It’s probably obvious that we love all types of food in this house. But lately I’ve been exploring more North African cuisine. As I’ve been diving into Moroccan cuisine, I’ve noticed several recipes with sweet potatoes and ras el hanout. That’s what inspired this Moroccan spiced sweet potato black bean burger.
Moroccan food is actually something I stumbled upon. I was intrigued by the combination of sweet and savory. Initially, I wasn’t sure I would like it, but now I’m a believer. And as my bestie says ras el hanout just “makes everything taste better.”
I’m always looking for vegetarian recipes for “meatless mondays.” But this time I wanted to make sure it was something hearty and protein packed since hubby is on his workout grind. Then it clicked use the ras el hanout in a veggie burger. What is more satisfying than a delicious burger? And that’s where the Moroccan spiced sweet potato black bean burger came from.
We have pounds of sweet potatoes in the house because it’s the foundation of the babies’ diet. We typically use the Pressure Cooker to make sweet potatoes (it takes about 20 minutes), but not this time. If I have the time, I like to bake sweet potatoes. And if you have time I suggest you bake your sweet potatoes and do not pierce the skin.
I know, I know, everyone will tell you to pierce the skin but doing so allows the sugar to escape. And you want all that sugar. The sugar in the sweet potatoes combined with the cinnamon, cardamon and other spices in the ras al hanout is absolutely delicious. Adding ras al hanout to this dish was the perfect nod to Morocco without overpowering the dish.
Moroccan Spiced Sweet Potato Black Bean Burger
Makes 10 Burgers
- 2 baked sweet potatoes (2 cups mashed)
- 1 cup of black beans (cooked)
- 1 1/2 cups brown rice
- 1/2 cup green onions (chopped)
- 1/2 cup of panko bread crumbs
- 2 teaspoons Ras El Hanout
- 1/4 teaspoon salt
Toppings: sliced red onion, avocado and lettuce
Tools: Large bowl and baking sheet
Preheat oven to 375 degrees.
Place all ingredients in a bowl and mix thoroughly (do not mash beans).
Cover baking sheet with foil/parchment and spray with non-stick cooking spray.
Use 1/4 measuring cup to create sweet potato black bean burgers.
Place on a foil/parchment covered baking sheet and cook for 30 to 45 minutes.
Flip burgers at about 25 minutes.
We served our burgers on a honey wheat sandwich thins with red onion, lettuce and avocado.
Not only does this keep the burger extremely healthy, you have absolutely no qualms about doubling up. It’s a healthy bite of deliciousness. Yes, the littles gobbled this up too.