Vegan Sweet Potato Black Bean (Printable)

Hearty burgers featuring roasted sweet potatoes, black beans, and a zesty avocado lime sauce.

# What Goes In:

→ For the Burgers

01 - 1 large sweet potato (about 12 oz), peeled and cubed
02 - 1 tablespoon olive oil
03 - 1 can (14 oz) black beans, drained and rinsed
04 - 1/2 cup rolled oats
05 - 1 small red onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons fresh cilantro, chopped
13 - 1 tablespoon fresh lime juice

→ For the Avocado Lime Sauce

14 - 1 ripe avocado
15 - 2 tablespoons vegan mayonnaise
16 - 2 tablespoons fresh lime juice
17 - 1 garlic clove
18 - 1 tablespoon fresh cilantro, chopped
19 - Salt and pepper to taste

→ To Serve

20 - 4 vegan burger buns
21 - Lettuce leaves
22 - Tomato slices
23 - Red onion slices

# How to Make It:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper. Toss sweet potato cubes with olive oil and spread on the tray. Roast for 20-25 minutes until tender. Allow to cool slightly.
02 - In a food processor, pulse the oats into a coarse meal. Add roasted sweet potato, black beans, onion, garlic, cumin, smoked paprika, chili powder, salt, pepper, cilantro, and lime juice. Pulse until just combined but still chunky, avoiding overmixing.
03 - Shape the mixture into 4 equal burger patties. Place on a plate and refrigerate for 15 minutes to firm up.
04 - Heat a non-stick skillet over medium heat. Lightly oil the surface and cook the patties for 4-5 minutes per side until crisp and golden brown.
05 - Blend all avocado lime sauce ingredients in a blender or food processor until smooth. Adjust seasoning as needed.
06 - Toast the burger buns if desired. Layer each bun with lettuce, tomato, red onion slices, the sweet potato black bean patty, and a generous dollop of avocado lime sauce. Serve immediately.

# Expert Advice:

01 -
  • They're genuinely filling and flavorful, not the kind of veggie burger that makes you miss meat.
  • The lime sauce is bright and creamy without any dairy, which feels like a little culinary trick you just pulled off.
  • You can make them ahead and pan-fry them fresh when you're ready, which is perfect for weeknight planning.
02 -
  • Don't skip the refrigeration step—cold patties are firm and hold together, warm ones want to crumble when they hit the pan.
  • The texture of the mixture matters more than you think; pulse your food processor gently and stop before it becomes a smooth paste, or the burgers will be dense.
03 -
  • If your avocado sauce sits for more than a few minutes, press plastic wrap directly onto the surface to stop it from browning.
  • Toast your buns in a dry skillet while your patties rest—it only takes 30 seconds per side and makes the whole burger feel more substantial.
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