
  • ¼ cup chopped cilantro leaves
  • ½ tsp minced garlic
  • ½ tsp curry powder
  • ½ tsp cumin
  • 1 tsp paprika
  • 3 roasted sweet potatoes
    • 1 tsp olive oil
    • 1 tsp cumin
    • 1 tsp paprika
    • 1 tsp minced garlic
    • salt & pepper
  • Curry-Lime Coleslaw
    • ½ head finely shredded cabbage
    • 1 shredded carrot
    • 1 diced fresh tomato
    • 1 cup curry lime sauce
      • ¼ cup low fat mayo
      • ¾ cup nonfat plain Greek yogurt
      • 1 tbsp chopped cilantro
      • 1 tsp curry powder
    • 1 tsp lime juice
  • 8 whole-wheat kaiser buns or hamburger buns
  • Optional toppings: red onion, avocado, lettuce, swiss, tomato, etc.

Preparation

  1. Preheat the oven to 375 degrees. Peel and cube about 3 large sweet potatoes and place on a sheet pan lined with parchment paper. Sprinkle olive oil, cumin, paprika, garlic, salt, and pepper and toss. Roast for 15 minutes, shake around, and cook for 10 more minutes or until tender. Cool slightly.
  2. Make the sauce for the curry-lime coleslaw by mixing together the mayonnaise, Greek yogurt, curry powder, cilantro, and lime juice. In a larger bowl, add the sauce to the cabbage, carrots, and tomato. Mix to combine. (It may seem a bit sticky, but just keep mixing.) Set aside.
  3. In a food processor, add cooled sweet potatoes, black beans, brown rice, red onion, cilantro, garlic, curry powder, cumin, and paprika and process for 5 seconds. Scrape the sides and pulse a couple times until mostly processed; you still want some texture.
  4. Form the mixture into 10 patties and place on baking sheet. Put into the fridge and let chill for about half an hour (this helps keep them together when cooked).
  5. Heat a pan on medium and spray with cooking spray (You can use oil, but I prefer to skip it. If you grill them, though, coating the grill with a little oil will help). Cook for five minutes on each side.*
  6. Prepare a bun/roll by adding ¼ cup (or more!) of the curry-lime coleslaw, slices of avocado, and whatever else you want to add.
  7. Enjoy!

*tip: to brown the sides instead of just the bottom and top, I lightly press the patty onto the edges of the pan, moving around occasionally to get all sides.

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Nutrition (per 1 patty + 1/4 cup coleslaw): Calories: 160 | Fat: 2g | Carbs: 31g | Protein: 7g

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One Comment Add yours

  1. chefkreso says:

    These look incredible, I’m saving this recipe for sure 😍

    Like

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