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Sweet Potato Black Bean Burger

Raven Higheagle


We try to meat-free Mondays at our house. This is one of the meat-free dishes we have.


☆☆☆☆☆ 0 votes

Serves 8
20 Min
1 Hr 30 Min
Stove Top


  • 1 medium
    sweet potato
  • 1/2 c
    dry millet
  • 1/2 c
    rolled oats
  • 2 Tbsp
    fresh cilantro
  • 1 1/2 tsp
    garlic powder
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1 (15) oz
    can black beans, rinsed and drained
  • 1 c
  • 2 Tbsp
    olive oil
  • 8
    whole wheat hamburger buns

  • 1
    ripe avocado
  • 3 oz
    plain greek yogurt
  • 1 tsp
    fresh lime juice
  • 1/4 tsp
  • 1
    roma tomato, diced

How to Make Sweet Potato Black Bean Burger


  1. Preheat oven to 400°F. Bake the sweet potato for 50-60 minutes or until soft.
  2. While the sweet potato is baking, cook the millet until soft, about 20-30 minutes.
  3. Once the sweet potato is baked and cooled, combine sweet potato, oats, one cup of black beans, cilantro, garlic powder, cumin, salt, pepper, and 1 tablespoon oil in a food processor. Mix until smooth.
  4. In a separate bowl, mix together the sweet potato mixture with the remaining beans, the corn, and millet.
  5. Heat the remaining tablespoon of oil in a large pan on medium heat. Place heaping spoonful's of the mixture onto the hot pan, and use the back of the spoon to pat them flat and form four-inch-diameter patties. Brown both sides of each burger.
  6. While the patties are cooking, mash the avocado with a fork. Mix in the Greek yogurt, lime juice, and salt. Stir in the tomatoes, and set aside
  7. Serve on a bun with a dollop of avocado cream sauce.
  8. NOTE: To make this recipe gluten-free, use certified gluten-free oats and gluten-free hamburger buns. To veganize this recipe, substitute soy yogurt for Greek yogurt when making the cream sauce.

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