Chickpea and Japanese Sweet Potato Burger
Serve this delicious burger with a healthy side salad—no bun needed
Servings
6 medium patties
Ingredients
1 can low-sodium
chickpeas (15-ounce), drained and rinsed
2 chopped Japanese
sweet potatoes
2 Tbsp high-heat oil like
grapeseed oil
1/4 cup
almond milk
1 medium, peeled and grated,
carrot
1 cup
spinach, chopped
1/4 cup, roasted or fresh, red or
yellow bell pepper, chopped
1/4 cup chopped
scallions
3 Tbsp
fresh parsley, chopped
1 tsp
garlic powder
1 tsp
onion powder
1/2 tsp
black pepper
1/4 cup
flaxseed meal
1 optional
egg
Directions
- Drain and rinse chickpeas. Clean sweet potatoes and chop into small cubes. Add 1/2 of the oil to skillet on medium heat, then add chickpeas and sweet potatoes; cook 4-5 minutes.
- Add almond milk and stir. Lower heat slightly, cover, and simmer for 10-15 minutes.
- In the meantime, peel and grate carrot, and chop spinach, bell pepper, scallions, and parsley.
- Pour cooked chickpea mixture into medium bowl, then add carrot, spinach, bell pepper, and scallions. Add parsley, garlic powder, onion powder, black pepper, and flaxseed meal. Add egg, if desired. Mix thoroughly to combine.
- Form mixture into 6 patties.
- Add rest of oil to skillet and heat on medium-high heat. Put patties on skillet, cook 3-4 minutes, flip, and cook another 3-4 minutes. Serve and enjoy!
Nutrition Information
| Calories | 390 |
| Protein | 20 g |
| Carbs | 3 g |
| Sodium | 114 mg |
| Potassium | 758 mg |
| Fiber | 12 g |