BBQ Sweet Potato & Black Bean Burger

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Summer is here at last!  I’m craving all the summer foods including veggie burgers.  I do buy some store-bought ones but I’m super picky about ingredients so sometimes I just prefer to make my own.  I love BBQ flavor so I created this burger to use BBQ sauce.  It’s smokey and a tad sweet.  Yummm! My favorite toppings for these are tomato, onion (would be great sautéed), avocado, bread and butter pickle chips and yellow mustard.  They would also be great with coleslaw on them or on the side.

Makes 6 patties

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Ingredients

1 small sweet potato, baked whole and cooled

1 can black beans, drained and rinsed; or 1 1/2 cups cooked black beans

1/2 cup breadcrumbs

1/2 heaping cup of brown rice

1/4 cup finely chopped onion

2 garlic cloves, minced

1 Tbsp worcestershire sauces

1 Tbsp low sodium soy sauce

2 Tbsp BBQ sauce (plus a little extra for glazing)

1 tsp salt

1/4 tsp black pepper

1 tsp smoked paprika (optional)

1/2 tsp chipotle powered (optional)

Method

Scoop the sweet potato flesh out of the skin into a large bowl.  Discard the skin.  Add black beans to bowl and use a potato masher to mash everything together.  Some whole beans are ok.

Add remaining ingredients and stir until everything is well combined.  Chill mixture  in the refrigerator for 2 hours.  Don’t skip this!  It will help the patties stay together better.

Preheat oven to 400 degrees.

Form mixture into 6 patties and place on a large parchment lined baking sheet.  Brush tops with olive oil.  Bake for 25 minutes.

Remove from oven.  Brush tops with BBQ sauce.  Flip over and brush other side with BBQ sauce.  Return to oven and bake for 15 minutes.  Remove from oven and let stand 5-10 minutes without touching them.  This will help them to set.

Enjoy on a bun with toppings.

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Southwest Black Bean, Corn, and Rice Salad

So many great things about this dish – it’s an easy mix some stuff together kind of recipe, it’s vegan and healthy, it’s delicious, and it doesn’t really require cooking if you get the kind of rice you can just microwave.  Oh and it’s versatile too.  You can switch up the grains (I used a combination or brown rice and barley), add avocado if you like, use it as a side or a main dish, in tacos or burritos, whatever you want.  The recipe makes 2-3 side dish servings but it can easily be doubled for a 4-5 person dinner or for a party.

You can also find this recipe featured on this Washingtonian.com article as a healthy Cinco de Mayo recipe back when I had my original blog The Single Bite.

 

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Serves 2-3 as a side dish

Ingredients

1 tsp cumin

1/2 tsp chili powder

1/4 tsp chipotle powder or cayenne (optional)

1 Tbsp canola oil

1/4 cup vegetable broth

2 Tbsp red wine vinegar

2 cups cooked brown rice, barley or another grain

3/4 cup cooked black beans (about half a can drained)

3/4 cup frozen corn, thawed

1/4 cup chopped green onion

1/4 cup chopped fresh cilantro

Salt and pepper to taste

Method

Mix spices, oil, broth and vinegar in a large bowl.  Add remaining ingredients and stir until everything is combined and mixed with the dressing.  This is best if left to chill in the refridgerator 1-2 hours before serving.