• leanintensive

Sweet Potato, Chickpea, and Quinoa Veggie Burger


1 small sweet potato, baked

1/4 cup dry quinoa

1/4 cup dry barley

15-ounce can garbanzo beans, rinsed and drained

2 tablespoons parsley

1 teaspoon cayenne pepper (optional)

1 1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons whole wheat flour

2 tablespoons olive oil

1 1/2 fresh red



1.Preheat oven to 400°F. Bake the sweet potato for 45-60 minutes or until soft.

2.While the sweet potato is baking, cook the quinoa and barley in separate pots until soft, about 30-60 minutes (barley takes a little longer).

3.Remove the stem and seeds from the red peppers. Cut the whole pepper in quarters and the half a pepper in half, and roast all six pieces in the oven for about 15-20 minutes.

4.Once the sweet potato is baked and cooled, combine garbanzo beans, sweet potato, parsley, cayenne pepper, cumin, salt and pepper, flour, and one-tablespoon oil in a food processor.

5.Allow the grains to cool, and then in a separate bowl, mix the bean mixture with the quinoa and barley.

6.Heat the remaining tablespoon of oil in a large pan on medium heat. Place heaping spoonful’s of the mixture onto the hot pan, and use the back of the spoon to pat them flat and form four-inch diameter patties. Brown both sides of each burger. Serve on a bun with one piece of the roasted pepper, sliced into thirds.


Yield 6 servings


Calories per serving 202


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