Vegan Sweet Potato Sliders

• Vegan
• Gluten free

• Produce

  • 1 Bell pepper, orange
  • 1 1/2 cups Black beans, cooked
  • 1 tbsp Garlic
  • 1 Jalapeno pepper
  • 1 cup Spinach, packed
  • 2 lbs Sweet potato
  • 1 Yellow onion, small

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1/8 tsp Cayenne, ground
  • 2 tbsp Flax meal
  • 1/2 cup Oat flour
  • 1 tsp Paprika
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Oil or cooking spray

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on emilieeats.com

Description

Ingredients

• Oil or cooking spray
• 2 pounds sweet potato (about 3 medium)
• ½ cup uncooked quinoa
• 2 tablespoons flax meal + 5 tablespoons water
• 1 small yellow onion, finely chopped
• 1 orange bell pepper, finely chopped
• 1 jalapeno pepper, seeds removed, finely chopped
• 1 tablespoon garlic, minced
• 1 cup packed spinach, chopped
• 1½ cups cooked black beans, drained, or 1 can black beans, rinsed and drained
• 1 teaspoon salt
• 1 teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon pepper
• ⅛ teaspoon ground cayenne
• ½ cup oat flour (ground-up rolled oats), or any other flour
• Toppings: sliced tomatoes, avocado, mustard, BBQ sauce

Directions

• Preheat the oven to 400°F. Lightly grease a baking sheet.
• Slice sweet potatoes into ½-inch thick rounds. Place in a single layer on the baking sheet; lightly grease or spray them. Season with salt and pepper. Bake for 20-25 minutes, until slightly browned.
• While the sweet potatoes are cooking, place a small saucepan over medium heat. Rinse quinoa in a small mesh strainer; add to the saucepan. Cook for 1-2 minutes until lightly toasted. Add 1 cup water; turn the heat to high. Once boiling, reduce heat to low, cover, and simmer for 13-15 minutes.
• Combine flax meal and water in a small bowl; set aside for 10 minutes. Reduce oven to 375°F.
• *Warm a little oil in a skillet over medium heat. Once hot, add chopped onion; let it cook for 5 minutes, stirring often. Add bell pepper, jalapeño, and garlic; cook until the onion is translucent, about 2 minutes. Add the spinach and stir immediately, letting it wilt slightly. Turn the heat off.
• In a large bowl, add black beans; mash with a fork, leaving some texture. Add cooked quinoa, sautéed vegetables, salt, paprika, cumin, pepper, cayenne, and reserved flax eggs. Mix until combined, then add oat flour. Stir.
• Form however many mini patties you need, about 2 inches wide**. Place on baking sheet; bake for 20 minutes, flip, then bake for 20 more minutes, until browned and crispy.
• Place each patty on a sweet potato bun, top with desired toppings, and finish with another sweet potato bun. Serve & enjoy!