Skip Nav
How to Do the Leg Surrender Exercise
Bodyweight Exercises
The Lower-Body Exercise to Lift Your Butt and Tone Your Thighs
Butt Exercises
The Best Exercises For a High, Tight, Round Booty
Breakfast
Kiss Hunger Goodbye With These 41 Satiating, High-Protein Breakfast Recipes
Weight Watchers Name Change
Weight Loss
The 6 Major Changes to Expect With the Weight Watchers Rebranding
Galapagos Islands Giveaway
Giveaway
Win an Island-Hopping Trip to the Galapagos

Spicy Quinoa Veggie Burger Recipe

You'll Never Buy Another Frozen Veggie Burger After Trying This Recipe

If you're trying to save on calories, fat, and cholesterol, then veggie burgers are the way to go. Since most of the ones you find in the freezer section tend to be pretty flavorless, whip up this recipe that will knock your veggie-burger-lovin' socks off.

Completely vegan and easier to make than you think, they're flavored with baked sweet potato, cumin, and fresh parsley. Just whip up the mixture, heat up the patties, and they're ready to serve to impress your vegetarian and meat-eating friends alike.

Sweet Potato, Chickpea, and Quinoa Veggie Burger

Sweet Potato, Chickpea, and Quinoa Veggie Burger

Ingredients

  1. 1 small sweet potato, baked
  2. 1/4 cup dry quinoa
  3. 1/4 cup dry barley
  4. 15-ounce can garbanzo beans, rinsed and drained
  5. 2 tablespoons parsley
  6. 1 teaspoon cayenne pepper (optional)
  7. 1 1/2 teaspoon cumin
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon pepper
  10. 2 tablespoons whole wheat flour
  11. 2 tablespoons olive oil
  12. 1 1/2 fresh red peppers

Directions

  1. Preheat oven 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 bean mixture with the quinoa and barley.
  6. Heat the remaining tablespoon of oil in a large pan on medium heat. Place heaping spoonfuls of the mixture onto the hot pan, and use the back of the spoon to pat them flat and form four-inch diameter patties. Brown both sides of each burger. Serve on a bun with one piece of the roasted pepper, sliced into thirds.

Nutritional information is for one patty served with a slice of roasted pepper.

Source: Calorie Count

Nutrition

Calories per serving
202

From Our Partners
Trader Joe's Riced Cauliflower Bowl
Slow-Cooker Fall Recipes
Low-Carb Instant Pot Recipes
Sweet Potato Cinnamon Rolls Recipe
Best Meal-Prep ideas
Low-Carb Vegan Protein Sources
Vegan Instant Pot Recipes
Keto Fat Bomb Ideas
Banana Split Kebabs Recipe
Healthy Pumpkin Spice Coffee
Smoothie For Skin From PureChange
Vegan Protein Bars on Amazon
From Our Partners
Latest Fitness
All the Latest From Ryan Reynolds