Clinton Kelly's Fabulous Sweet Potato Burgers
Clinton Kelly's fabulous sweet potato burgers are a hit in our house and I think you'll love them just as much as we do! It's the most delicious Meatless Monday meal! Vegan.
Servings 8 burgers
Preheat oven to 400ºF.
Peel, and chop the sweet potatoes. Toss with cumin, paprika, garlic and olive oil. Season with salt and pepper. Lay on a parchment lined tray, and bake for 30-35 minutes. Remove from the oven, and let cool for 5 minutes.
Add sweet potatoes, diced red onion, chickpeas, and vegan Worcestershire to the food processor. Pulse until combined. Scoop the mixture into a large bowl and add the cashews and rolled oats. Form the mixture into patties.
In a large saute pan, cook burgers in coconut oil over medium heat for 5-6 minutes per side, or until lightly browned.
Top with lettuce, tomato, onions, avocado and greek yogurt ranch sauce.
- I used vegan Worcestershire sauce, not regular.
- I added paprika and cumin to the potatoes before baking them for extra flavor.
- You can substitute kidney, pinto or great northern beans for the chickpeas.
- You can substitute almonds or sunflower seeds for the cashews.
Serving: 1burger | Calories: 279kcal | Carbohydrates: 37g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Sodium: 92mg | Potassium: 508mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12100IU | Vitamin C: 4.1mg | Calcium: 56mg | Iron: 2.6mg