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Prep
Difficulty
Medium
Time
Estimate
45 mins
1. Create the black bean burgers. It calls for cooked rice, so cook that up first if leftover rice is not available.
2. Cook the sweet potatoes while preparing the dressing and other salad ingredients.
This salad makes great leftovers so double it if possible and since you will have baby spinach on hand to top the burgers, try tossing a handful in the Sweet Potato Salad for a few extra greens.
To make this gluten-free:
Use gluten-free breadcrumbs and skip the bun. We tend to like this better sans bun since there are plenty of good carbohydrates in the salad.
These Jamaican inspired all vegan burgers use black beans & brown rice as the base. You can make these as spicy or mild as you like simply by adjusting the heat of the hatch chili peppers. Adjust the taste until you are satisfied. It is certainly easiest using a Food Processor, but if you do not own one simply use a potato masher, large fork or slotted spoon to mash the ingredients up a bit. If you have a cast-iron pan this is the best pan to develop the lovely crust that seals in the moisture. Make them gluten-free simply by substituting breadcrumbs, try almond meal or try crumbs made from gf bread. For the buns, go low-carb with large pieces of lettuce to wrap around or simply use your favorite gluten-free bread or buns.
Soft sweet potatoes are lightly spiced then tossed with peanuts & lime. With the nuts, there is enough protein to make this a main dish, but it compliments other dishes nicely as well.
