A Healthy New Year: Vegan Sweet Potato & Quinoa Veggie Burger
Here we are, five weeks of blog posts and five healthy recipes I hope inspired you (six if you count my last post of 2017)! I had a lot of fun creating recipes and working on my food photography. Let me know in the comments below, or anywhere, if you liked this series. I plan to post one recipe per month moving forward. Is that a post you would enjoy?
I hope I showed you that eating well doesn’t have to be complicated. I actually found myself deleting recipes and starting over a couple times because the recipes were so simple I just couldn’t post them. I communicated that struggle in week one with my three-ingredient Broccoli Tomato Salad. I approach clean eating with a positive mindset. I want to eat clean and to me that means I don’t want to feel stuffed, bloated, or greasy after a meal.
But when I do indulge I don’t feel guilty, I enjoy what I’m eating and make a mental note about how I feel after eating that indulgence (which is usually stuffed, bloated, or greasy). That reminder helps me live comfortably without that food, until the next time we meet.
One of my go-to clean eating favorites is a veggie burger. I love a good black bean veggie burger that has been seasoned with Mexican-style spices. Yummy! You too? Try this recipe here, so good! My other favorite veggie burger is the recipe I am sharing today! This recipe was inspired by a burger I eat frequently for lunch at my favorite Irish fast-casual spots. Just like the broccoli salad, this burger is so simple and so good! Below is my version of the dish and I think it is pretty close to the original!
Vegan Sweet Potato & Quinoa Veggie Burger
- 2 large Sweet Potatoes, about 3 cooked cups (714 g)
- 1 cup (170 g) of uncooked Quinoa, cooked
- Drizzle of Extra Virgin Olive Oil (EVOO)
- 1/2 Red Onion, chopped
- 1 stalk of Celery, finely chopped
- 1/4 cup (19 g) of fresh Cilantro (Coriander), chopped
- 1/4 cup (19 g) fresh Flat Leaf Parsley, chopped
- Salt and Pepper to taste
Preheat your oven to 400F/200C
On a baking sheet lined with parchment paper, pierce the sweet potatoes all over with a fork, roast in preheated oven until tender, 45-60 minutes. Let cool. Then remove the skin, and mash with a fork in a mixing bowl (This step can be done days in advance).
Prepare the quinoa according to package instructions. Which probably read as: bring 1 cup of uncooked quinoa and 2 cups (400 ml) of water to a boil. Once boiling, turn down and simmer for 15-25 minutes until water is absorbed (This step can also be done days in advance as leftover quinoa works great in the recipe, or weeks in advance, simply freeze quinoa until you need it).
Preheat a pan over low to medium heat, drizzle the pan with EVOO, add the chopped onion and celery. Let sauté until tender about 5-10 minutes.
In the bowl with the mashed sweet potatoes, add 2 cups (344 g) of the cooked quinoa, the sautéed onion and celery, the chopped cilantro and parsley, and salt and pepper. Stir to combine. Then form into 4-5 burger patties. At this point the burgers are ready to be served at room temperature. Or to serve the burgers warm, either microwave them, or sear the burgers in a skillet over medium heat 4 minutes per side. Serve alongside your favorite burger sides. Enjoy!
- This burger has the texture and consistency of mashed sweet potatoes, therefore I would not serve this dish like a traditional burger.
- Serving Ideas:
- With vegetables, fruits, and nuts, like I photographed
- As a side dish to chicken or salmon
- Solo, as a light lunch.
Why This Recipe is Healthy
This dish is packed with quinoa, a complete plant-based protein! Paired with the sweet potato, you will feel full and satisfied for hours. The sweet potato is also high in vitamin A/ antioxidants which is great for vision, clear skin, and anti inflammatory properties. Lastly, the celery and herbs provide fiber and nutrients to help balance out a healthy diet.
Next week my post will be Ireland focused! Still tossing around a couple options! But stay tuned.