Name: Vegan Sweet Potato Sliders
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: Oil or cooking spray; 2 pounds sweet potato (about 3 medium); ½ cup uncooked quinoa; 2 tablespoons flax meal + 5 tablespoons water; 1 small yellow onion, finely chopped; 1 orange bell pepper, finely chopped; 1 jalapeno pepper, seeds removed, finely chopped; 1 tablespoon garlic, minced; 1 cup packed spinach, chopped; 1½ cups cooked black beans, drained, or 1 can black beans, rinsed and drained; 1 teaspoon salt; 1 teaspoon paprika; ½ teaspoon cumin; ½ teaspoon pepper; ⅛ teaspoon ground cayenne; ½ cup oat flour (ground-up rolled oats), or any other flour; Toppings: sliced tomatoes, avocado, mustard, BBQ sauce

How to make:

Vegan Sweet Potato Sliders

Hearty veggie burgers on sweet potato buns make these Vegan Sweet Potato Sliders a great party appetizer! Have fun with the toppings. Healthy & gluten-free!

Prep Time:

20 mins

Cook Time:

1 hour

Total Time:

1 hour 20 mins

Author:

Emilie

Yield:

20 mini sliders 1x

Rating: 5 from 1 reviews

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Ingredients

Oil or cooking spray
2 pounds sweet potato (about 3 medium)
½ cup uncooked quinoa
2 tablespoons flax meal + 5 tablespoons water
1 small yellow onion, finely chopped
1 orange bell pepper, finely chopped
1 jalapeno pepper, seeds removed, finely chopped
1 tablespoon garlic, minced
1 cup packed spinach, chopped
1½ cups cooked black beans, drained, or 1 can black beans, rinsed and drained
1 teaspoon salt
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon pepper
⅛ teaspoon ground cayenne
½ cup oat flour (ground-up rolled oats), or any other flour
Toppings: sliced tomatoes, avocado, mustard, BBQ sauce

Instructions

Preheat the oven to 400°F. Lightly grease a baking sheet.
Slice sweet potatoes into 1/2-inch thick rounds. Place in a single layer on the baking sheet; lightly grease or spray them. Season with salt and pepper. Bake for 20-25 minutes, until slightly browned.
While the sweet potatoes are cooking, place a small saucepan over medium heat. Rinse quinoa in a small mesh strainer; add to the saucepan. Cook for 1-2 minutes until lightly toasted. Add 1 cup water; turn the heat to high. Once boiling, reduce heat to low, cover, and simmer for 13-15 minutes.
Combine flax meal and water in a small bowl; set aside for 10 minutes. Reduce oven to 375°F.
*Warm a little oil in a skillet over medium heat. Once hot, add chopped onion; let it cook for 5 minutes, stirring often. Add bell pepper, jalapeño, and garlic; cook until the onion is translucent, about 2 minutes. Add the spinach and stir immediately, letting it wilt slightly. Turn the heat off.
In a large bowl, add black beans; mash with a fork, leaving some texture. Add cooked quinoa, sautéed vegetables, salt, paprika, cumin, pepper, cayenne, and reserved flax eggs. Mix until combined, then add oat flour. Stir.
Form however many mini patties you need, about 2 inches wide**. Place on baking sheet; bake for 20 minutes, flip, then bake for 20 more minutes, until browned and crispy.
Place each patty on a sweet potato bun, top with desired toppings, and finish with another sweet potato bun. Serve & enjoy!

Notes

*You don’t have to sauté the vegetables, but I think it really brings out the flavors better. If not sautéing, simply mash them directly in the bowl with the black beans and other ingredients.
**If you have leftover burger mix than you need, simply form regular size patties, bake according to directions, and refrigerate or freeze.

Find it online: https://www.emilieeats.com/vegan-sweet-potato-sliders/