Hello Healthy Meal Preppers!

Packed with wholesome ingredients and bold flavors, these Sweet Potato Veggie Burger Patties are a delicious plant-based alternative to traditional burgers. Roasted sweet potatoes are mashed and mixed with black beans, quinoa, and a blend of savory spices to create a patty that’s crispy on the outside and tender on the inside. Whether served on a bun or over a fresh salad, these burgers are both satisfying and nutritious.

What makes this recipe stand out is its perfect balance of texture and flavor—hearty yet light, packed with protein and fiber, and completely customizable with your favorite toppings. Ready in just 30 minutes, these patties are a simple and delicious way to enjoy a plant-based meal any day of the week. Let’s get cooking.

Sweet Potato Veggie Burger Patties Recipe:

Per serving: 209 Calories • 35.8g Carbs (6.0g Fiber) • 5.2g Fat • 5.8g Protein

20 minutes to prep , 45 minutes to cook

Ingredients

Scaled to 1 serving

• 1.6 tbsp Brown rice (18 g)

• 0.3 sweetpotato, 5" long Sweet potato (39 g)

• 5/16 tsp Avocado oil (1.4 g)

• 1.6 tbsp Oatmeal (8 g)

• 0.1 can Canned black beans (42 g)

• 1/16 small raw Red Onion (3.5 g)
  (Chopped)

• 0.2 tbsp Fresh cilantro (0.8 g)

• 0.1 clove Garlic (0.3 g)

• 0.1 tsp, ground Cumin (0.3 g)

• 0.1 tsp Paprika (0.2 g)

• 1/16 tsp Chili powder (0.1 g)

• 1/16 tsp Salt (0.3 g)

• 0.025 tsp Pepper (0.1 g)

• 5/8 tsp Avocado oil (2.8 g)

Directions

Directions are for original recipe of 10 serving

1. Preheat oven to 425 degrees F.

2. Cook the rice according to the package directions.

3. While the rice is cooking, peel potatoes and chop into small pieces. Toss them lightly in avocado oil before spreading onto a baking sheet and placing in the oven for 20 minutes, flipping halfway through. When they’re done, use a fork to coarsely mash them up (you want them to be chunky; not like a purée).

4. Grind the oats into a flour using your food processor. Next add the beans, rice, and onion into the food processor and pulse a few times. You want them to retain some structure and “chunk”. Add garlic and cilantro.

5. In a large bowl, mix together the food processor contents, the sweet potato and all the remaining spices.

6. If the potatoes were still hot when you mixed everything together, you may want to stick the mixture in the refrigerator for 20 minutes. Grabbing a small handful of the mixture, roll it into a ball in your hands and then gently press it into a patty shape.

7. To serve, heat a splash of avocado oil on medium-high heat on the stove top and cook the veggie burger for 3-4 minutes, flipping midway.

8. To store, wrap in a piece of parchment paper (so they don’t stick to each other), place into a plastic zip-top bag or food storage container, and freeze.