Full of texture and flavor these sweet potato quinoa burgers are an excellent protein-filled dinner…sans meat!
I can’t tell you how amazing it’s been to have Davida here in Minneapolis for a full week. She fits right in with the Team Fit Foodie weirdness and makes my life whole. Did you know…every morning Vids and I start our day with a Facetime chat? She’s in Toronto and I’m in Minneapolis, but we’ve somehow managed to make our friendship work and grow to extraordinary levels over the past 2 years. We talk about both business and life…making sure we’re staying on track with the blog, side projects, and sanity. We’re 100% raw with one another and it’s amazing. There’s nothing like getting real, honest feedback (the good and the bad) from someone you trust and love. If something looks like complete shit, she’s the first one to tell me. If it looks effing amazing…same thing. What I’m trying to say is that I hope you all have your person like I have mine. Through the good and the bad, they will be there for you. They’re the one who will calm you the eff down when you have a break-up or a broken foot and tell you on repeat that everything is going to be okay. They’re also the one who will fly across the country to surprise you at your businesse’s 5 year celebration.
Find your person, yo…and don’t you let them go!
Guess where I am this weekend?
YAY. I can’t wait to make these burgers for Mark. Oh- and be in the same place as him for 4 days! I’ve been loving getting to know my home city as an adult. The MKE food and bev industry is AMAZING and dats a fact. Want to know some of my favs so far? Bugsy’s, Cafe Benelux, Milwaukee Public Market, and Swig. I’ll have to write a whole separate post on this sometime soon because the coffee scene also rocks.
Well I’ve gotten a little bit off track, haven’t I?
These burgers, though!
Nothing like a good ol’ homemade veggie burger, amiright? Ours are made with sweet potato, quinoa, black beans, and a whole bunch of spices! They’re seedy and delicious and really easy to make!
You can stack em’ or eat em’ on a bun…the choice is yours!
We went the bun route and got sassy with our toppings.
Greek yogurt + Franks
Linley came up with my new favorite sauce that might even trump ketchup for me. GREEK YOGURT + FRANKS = THE BEST THING I’VE EVER PUT IN MY MOUTH. Try it. Then tell me you agree.
5.0 from 1 reviews
Quinoa Sweet Potato Burgers
Author: Lee Hersh
2 cups roasted sweet potato, mashed (3-4 medium sweet potatoes)
1 15 oz. can black beans, rinsed
½ cup purple onion, diced
2 cups cooked quinoa (~1 cup uncooked)
2 tablespoons jalapeño, finely diced
⅓ cup roasted/unsalted sunflower seeds
¼ cup + 2 tablespoons oat flour
1 large egg
1 tablespoon ground cumin
2 teaspoons garlic powder
¼ teaspoon sea salt
First, preheat oven to 375ºF and spray a baking sheet with coconut oil cooking spray. Then, cut sweet potatoes in half, drizzle with olive oil, poke them with a fork, and stick them in the oven skin-side down for 50-60 minutes.
While your sweet potatoes are roasting, mix the rest of the ingredients in a large bowl.
Once the sweet potatoes are done, let them cool for about 10 minutes. Then use a spoon to spoon out the flesh. Mash in a bowl. Add 2 cups of mashed sweet potato to your mixture and thoroughly combine.
Preheat oven to 375ºF and spray a baking sheet with coconut oil cooking spray.
To create burger patties, use a ½ cup scoop. Wet your hands to form 1-inch burger patties and place on the pan. Bake at 375ºF for 15 minutes on each side (30 minutes total).
When burgers are done baking, heat about a teaspoon of olive oil on a nonstick skillet over low/medium heat.
Place patties in the fry pan for 4-5 minutes on each side until golden brown.
Spring has sprung, and so has the asparagus!
Asparagus is a member of the lily family and one of the first veggies to pop up in the spring. It’s asparagus season right now here in Ontario, so I’m eating tons of this veggie right now, because not only is it super tasty, but it’s got tons of health benefits:
a great source of folate, which is important for red blood cell production and helps prevent neural tube defects in the early stages of pregnancy
an excellent source of antioxidant vitamin C, but keep in mind that this nutrient is very heat sensitive, so don’t overcook!
very good source of plant-based, blood-building iron
tons of fiber to keep your digestive system moving joyously
a good source of calcium, which is especially important if you’re avoiding dairy
Most asparagus is green, but you can also find white and purple. White asparagus is more tender, but lacks the nutritious chlorophyll that makes standard asparagus green. Purple asparagus is smaller, but has an extra super-nutritious antioxidant: anthocyanins (the same nutrient that makes dark berries an antioxidiant powerhouse).
There are lots of healthy ways to cook asparagus; you can blanch it, steam it or stir-fry it, but one of my favourite ways is to oven roast it, which helps retain lots of those health-boosting nutrients.
You may be surprised to see grapeseed oil rather than olive oil in this recipe. I love extra virgin olive oil for lots of things, but the phytonutrients in this oil are really delicate, and if exposed to too much heat, they can smoke and oxidize. Grapeseed oil is far better at standing up to the heat of roasting, so save the EVOO for salads and use grapeseed oil when you want to turn up the heat!
Roasted Lemon Asparagus with Pecans
1 lb (450 g) asparagus (preferably thick spears)
2 Tbsp (30 mL) balsamic vinegar or juice of one lemon
1 to 2 Tbsp grapeseed oil
2 pinches of sea salt and freshly ground black pepper
1/2 cup (125 mL) chopped pecans
Preheat oven to 350 degrees F (180 degrees C).
Snap tough ends off asparagus and discard. Place asparagus in a large baking dish or baking sheet.
Sprinkle with balsamic vinegar or lemon juice and grapeseed oil and roll asparagus around to coat well.
Season with salt and pepper.
Roast for 18-20 minutes or until fork-tender. Transfer to a platter and sprinkle with pecans.
Joyous Health http://www.joyoushealth.com/
What seasonally spring foods are you excited to start seeing at the farmer’s market? Let me know in the comments below!