Sweet Potato Burgers with Kale and Avocado

I so love to try out new recipes I find and make a lot of them up myself. I found this one on one of the awesome healthy websites I follow but what I tend to do is get the idea of what they are trying to achieve and flip them the way I would like it and I encourage you to do the same. So here it is…

1 cup quinoa (check packet for cooking time) 2015-01-27 20.25.07

2 medium sweet potatoes (I prefer the white one rather than the orange but use either)

2 cups of fresh coriander (save some for kale dressing)

1/4 cup sunflower seeds

2 cloves garlic

1-2 tablespoons tamari sauce

1 tsp. cayenne pepper (save some for dressing)

1 egg or 1 tbsp. ground flaxseed (optional)

1 avocado

250g-bag kale

2 tbsp. extra virgin olive oil
1. Preheat the oven to 180ºC. Peel the sweet potatoes and slice them into 1/2 inch rounds. Add these to a baking sheet and bake at 180º C for about 25-30 minutes, until thoroughly cooked and tender.

2. Cook the quinoa according to package instructions until fluffy, usually about 15 minutes. Set both the sweet potatoes and quinoa aside for now.

3. In a food processor, combine a handful of coriander, garlic and sunflower seeds and just pulse them several times and set this aside.

4. The egg or flaxseed is used to bind the ingredients together to create more of a texture in the burgers. Whisk the egg in a bowl and set aside, or if using the ground flaxseed, mix a tablespoon with about 1/4 cup of water and set aside for 5-10 minutes until it creates a gel.

5. Finally, we’re ready to actually start making the burgers! In a bowl, mash the sweet potatoes with a fork and combine with the cooked quinoa and mix thoroughly. Add in the remaining ingredients (the coriander, garlic sunflower blend, cayenne, tamari sauce and egg or flaxseed gel). Using your hands, mix thoroughly until well combined.

6. Measure out the burgers in your hands to make about 5-6 round patties, about 1/2 inch thick, and place on parchment paper on an oven tray. Bake in the oven for about 20 minutes on one side, then carefully use a spatula to flip and cook for another 20 minutes or until cooked.

7. Blanch the kale in boiling hot water for a minute or two, cool and set aside. To make the dressing, combine, tablespoon extra virgin olive oil, 1/2 fresh lemon juice, 1/4 tsp cayenne pepper and freshly chopped coriander, mix into the kale.

8. Place a handful of kale on a plate, top with two burgers and avocado, and enjoy.

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