o 1 ½ pounds organic sweet potatoes or yams, peeled and cut into 1-inch pieces
o 1 small organic red onion, peeled and chopped
o 2 TBSP organic, unrefined raw coconut oil
o 1 to 1 ½ tsp organic chili pepper
o 4 gloves organic garlic, chopped fine
Heat oven to 400o. Place the prepared potatoes (or yams) and onions in a reusable plastic bag. Drizzle in the coconut oil. Shake bag to coat vegetables well. Next, spread the vegetables into a glass baking dish in one layer; sprinkle evenly with the chili powder. Cover with foil and roast for 35 minutes. Remove the foil, carefully add the chopped garlic evenly, then cook for 10-15 minutes, stirring until the vegetables are tender and lightly browned. Serve warm.
Blessings to you and may you take a moment to enjoy the beautiful food you have placed before you! 🙂
Healthy and awesome lunch
This recipe can definitely make most people re-think vegan burgers because it is really satisfying and has so many delicious things you don’t miss the meat! Great for entertaining and you can cook a big batch and eat them cold the next day too.
- 1 cup cooked quinoa (2 cups water and 1 cup quinoa= extra quinoa for salad tomorrow, bring to boil and simmer for about 15 minutes until all liquid is absorbed. Fluff with fork )
- 2 large sweet potatoes or yams cubed and cooked ( 3 cups cooked is what you want)
- 1 can no salt added black beans drained and rinsed
- 1/3 (heaping) cup quinoa flour or other gluten-free flour like garbanzo bean or almond
- 1 ear of fresh corn cut from cob
- 1/2 large red onion finely chopped
- 1 tsp. cumin
- 1 tsp. oregano
- 1/4 tsp. cayenne (or more if you like it hot!)
- Salt and Pepper to your liking
- Peel and cube your sweet potatoes or yams and place gently in large pot of boiling water. Cook until tender (about 20 minutes) Drain and put in a bowl to let cool.
- Cook your quinoa next so they can cool together.
- While those are cooking preheat your over to 400 – 425 (adjust according to your oven) and line a baking sheet with parchment paper or foil. ( I used oil and they do stick so choose your non stick weapon of choice)
- In a large bowl put 1/2 can of beans and mash those puppies with a fork.
- When the potatoes have cooled, roughly mash them with a fork.
- Add potatoes, quinoa, corn, the rest of the beans, flour, onion and spices. Stir together until just combined. (If your mixture seems too moist I adjust with a little more flour)
- This mixture makes between 10 – 14 burgers depending on the size you make. Gather handfuls of the “burger” mix and shape into patties. Place directly on baking sheet.
- Cook each side for 20-25 minutes. They can be tricky to turn because they do not have gluten (glue) to hold them together, do not let this discourage you! If they are too squishy leave them in for another 10 minutes per side.
- I broil mine for the last few minutes to give them a little crispy edge on both sides and find this really helps with the end result.
These burgers are wonderful on gluten-free buns with lettuce, red onion and a bit of veganaise/aioli and mustard! They are also great cold the next day with a salad and no bun.
Gluten free cooking is tricky and often frustrating. You are not alone when you go to flip the burgers and they are mushy and lose their shape! Don’t worry they are completely re-shape-able and the longer they cook, the more manageable they become and you will have a quinoa burger that you can proudly serve to your friends and family!
Hope you enjoy them and remember…….EAT…..HEAL…..LIVE