This post is in collaboration with Heinen’s. As a Heinen’s Contributor I am thrilled to bring you all such incredible recipes that will become staples in your home!
Hearty, healthy and will truly become your go-to for lunch and dinner throughout the busy work week!
After the holiday heaviness of eating, nothing tastes better than a meal that is light and bright. Whether you are vegetarian, or simply looking for a hearty substitute to meat a few nights a week, these Sweet Potato Quinoa burgers can be used in a multitude of dishes. These substantially-sized patties keep their shape while cooking, and can be stored in the fridge to make putting together a nutritious meal that much easier. Roasted sweet potatoes are mashed together with paprika-seasoned quinoa, cannelini beans, spices and a few binders. Shaped and placed onto a baking sheet, the sweet potato burgers are baked for 30 minutes and then pan seared to completion.
Baking the sweet potato burgers prior to pan searing is KEY to drying out the patties slightly and help keep their shape.
Serve on a classic hamburger bun to replace the traditional beef “go-to”. Crumble and add to a tortilla shell that is smeared with guacamole, and top it with a tangy slaw and creamy dressing. Or, like in this recipe, place the sweet potato quinoa burger onto a bed of Napa cabbage slaw. One that is tangy, sweet and salty. Finished with a dijon aioli, and you have a bite that is so flavorful you will be completely hooked on adding these burgers to your weekly dinner rotation!
Sweet Potato Quinoa Burgers
4 cups roasted and mashed sweet potatoes (roughly 6 small sweet potatoes, or 3 large)
1 15oz can Heinen’s cannelini beans
2 eggs
1/2 cup almond flour
1 1/2 tsp garlic powder
1 tsp paprika
1 tsp salt
1/2 tsp pepper
:: FOR THE QUINOA ::
To cook Quinoa: 1 cup quinoa + 2 cups water + 1 tsp paprika + 1/2 tsp garlic powder This will make roughly a little more than the 2 cups of quinoa that this recipe calls for!
You will roast the sweet potatoes first, and while those are roasting you can make the quinoa!
1. First you will roast the sweet potatoes. Preheat oven to 375*
Place sweet potatoes onto a baking sheet, and with a fork, poke a few holes into each potato.
Bake at 375* for 45-60 minutes, or until sweet potatoes are cooked all the way through and tender.
2. While the sweet potatoes are roasting, it is time to make the quinoa. In a pot, add one cup of quinoa and two cups of water. Stir in 1 tsp paprika and 1/2 tsp garlic powder. Bring to a boil, reduce to simmer with lid on until all liquid is absorbed. Check quinoa package for timing (usually 10-15 minutes(
Once the sweet potatoes and quinoa are ready, let them both cool for 10 minutes so they are easy to handle.
1. Peel the skins off of the sweet potato, toss the skin out and place peeled sweet potatoes into a large bowl
2. Add 2 cups of the cooked quinoa to the bowl
3. Rinse and drain one can of cannelini beans, add the beans to the bowl as well
4. Next, add two eggs, 1 tsp paprika, 1 1/2 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper and 1/2 cup almond flour.
5. Stir everything together until the sweet potatoes are smooth and all ingredients are distributed evenly.
Pre heat oven to 375* line two baking sheets with parchment paper
1. Scoop 1/2 cup of the sweet potato mixture into a mound onto the baking sheet. Use your hands to push down mixture into a patty shape. Each patty will be approximately 1/2 inch thick and 3 1/2 inches wide
2. Bake at 375* for 30 minutes
To finish the sweet potato quinoa burgers, once they have cooked for 30 minutes, simply pan sear each side of the patty for 2 minutes on each side in a nonstick pan that is coated with butter. Be gentle, these burgers are fragile up until the point of searing. Remove from pan, and enjoy right away or let cool and store in an airtight container to add to wraps, sandwiches or salad throughout the week!
Napa Cabbage Slaw
2 cup napa cabbage, shredded
2 cup purple cabbage, shredded
1/2 cup parsley, chopped
4 Tbsp apple cider vinegar
1 Tbsp extra virgin olive oil
1/2 Tbsp kosher salt
1/2 tsp pepper
1/2 tsp garlic powder
1 Tbsp sugar
Toss together all ingredients in a large bowl, store in fridge until you are ready to serve. Best served within 3-4 hours of making.
Dijon Aioli
1/2 cup mayo
4 Tbsp extra virgin olive oil
3 Tbsp dijon mustard (Dick’s Horseradish Mustard is fantastic!)
1/2 tsp garlic powder
1 tsp kosher salt
1/4 tsp pepper
1 Tbsp parsley, chopped
Stir together all of the ingredients listed above, store in an airtight container in the fridge for up to 3 days.
