Erewhon Adaptogenic Black Bean Burgers with Sweet Potato Buns
ErewhonErewhon Adaptogenic Black Bean Burgers with Sweet Potato Buns
Ingredients
For the Adaptogenic Black Bean Burgers
- 1 1/2 cups organic black beans, cooked, rinsed, and drained
- 1/2 cup organic sweet potato, cooked and mashed
- 1/4 cup organic red onion, finely diced
- 2 cloves organic garlic, minced
- 1/2 cup organic oat flour
- 1 tablespoon organic flaxseed meal
- 1 teaspoon organic smoked paprika
- 1/2 teaspoon organic cumin
- 1 teaspoon organic reishi mushroom powder
- 1/2 teaspoon organic ashwagandha powder
- 1/2 teaspoon pink Himalayan salt, or to taste
- 1/4 teaspoon organic black pepper, freshly ground, or to taste
- 2 tablespoons organic avocado oil, for cooking
For the Sweet Potato Buns
- 2 organic sweet potatoes, medium-sized
- 1 tablespoon organic avocado oil
- 1/4 teaspoon pink Himalayan salt
For the Creamy Cashew-Lime Aioli
- 1/2 cup organic cashews, soaked in hot water for 15 minutes, then drained
- 2 tablespoons organic lime juice, freshly squeezed
- 1 clove organic garlic
- 1 teaspoon organic Dijon mustard
- 1/2 teaspoon organic maple syrup, pure
- 2 tablespoons filtered water, or more, as needed
- 1/4 teaspoon pink Himalayan salt, or to taste
For Assembly and Toppings
- 2 cups organic mixed greens, premium quality
- 1 organic heirloom tomatoes, sliced
- 1 organic avocado, sliced
- 1/4 cup organic microgreens, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Prepare the sweet potato buns by scrubbing the sweet potatoes clean and slicing them into 1/2-inch thick rounds. Toss with 1 tablespoon organic avocado oil and 1/4 teaspoon pink Himalayan salt. Arrange in a single layer on the baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Bake the sweet potato rounds for 20-25 minutes, flipping halfway through, until tender and lightly caramelized. Set aside to cool slightly.
⏱️ 25 min•🌡️ 400
- 3
While sweet potatoes bake, prepare the Creamy Cashew-Lime Aioli. Combine the soaked and drained organic cashews, organic lime juice, organic garlic, organic Dijon mustard, organic maple syrup, 2 tablespoons filtered water, and 1/4 teaspoon pink Himalayan salt in a high-speed blender. Blend until completely smooth and creamy, adding more filtered water 1 teaspoon at a time if needed to reach desired consistency. Taste and adjust seasoning. Set aside.
⏱️ 10 min
- 4
For the Adaptogenic Black Bean Burgers, in a large bowl, mash the cooked organic black beans with a fork or potato masher until mostly broken down but still with some texture. Add the mashed organic sweet potato, finely diced organic red onion, minced organic garlic, organic oat flour, organic flaxseed meal, organic smoked paprika, organic cumin, organic reishi mushroom powder, organic ashwagandha powder, 1/2 teaspoon pink Himalayan salt, and organic black pepper. Mix thoroughly until well combined.
⏱️ 10 min
- 5
Divide the mixture into 4 equal portions and form into patties, about 3/4-inch thick. Ensure they are firm and hold their shape.
⏱️ 5 min
- 6
Heat 2 tablespoons organic avocado oil in a large skillet over medium heat. Carefully place the black bean patties in the hot skillet. Cook for 6-8 minutes per side, until golden brown and heated through. For best results, avoid overcrowding the pan; cook in batches if necessary.
⏱️ 16 min
- 7
Assemble the burgers: Take two sweet potato rounds for each burger. Spread a generous amount of Creamy Cashew-Lime Aioli on the inside of each 'bun'. Place a black bean patty on one sweet potato round. Top with organic mixed greens, organic heirloom tomato slices, and organic avocado slices. Garnish with organic microgreens and cover with the second sweet potato round.
⏱️ 4 min
- 8
Serve immediately and enjoy this nutrient-dense, adaptogen-rich plant-based meal.
