Clean Eating Alice’s SWEET POTATO BURGERS WITH SMASHED AVOCADO AND ROCKET
Serves: 2
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.
