Sweet Potato And Chickpea Veggie Burgers


  1. 1 can of chickpeas, drained and rinsed
  2. 2 sweet potatos
  3. 1/2 jalapeño pepper, chopped
  4. ½ teaspoon of Himalayan salt
  5. 1 teaspoon of Italian seasoning
  6. 1/4 cup almond flour


  1. 1Preheat the oven to 375 degrees.
  2. 2Wrap the sweet potato in aluminum foil and cook for 45-50 mins. Once cooked, let cool.
  3. 3Peel the cooked sweet potato, and add it to the bowl of chickpeas, along with the jalapeños, Italian seasoning and salt. Mash until chickpeas are finely mashed. Add almond flour.
  4. 4Add olive oil to a skillet and set to medium heat. Make equal sized patties with the mixture and cook until slightly browned on both sides.
  5. 5Easy tahini dressing: 1T tahini, 1T olive oil, 1T lemon juice and salt and pepper.

With everyone on the #plantbased wagon, it’s time for a little lesson: just because it’s a #veggieburger doesn’t mean it’s healthy-many of the frozen brands use additives, preservatives, fillers, sugar and bad oil.  You can prevent that by making your own!  Try this simple version for allll the Vitamin A and potassium and fiber. Add greens and a #tahini dressing and you’ve got yourself a healthy, balanced meal! P.S. You can make this ahead of time and freeze extras.

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