Clinton Kelly's Fabulous Sweet Potato Burgers

• Vegan

• Produce

  • 1 cup Chickpeas
  • 2 cloves Garlic
  • 1 Red onion
  • 1 1/2 lbs Sweet potatoes

• Breakfast Foods

  • 1 1/2 cups Rolled oats

• Condiments

  • 2 tbsp Vegan worcestershire sauce

• Baking & Spices

  • 1/4 tsp Paprika
  • 1 Sea salt and pepper

• Oils & Vinegars

  • 2 tbsp Coconut oil
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews
  • 1/4 tsp Cumin

Found on staceyhomemaker.com

Description

Ingredients

• 1½ lbs sweet potatoes, peeled and cut into 1-inch chunks
• 2 tbsp olive oil
• 2 cloves garlic, peeled and minced
• ¼ tsp paprika
• ¼ tsp cumin
• 2 tbsp vegan Worcestershire sauce
• 1 red onion, ½ peeled and finely diced, ½ thinly sliced for toppings
• 1 cup chickpeas, rinsed and drained
• 1½ cups rolled oats
• ½ cup cashews, finely chopped
• 2 tbsp coconut oil
• Sea salt and pepper

Directions

• Preheat oven to 400ºF.
• Peel, and chop the sweet potatoes. Toss with cumin, paprika, garlic and olive oil. Season with salt and pepper. Lay on a parchment lined tray, and bake for 30-35 minutes. Remove from the oven, and let cool for 5 minutes.
• Add sweet potatoes, diced red onion, chickpeas, and vegan Worcestershire to the food processor. Pulse until combined.
• Scoop mixture into a large bowl, add cashews and rolled oats.
• Form into patties.
• In a large saute pan, cook burgers in coconut oil over medium heat for 5-6 minutes per side, or until lightly browned.
• Top with lettuce, tomato, onions, avocado and greek yogurt ranch sauce.