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Clean Eating Alice’s SWEET POTATO BURGERS WITH SMASHED AVOCADO AND ROCKET

Serves: 2

Cost Cutting

Ingredients:

1 large sweet potato, peeled (around 350-400g)

¼ lemon, juiced

1 tsp tahini

¼ tsp chilli flakes

¼ tsp smoked paprika

½ tsp garlic powder

¼ of a bunch fresh coriander, leaves finely chopped

1 tbsp spelt flour

½ avocado, peeled, halved and stoned

¼ lime, juiced

2 large handfuls of rocket

2 tbsp pomegranate seeds

25g vegetarian Parmesan-style cheese

method:

  • Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
  • Chop the potato into small chunks. Put into a medium saucepan, cover with cold water, bring to the boil, then reduce the heat to low and simmer for 20 minutes, until cooked through. Drain and leave to steam dry.
  • In a large bowl, mix together the lemon juice, tahini, chilli flakes, smoked paprika, garlic powder, chopped coriander and spelt flour with a pinch of salt and pepper. Add the potato and mash with a potato masher until fully combined.
  • Once the mixture is cool enough to handle, use your hands to create two burgers. Place on a lined tray and cook in the hot oven for 20 minutes.
  • Meanwhile, put the avocado flesh into a bowl. Add the lime juice, a little salt and pepper and a pinch of chilli flakes and mash until fully combined.
  • Serve the burgers with a large handful of rocket. Top with the smashed avocado, sprinkle over the pomegranate seeds and use a vegetable peeler to shave over the vegetarian Parmesan-style cheese.
Print Recipe
Veggie Subs 3for6

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