Sweet Potato Chickpea Burger

Chickpeas - soaked and drained for easier digestion

Sweet Potatoes: orange in color, sweet and nutritious

I love a burger on the go - an easy, nutritious meal when prepared in advance. A healthy one that is! Burgers make a great meal especially when all macros are included in the recipe: carbs, protein and fats. These macros keep up satisfied and feeling well fed. No need to look elsewhere to fulfill your hunger! You might want two - go for it!

As you read through you’ll notice the burger has been converted to a vegan dream. You’re meat eating friends and family (hello!!!) will be quite pleasantly surprised. This calls for a celebration for cooking one meal for my family that everyone will enjoy.

This recipe was inspired by Sahara Rose Ketabi - author of Eat Feel Fresh - A Plant- Based Ayurvedic Cookbook. I did create modifications to create a perfect Genia burger.

Chickpeas a.k.a. garbanzo beans are one of the most common beans in Ayurveda - the science and knowledge of life and health. They are easy to digest compared to other beans. I personally use chickpeas in my salads, soups, hummus and home made burger. Chickpeas are loaded with fiber and high in protein. Cool fact: garbanzo/chickpea beans have a natural source of leptin, which supports satiety and curbs appetite - as protein usually does!

Sweet Potatoes according to Ayurveda are healing for the spleen organ - under the left ribcage, and helps to strengthen the liver, satisfies the stomach, heart health, great for circulation and eyes a.k.a. the orange color. Baked sweet potatoes fries are my go to - family loves them and so do I.

Mise En Place - chickpeas were washed, drained, rinsed for easier digestion

Recipe
2 tbsp ground flaxseed (replaces eggs)
6 tbsp water
1 large baked sweet potato, remove skin
1 1/2 cups cooked chickpeas or canned - rinse and drain
1 1/2 cups rolled oats
1 tsp turmeric
1 tsp grund cumin
1/8 tsp freshly ground black pepper
2-3 garlic cloves
1/2 tsp cayenne - optional
1/2 lemon juice
1 tsp apple cider vinegar

Toppings
sliced avocado, baby arugula, fresh cilantro, tomatoes, guacamole for spreading onto of burger

instruction

Post combining all ingredients and now ready to create burgers

Patting the burgers with my palms

• preheat oven to 400 degrees and line baking sheet with parchment paper

• How to make a flax egg: mix the ground flaxseed and water and let it sit for 15 minutes to congeal

• use a food processor to combine the flax egg and the rest of the ingredients. Pulse until combined

• form the mixture into 4 balls or use your hands and place them on the baking sheet

• use your hands or spatula to flatten the balls into patties/burgers or form burgers with your hands

• place the baking sheet in the oven and bake for 30 minutes, flipping the burgers once halfway through the baking

• serve burgers with the toppings. You may add your own veggies. You can also enjoy these burgers on a toasted bun or pitta

  Genia’s Spoon Me Tips:

  - Tomatoes are included in this recipe. If you are sensitive to night shades vegetables please leave it out. The burger will be delicious with your own vegetables or the ones in the recipe ingredients.

  - We love guacamole around here! Use it as a spread on your burger or a vegenaise - sold in stores

  - Honor the Flax! When using ground flax meal and water combine in bowl and wait 15 minutes until congealed - its an excellent egg substitute in baking. You can grind the seeds in a coffee grinder for freshness at home I very often make my own and it’s so rewarding and FRESH!

  Much love and deliciousness,
  Genia