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Adaptogenic Black Bean Burgers with Sweet Potato Buns
Ingredients
For the Adaptogenic Black Bean Burgers
- 1 1/2 cups organic black beans, cooked, rinsed, and drained
- 1/2 cup organic sweet potato, cooked and mashed
- 1/4 cup organic red onion, finely diced
- 2 cloves organic garlic, minced
- 1/2 cup organic oat flour
- 1 tablespoon organic flaxseed meal
- 1 teaspoon organic smoked paprika
- 1/2 teaspoon organic cumin
- 1 teaspoon organic reishi mushroom powder
- 1/2 teaspoon organic ashwagandha powder
- 1/2 teaspoon pink Himalayan salt, or to taste
- 1/4 teaspoon organic black pepper, freshly ground, or to taste
- 2 tablespoons organic avocado oil, for cooking
For the Sweet Potato Buns
- 2 organic sweet potatoes, medium-sized
- 1 tablespoon organic avocado oil
- 1/4 teaspoon pink Himalayan salt
For the Creamy Cashew-Lime Aioli
- 1/2 cup organic cashews, soaked in hot water for 15 minutes, then drained
- 2 tablespoons organic lime juice, freshly squeezed
- 1 clove organic garlic
- 1 teaspoon organic Dijon mustard
- 1/2 teaspoon organic maple syrup, pure
- 2 tablespoons filtered water, or more, as needed
- 1/4 teaspoon pink Himalayan salt, or to taste
For Assembly and Toppings
- 2 cups organic mixed greens, premium quality
- 1 organic heirloom tomatoes, sliced
- 1 organic avocado, sliced
- 1/4 cup organic microgreens, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Prepare the sweet potato buns by scrubbing the sweet potatoes clean and slicing them into 1/2-inch thick rounds. Toss with 1 tablespoon organic avocado oil and 1/4 teaspoon pink Himalayan salt. Arrange in a single layer on the baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Bake the sweet potato rounds for 20-25 minutes, flipping halfway through, until tender and lightly caramelized. Set aside to cool slightly.
⏱️ 25 min•🌡️ 400 - 3
While sweet potatoes bake, prepare the Creamy Cashew-Lime Aioli. Combine the soaked and drained organic cashews, organic lime juice, organic garlic, organic Dijon mustard, organic maple syrup, 2 tablespoons filtered water, and 1/4 teaspoon pink Himalayan salt in a high-speed blender. Blend until completely smooth and creamy, adding more filtered water 1 teaspoon at a time if needed to reach desired consistency. Taste and adjust seasoning. Set aside.
⏱️ 10 min - 4
For the Adaptogenic Black Bean Burgers, in a large bowl, mash the cooked organic black beans with a fork or potato masher until mostly broken down but still with some texture. Add the mashed organic sweet potato, finely diced organic red onion, minced organic garlic, organic oat flour, organic flaxseed meal, organic smoked paprika, organic cumin, organic reishi mushroom powder, organic ashwagandha powder, 1/2 teaspoon pink Himalayan salt, and organic black pepper. Mix thoroughly until well combined.
⏱️ 10 min - 5
Divide the mixture into 4 equal portions and form into patties, about 3/4-inch thick. Ensure they are firm and hold their shape.
⏱️ 5 min - 6
Heat 2 tablespoons organic avocado oil in a large skillet over medium heat. Carefully place the black bean patties in the hot skillet. Cook for 6-8 minutes per side, until golden brown and heated through. For best results, avoid overcrowding the pan; cook in batches if necessary.
⏱️ 16 min - 7
Assemble the burgers: Take two sweet potato rounds for each burger. Spread a generous amount of Creamy Cashew-Lime Aioli on the inside of each 'bun'. Place a black bean patty on one sweet potato round. Top with organic mixed greens, organic heirloom tomato slices, and organic avocado slices. Garnish with organic microgreens and cover with the second sweet potato round.
⏱️ 4 min - 8
Serve immediately and enjoy this nutrient-dense, adaptogen-rich plant-based meal.