INGREDIENTS
For the burgers:
1 medium sweet potato
1/2 cup dry millet
1/2 cup rolled oats
2 tablespoons fresh cilantro
1 1/2 teaspoons garlic powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
15-ounce can black beans, rinsed and drained
1 cup corn
1 tablespoons olive oil
8 raw onion bread slices
1 medium sweet potato
1/2 cup dry millet
1/2 cup rolled oats
2 tablespoons fresh cilantro
1 1/2 teaspoons garlic powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
15-ounce can black beans, rinsed and drained
1 cup corn
1 tablespoons olive oil
8 raw onion bread slices
For the cream sauce:
1 ripe avocado
1/2 cup cashew mayo
1 teaspoon fresh lime juice
1/4 teaspoon salt
1 Roma tomato, diced
1 ripe avocado
1/2 cup cashew mayo
1 teaspoon fresh lime juice
1/4 teaspoon salt
1 Roma tomato, diced
DIRECTIONS
- Preheat oven to 400°F. Bake the sweet potato for 50-60 minutes or until soft.
- While the sweet potato is baking, cook the millet until soft, about 20-30 minutes.
- Once the sweet potato is baked and cooled, combine sweet potato, oats, one cup of black beans, cilantro, garlic powder, cumin, salt, pepper, and 1 tablespoon oil in a food processor. Mix until smooth.
- In a separate bowl, mix together the sweet potato mixture with the remaining beans, the corn, and millet.
- Bake them for 20 minutes flip and bake another 10 minutes at 350.
- While the patties are cooking, mash the avocado with a fork. Mix in the cashew mayo, lime juice, and salt. Stir in the tomatoes, and set aside.
- Serve on a slice of raw onion bread with a dollop of avocado cream sauce lettuce, sliced tomatoes and red clover sprouts.
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