Sweet Potato Quinoa Burger
2 cups Cooked Quinoa (1/2 cup dry)
2 cups Cooked Black beans (1/2 cup dry)
1 Sweet Potato roasted (1 Cup Mashed )
1 tbsp Oregano
1 tsp Salt
1 tsp Paprika
1 tsp Cumin
Prep: Soak 1/2 cup of dry black beans in a large bowl of room temperature water the night before. This bowl can be left on the kitchen counter until the next morning. Aim for at least 10 hours of soaking time. After soaking process, drain, and rinse the beans, and then cook. Soaking beans helps make them easier to digest and less harder on the digestive system. This method also helps the body absorb the nutrients from the beans.
Preheat oven to 410°F (210°C) , peel, and cut the sweet potato into ¾ inch (2cm) pieces. Place it in an ovenproof dish, drizzle with ½ tbsp. olive oil and season with salt & pepper. Bake for 25-30 minutes.
Once potatoes are cooked, allow them to cool slightly. Then place in a bowl and mash the flesh with a fork. Add drained cooked beans and sweet potato to food processor.
Cook quinoa according to instructions on the packaging. I cooked mine in vegetable broth. Once cooked, transfer to the food processor with the beans and potato. Pulse the ingredient together, leaving some clumps of beans. Transfer to a bowl and add seasoning, mix well.
Using slightly wet hands, with 1/2 cup measuring cups to form burgers. Spray a grill pan with cooking spray, and cook for two minutes on each side.
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