These sweet potato burgers are bulked up with black beans and brown rice and seasoned with smoky cumin and paprika. They are sweet, tender, packed with flavor, and incredibly healthy and delicious.
Preheat the oven to 400°F. Cut the sweet potatoes lengthwise, rub with olive oil and place face down on a lined baking sheet. Bake until soft and tender (about 30 minutes) then remove from oven, reducing the heat to 375°F.
Cook the rice. Mash half the beans in a bowl and add the rest. Season with some salt. Add the cooked sweet potatoes to the bowl, mash it. Add one cup rice, scallions, chopped walnuts and spices.
Combine well and taste, adjusting the seasoning accordingly. If the mixture feels too wet, add more rice or walnuts, keeping a moist but moldable texture.
Mold your sweet potato mix into patties -the thinner they are, the faster they'll cook. Once all the burgers are ready, bake for 30 to 45 minutes, flipping them after 20 minutes.
Serve on buns and top each bun with slices of avocado, red onion, some greens and ketchup or salsa.
Chef's Tip:
Notice that all measures for lentils are for cooked ones, so when you cook them, use a little less than specified as they will swell.
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