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Sweet Potato, Chickpea, and Quinoa Veggie Burger Recipe

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This recipe for Sweet Potato, Chickpea, and Quinoa Veggie Burger is from Eat Well, Live Well. , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons whole wheat flour
2 tablespoons olive oil
1 1/2 fresh red pepper
Directions:
Directions:
1. Preheat over 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 main mixture with the quinoa and barley.
6. Heat the remaining tablespoon of oil in a large pan on medium heat.
7. Place heaping spoonfulls of the mixture onto the hot pan, and use the pack of the spoon to pat them flat and form four-inch diameter patties.
8. Brown both sides of each burger. Serve on a bun with one piece of the roasted pepper, sliced into thirds.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
Per serving:
Calories 202
Total fat 6.1 g
Saturated Fat 0.8
Trans Fat 0.0 g
Cholesterol 0 mg
Sodium 222 mg
Total Carbohydrates 29.6 g
Dietary Fiber 5.8 g
Sugars 2.0 g
Protein 7.0 g

 

 

 

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