These Vegan Black Bean and Sweet Potato Veggie Burgers will not disappoint. They measure up in a number of ways making them way more appealing than their carnivorous competitors.
- They’re bold, satisfying and hearty.
- Low in fat and high in fiber they’re heart healthy.
- We’ve all had flimsy veggie burgers that have fallen apart in the pan, on the grill or in the burger bun. These are deliciously sturdy and won’t let you down.
- Plenty of protein is provided from the black beans.
- The flavors are irresistibly bold.
- They can be pan fried, baked (my favorite) or grilled.
- They also freeze really well for later use.
How do I make Vegan Black Bean Sweet Potato Burgers?
There are a few steps but they’re all very simple.
- In a large pan saute the onion, celery, garlic and red pepper. Add the seasonings, chopped greens and corn. Cook until everything is nice and tender. Remove to a large bowl.
3. Then the COOKED sweet potatoes. If I don’t have some leftover sweet potatoes in the fridge I steam a couple on the stove top especially for this dish.
4. It’s really important to add plenty of wonderful flavor, especially when you’re cooking without oil.
- If you want to give yourself a lovely treat try this fabulous Balsamic Vinegar.
- I love to use a good quality Cumin
- Harissa Spice and
- Herbes de Provence
- Lime zest and juice go beautifully with black beans and sweet potatoes
- Dijon mustard – always adds a smooth depth of flavor
5. Pour in the oat flour and mix everything together. Shape into patties and place on a baking tray lined with parchment paper. Place in the fridge for a couple of hours, or overnight if you prefer.
6. Bake at 375 F for 15 minutes on each side or if you prefer, fry or grill them. Serve on a lightly toasted wholewheat burger bun with all the fixings.
What should I serve with my Veggie Burger?
Why not try:
- your favorite greens
- vegan cheese slices
- thick tomato slices
- chips on the side
How do I make Oat Flour?
If you would prefer to buy your Oat Flour click HERE.Print
Vegan Black Bean and Sweet Potato Burgers
The ultimate vegan veggie burger!
2 – 4 tablespoons vegetable broth or if you prefer 2 tablespoons olive oil
1 large onion, red, yellow or white, diced
1 stick celery, small dice
4 cloves garlic, minced
1/2 red pepper, small diced
1 teaspoon Herbes de Provence
2 teaspoons ground cumin
1/4 teaspoon Harissa Spice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup corn, fresh or frozen
1 cup chopped baby kale or spinach
1, 15oz can of black beans, drained and rinsed
2 medium COOKED sweet potatoes – no skin, flesh only
1 1/2 teaspoon balsamic vinegar
1 tablespoon Dijon mustard
Juice and zest of a lime
1 cup oat flour
- In a large pan saute the onion, celery, garlic and red pepper either using the vegetable broth for oil free or using a couple of tablespoons of olive oil, until tender.
- Sprinkle over the Herbes de Provence, ground cumin, Harissa Spice, salt and pepper.
- Add the corn and chopped greens, cook for a minute more stirring well.
- Remove the mixture to a large bowl, Add the drained rinsed beans, COOKED sweet potatoes, balsamic vinegar, Dijon mustard, juice and zest of a lime and the oat flour. Combine well.
- Shape into patties, it will yield 8 – 10. Place them on a baking sheet lined with parchment paper.
- Cover and place in the fridge for at least 2 hours, they can be left overnight.
- Heat the oven to 375F if baking. Bake for 15 minutes, then flip the burgers over and bake for a further 15 minutes. Alternatively they can be grilled or fried on the stove top coated in a little oil.
- Serve on a wholewheat burger ban with your favorite fixings:)
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If you’ve whipped up this burger or any other recipe on The Well Fed Yogi, please do rate the recipe and leave me a comment below, I would love to hear from you! If you snapped some shots of the dish, please do share it with me on Instagram so I can repost on my stories!