Description
These Sweet Potato Black Bean Patties are baked and drenched in a simple sweet lime glaze. A budget-friendly, protein-packed meal that’s easy to prepare, freezer-friendly, and full of flavor.
Ingredients
Black Bean Patties
- 2, 15 oz cans black beans, drained and rinsed
- 1 medium sweet potato (350g), cut into 1/2-inch cubes
- 3/4 cup old-fashioned rolled oats
- 1/2 medium yellow onion, diced
- 1/2 medium red bell pepper, diced
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp fennel seeds
- 1/4 tsp ground cumin
- 1/2 vegan “beef” bouillon cube or 1/2 tsp Better Than Bouillon Vegetable Base
- 1 tbsp tamari
- Kosher salt, as needed
- Oil spray
Lime Drench
- 2 tbsp avocado oil
- Juice of 1 small lime
- 1-2 tbsp agave syrup
Instructions
- Preheat the oven to 425F and line two baking trays with parchment paper.
- Drain the black beans thoroughly to remove as much excess water as possible. Spread the beans out on one of the baking trays in a single layer.
- Add the sweet potatoes to one side of the second baking tray, and the onions, bell pepper, and garlic to the other side. Drizzle with oil, and a pinch of salt, and toss to coat. Spread out the vegetables in a single layer.
- Place both trays in the oven. Bake the black beans for 15 minutes on the top rack, and bake the vegetables on the bottom rack for 15-20 minutes, or until the potatoes are easy to pierce with a fork. Once out of the oven, allow to cool for 10 minutes.
- Transfer the beans and baked vegetables to a food processor along with the oats, paprika, coriander, fennel seeds, crumbled bouillon cube, and tamari. Pulse until well combined and the mixture holds together, scraping the sides down as needed.
- Scoop out 1/3 cup of the mixture at a time and shape into round patties, about 1/2 inch thick. Place the patties on a lined baking tray and spray both sides lightly with oil. Bake in the oven for 15 minutes.
- While the patties bake, whisk together the oil, lime juice, agave, and a pinch of salt in a bowl. With a pastry brush, brush the tops of the patties with the lime drench, flip, and repeat on the other side. Return to the oven for an additional 5-10 minutes, or until golden brown on both sides.
- Allow the patties to cool and firm up for 10 minutes. Brush with more of the lime drench before serving if desired.
Notes
Reduce the moisture to get the best texture. Roasting your ingredients ahead of time helps cook off some of the moisture from the beans and veggies, preventing them from being soggy once formed into patties. Don’t skip this step!
Allow the patties to cool. Once out of the oven, the patties will be soft. Allow the burgers to cool for 5-10 minutes to firm up before serving.
Serve these patties with your favorite sauce. I love these with some mayo ketchup (whisk together 3 tbsp vegan mayo, 2 tbsp ketchup, 1 grated clove of garlic, 1-2 tsp lime juice and a pinch of zest), cilantro lime dressing, or the jalapeno lime crema from my cookbook.
Make these patties easier. If you’re not in the mood to chop, use a food chopper to dice up your veggies. You can also use pre-cut veggies to reduce the workload. If you use frozen chopped veggies, you may need to roast them a little longer, so adjust cooking time as needed.
Tip for mashing without a food processor. Instead of using rolled oats, use quick oats and mash everything together with a potato masher. This helps minimize dishes. Alternatively, I like to use an immersion blender that I use to process everything together if I don’t feel like using my food processor.
