Ingredients
- 1 sweet potato
- 1⁄3 cup (60g) quinoa, raw
- 14 oz. (400g) can kidney beans, drained
- 1 tsp. rosemary
- 1⁄2 tsp. chili flakes
- 1 1⁄2 tbsp. olive oil
Directions
- Preheat oven to 410°F (210°C) and cut the sweet potato into 3⁄4 inch (2cm) pieces. Place it in an ovenproof dish, drizzle with 1⁄2 tbsp. olive oil and season with salt & pepper, rosemary, and chili flakes. Bake for 25-30 minutes.
- Once potatoes are cooked, allow them to cool slightly. Then peel off the skin, place in a bowl, and mash the flesh with a fork. Add in the drained beans and also mash with a fork.
- Cook quinoa according to instructions on the packaging. Once cooked, transfer to the mashed beans and potato, season with salt & pepper, and mix well.
- Using slightly wet hands, form 4 burgers and grease each one with the remaining olive oil. Place on a baking tray lined with tin foil and bake for 20-25 minutes in 410°F (210°C).
Enjoy this delicious burger with all your favorite toppings!
