I love sweet potato anything. In the recent weeks, I have been trying to cook vegetables or quinoa ahead of time which allows me to spend a bit less time cooking during the week. One of the best things to do is boil or steam a few sweet potatoes, as they are perfect for any meal of the day. Try my sweet potato smoothie! As I had so much sweet potato left over, I decided to make vegan burgers out of it. I made sweet potatoes burgers before except with ground turkey and they turned out so delicious and full of flavor. This is my vegan version though. I used buckwheat and a ton of spices and baked them in the oven as to avoid frying them. These would also work well with quinoa or rice, but the nutty flavor of buckwheat complimented the spices and sweet potato very well. Husband approved.
2 sweet potatoes, boiled and mashed
1 cup quinoa, cooked
1 cup buckwheat
1/3 cup almond or buckwheat flour
1 tsp mustard
1 tsp cumin
1 tsp paprika
1 tsp cayenne
1 tsp turmeric
2 tbsp tahini
Pinch of sea salt
2 tbsp sunflower seeds
2 cups spinach, washed and chopped finely
Boil the sweet potatoes (about 30 minutes) and cook the quinoa (15 minutes). Once the sweet potatoes have cooled, mash with a fork and mix with quinoa, buckwheat, flour, mustard, cumin, paprika, cayenne, turmeric, tahini, sea salt, sunflower seeds and spinach. Mix until combined and form 2 inch balls and flatten once on a baking sheet. Bake for about 20 minutes, flip, and bake for another 20 minutes.