Protein-Packed Veggie Burger

Sweet potatoes, kidney beans, quinoa, spinach, carrots and spices combine to make a deliciously satisfying burger you can sit down and eat with a fork and knife. No bun or sides required….there’s so many nutrients jammed into these patties you won’t need anything else!



Serves: 4          Prep Time: 40          Ready In: 70 minutes


  • 1/4 cup quinoa (I used red, but white would be fine)
  • 1 sweet potato
  • 1/2T Coconut or Olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 cup spinach
  • 1/4 cup grated carrot
  • 1/2 tsp chili powder
  • 1/2 cup kidney beans
  • 1 tsp maple syrup
  • 2 tbsp Epicure Burger Seasoning
  • 1/4 cup  chickpea flour or panko crumbs


  1. Preheat oven to 350 and bake sweet potato
  2. Bring 1/2 cup of water to a boil, add quinoa, cover, reduce heat and let cook for 10-15 minutes until water is absorbed
  3. Meanwhile, heat oil in a large skillet. Add onion, garlic and chilli powder and saute for 3-5 minutes. Next, add spinach and carrots until spinach wilts.
  4. Once the sweet potato is cooked, peel and cube and transfer to a large bowl.
  5. Rinse and drain kidney beans, and mash with sweet potatoes, along with maple syrup and seasoning
  6. Transfer sauteed veggies, and quinoa, and stir until well combined.
  7. Line a baking sheet with parchment paper and form patties, approximately 1/2 cup each in size. Coat in panko crumbs or chickpea flower.
  8. Bake 20-25 minutes, flipping half-way.
  9. Top with crumbled goat cheese, avocado slices and tomatoes

About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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