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+ servings

Sweet Potato Quinoa Burgers


  • 1 lb sweet potatoes, scrubbed
  • ½ cup quinoa
  • ¼ cup olive oil
  • kosher salt
  • 1 cup water
  • 1 cup chickpea flour + more for dredging
  • 1 tsp ground celery seeds
  • 1 tsp ground coriander
  • ½ tsp smoked paprika
  • 1 tsp sesame seeds
  • 1 tsp chopped fresh cilantro
  • 1 tsp chopped basil
  • 4 oz green beans
  • 2 baby bok choy ~ 10 oz, chopped
  • 2 small shallots finely chopped
  • 6 whole wheat bagel thins


  • Roast the sweet potatoes
  • Cook the quinoa
  • Peel the potatoes and mash them in a med bowl. Mix in the quinoa.
  • Add the chickpea flour ¼ cup at a time, stirring well after each addition. (The mix should be tacky but soft. cover the bowl in plastic wrap & refrigerate overnight)
  • The next day, fold in 1 tsp pepper, celery seeds, coriander, sesame seeds, cilantro, and basil. Set aside
  • Bring a medium saucepan of water to a boil. Add the green beans and blanch for 30-60 seconds or until they turn bright green. Drain and run the green beans under cold running water. Chop the beans and set aside
  • Heat 1 Tbsp olive oil in a large skillet over med heat until shimmering. Add the bok choy, shallots, and garlic and cook, stirring for 5 minutes or until the shallots are soft and translucent.
  • Stir in the green beans, season with salt and pepper. Then stir the mix into the sweet potato mix
  • Make patties about 3 inches in diameter and 1 ½'' thick. Spread the chickpea flour on a plate and coat each patty, shaking off any excess
  • Heat a thin layer of olive oil in a large skillet (I find non-stick works best for delicate things like this). Cook the patties until they're golden brown on each side, (~4 minutes per side)
  • Alternatively, you may form your patties, place them on a parchment-lined baking sheet, drizzle a little oil on top and bake them at 375° F for 20 minutes.