For when you have leftover quinoa and are in the mood for sweet potatoes (which for me, is 24/7) this recipe hits it. Plus, it’s got a southwestern vibe, which i’m always up for.
For the toppings, I used tomato, baby arugala greens and an Ezekiel bun. Also recommended would be sliced avocado and melted pepper jack cheese. These guys also warm up great.
- 1 cup COOKED quinoa
- 1 tbs olive oil
- 2 small sweet potatoes, peeled & cubed
- 1 small yellow onion, diced
- 1 jalapeno, minced
- 2 cloves garlic, minced
- 1/2 cup organic frozen corn
- 3 tbs BBQ sauce
- 1.5 tsp molasses
- 1 (14.5 oz) can black beans, rinsed & mashed
- 1/2 cup breadcrumb (or oats)
- 1 large egg
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp sea salt
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large pan, heat the olive oil on medium high. Add to it the sweet potato cubes, onion, jalapeno and garic. Season with salt to taste. Cook for about 10 minutes or until the potato is just fork tender. Add the corn 2 minutes before its done cooking. Remove mixture from pan and allow to cool. Using a fork, slightly mash the potato.
In a small bowl, mix the BBQ sauce and molasses and set aside.
In a large bowl, combine the quinoa, sweet potato mixture, BBQ sauce mix, black beans, breadcrumb, seasonings & egg. Form your patties and place on baking sheet. Bake for 20 minutes.
Yields 7 patties.