Smoky Root Vegetable, Quinoa, Almond and White Bean Burger
Recipe created by Katie Cavuto, MS, RD, Chef
1 cup mashed sweet potato (roast 1 medium sweet potato)*
1 cups mashed butter nut squash (previously roasted or frozen works)*
1 cup cooked navy beans, rinsed and drained
1/2 cup almond flour
1 tablespoon almond butter
1- 1/2 cups cooked quinoa
1/2 cup finely chopped parsley
1 tsp ground cumin
1 tsp smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
Preheat the oven to 375 degrees.
In a mixing bowl, combine the sweet potato, butternut squash, 1 cup of the navy beans, the almond flour and almond butter. Mash to combine. Add the remaining beans, quinoa, herbs and spices. Mix to combine. Add more quinoa or almond flour if the mixture feels too wet. It should be moist but moldable.
Lightly grease a baking sheet. Using a 1/3 cup measuring cup or scoop, portion out the mixture and form each scoop into a burger using your hands.
Bake burgers for a total 30-45 minutes.
Serve as is or with a bun or on a salad.
*Mashed sweet potato: Preheat oven to 400 degrees poke holes (using a fork) into a whole sweet potato. Bake sweet potatoes until soft and tender to the touch - about 45 minutes.
*Roasted Butter Nut Squash: Preheat oven to 400 degrees. Toss 2 cups of butternut squash with 1 tablespoon olive oil, salt and pepper. Arrange in a single layer in a baking dish. Roast until soft and tender – about 30 minutes. You could also use frozen, cooked butter nut squash that has been defrosted.