Ingredients
1 Sweet Potato (medium, peeled and cut into cubes)
1 1/2 cups Black Beans (cooked, rinsed)
1 cup Kale Leaves (finely chopped)
1/2 cup Quick Oats
1 stalk Green Onion (chopped)
1 Garlic (clove, minced)
2 tsp Cumin
1/2 tsp Sea Salt
1 Avocado (optional, diced or mashed)
Directions
- Bring a pot of water to a boil. Place the cubed sweet potato in a steamer basket
over the boiling water and cover for about 10 minutes or until tender. Transfer
to a large mixing bowl and mash the potatoes. Leave to cool slightly. - Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment
paper. - In a food processor, add the black beans, kale, oats, green onion, garlic, cumin
and sea salt. Pulse 6 or 7 times or until a coarse crumb forms. Do not over mix. - Add the bean and oat mixture into the mashed sweet potato and mix until
combined. Scoop out roughly 1/4 cup of the mixture at a time and form into
thin patties. Place on the prepared baking sheet. - Bake for 30 minutes, carefully flipping halfway through.
- Divide between plates and top with avocado, if using. Enjoy!
Notes
~ Leftovers: Refrigerate in an airtight container for up to five days.
~ Serving size: One serving is one patty.
~ More flavor: Add chili powder, smoked paprika, red pepper flakes or hot sauce.
~ Serve it with: On top of a salad, in a pita or wrap or as a burger with your favorite
toppings.
~ Sweet potato: One medium sweet potato is approximately 2 cups cubed. Freeze any
leftovers when using larger sweet potatoes.
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