Ever wonder how you can make the most of your leftover veggies? Combine them all into a delicious veggie burger! Vegan or not, this is a great way to reduce food waste and pack some extra nutrition into your meals.
The perfect blend of vitamin C and iron, these kidney bean and sweet potato vegan burgers will give you a nutritional boost, and a great, quick meal for days! Make sure to freeze them and cook them up when you’re short on time!
Sweet potatoes are a great source of potassium, vitamin A, vitamin C, and fiber! Meanwhile, kidney beans contain iron, protein, and zinc. The vitamin C in the sweet potatoes, red bell peppers, and tomatoes will help boost the iron absorption from the beans, making this recipe perfect for those who are worried about their iron intake. And the best part? They are low-calorie and low-fat, so you can eat more for less calories than a conventional burger!
We started off by roasting our veggies, cooking our rice, then combining all ingredients in our food processor. Finally, we blended everything together, shaped the mixture into burger patties, and fried them up. It really is as simple as that!
Ready to try them out and save hours in the kitchen? Check out the full recipe below, and make sure to freeze your leftovers!
Sweet Potato Kidney Bean Burgers
- Baking tray
- Parchment paper
- Food processor or blender
- Preheat your oven to 425ºF or 218ºC and place parchment paper over your baking tray.
- Place your sweet potatoes, onions, red bell peppers, and garlic on the tray, drizzle some oil over top, and bake for 20-25 minutes.
- Place all ingredients, including cooked rice and kidney beans, in your blender or food processor and pulse until all ingredients are combined. Meanwhile, heat a pan on your stovetop.
- Divide the mixture into 2 1/2-inch diameter balls. Then, place them on the stove in small batches, and flatten each with your spatula until a patty is formed. Brown on each side, and build your burgers! We suggest onions, tomato, kale, and jalapeño as some good toppings!