Sweet Potato, Chickpea and Quinoa Veggie Burger

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Hi All! It’s hump day – that means we are one more day closer to Friday, hooray! It’s been a little bit of a rough start to getting into the groove of my week after having so much fun this weekend, so that meant partaking in a soul-satisfying cooking dance party last night. I whipped up a batch of these amazing vegan Sweet Potato, Chickpea and Quinoa Veggie Burgers while jamming out to Herbie Hancock’s Head Hunter album (sometimes all you need is a little Herbie and a good burger to turn your frown upside down). Veggie burgers always get me thinking happy and warm summer BBQ thoughts – something I was in desperate need of yesterday (the snow is getting to me). These burgers are SUPER easy, tasty, and versatile – you can freeze uncooked patties to grill at a later date, or you can throw some leftovers on your lunch salad, or just eat ’em with all the fixings while they’re hot. The recipe was inspired by my nephew, who is going to be a year old in 13 days – I wanted to whip up some homemade veggie burgers for my favorite little guy that are wholesome, filling and damn good/read: better than Dr. Praeger’s (bc obv my sister would not feed her son anything less than amazingly delicious and nutritious food)! The best part? If there is an ingredient that you are less than thrilled about, you can make any number of swaps based on what you love or what’s in your pantry: black beans for garbanzos, barley for quinoa – whatever you’re feelin’. Also, you can easily make these gluten free by swapping the whole wheat flour for your favorite gluten-free flour. Feel free to get creative with your combinations, because at B & B, that is what cooking is all about. πŸ˜€

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Everything you need for Sweet Potato, Chickpea and Quinoa Veggie Burger. You probably already have it in your pantry: sweet potato, quinoa, chickpeas, whole wheat flour, spices (I thought I was going to add a mixture of barley and quinoa but that just seemed like too many pots to wash).

Sweet Potato, Chickpea and Quinoa Veggie Burger


  • 1 medium sweet potato
  • 1/2 cup dry quinoa
  • 2/3 cup veggie broth (or water)
  • 15-oz can of chickpeas, rinsed and drained
  • 2 tablespoons parsley
  • 1 teaspoon cayenne (that’s L-level spice, bring it down a couple notches if you don’t love heat)
  • 1 1/2 teaspoons cumin
  • 2 tablespoons whole wheat flour
  • 2 tablespoons olive oil
  • Salt and pepper to taste, if desired (I didn’t add any and they were great!)


Step One: Preheat the oven to 400Β°F. Bake the sweet potato for ~60 minutes, or until soft. Meanwhile, cook your quinoa. Bring the veggie broth to a boil in a small saucepan, add the quinoa and allow to simmer for about 20 minutes. Transfer to a medium bowl to cool when it’s finished cooking.
Step Two: While the quinoa is simmering and the sweet potato is baking away, transfer your “dry” ingredients into a food processor. Add the chickpeas, parsley, cayenne, cumin, flour and 1 tablespoon of the olive oil to the food processor. Once your sweet potato is cooked and cooled, add it as well.
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The “dry” ingredients in the food processor. Might as well multi-task while you wait for the sweet potato to bake πŸ™‚

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I kind of cheated and threw my still-pretty-hot sweet potato right into the food processor. It was fine (dude, I was hungry).

Step Three: Blend the mixture until smooth. Taste with a spoon to adjust any spices (here is where I deemed it did not need any salt or pepper). Combine with the cooled quinoa and mix well.
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The blended veggie burger mixture. I left a few chunks in there for some texture, you can blend as much or as little as you’d like!

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Combine the sweet potato and chickpea mixture with the quinoa that’s already in a medium bowl.

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The resulting mixture should be firm enough to be formed into patties, but smooth enough to easily scoop out and fry (I didn’t have to adjust anything, so you should be fine).

Step Four: Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Place heaping spoonfuls of the patty mixture onto the hot pan, and smush down with the other side of the spoon, until they are mostly flat and somewhat resemble a burger. Brown both sides of the burger.
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Even if you’re the flip master, they might fall apart a little bit. That’s okay though because the chef gets to eat all of those little pieces that fall off. πŸ˜‰

Step Five: Enjoy! Serve on a bun with all the fixings, or eat plain. YUM!

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photo 4 (3)YUMM!! These were really friggin’ good!! I actually brought one of the leftover burgers to top off my salad or eat plain as a snack, because the cumin and cayenne lend a great flavor and a serious kick that makes them fantastic on their own. So tasty! This recipe made about 8, but it really depends on how big your sweet potato is and how big you make the patties. I froze about a third of the mix in my best attempt at patty shapes to see how they hold up in the toaster oven as leftovers. Pretty pumped. These are sure to be a crowd pleaser, and I can’t wait to make these outside on the actual grill while wearing shorts!!! It’s actually 40Β°F / 4Β°C here today, the warmest weather Boston has seen since the middle of January (hence why I’m wearing a sleeveless top under my cardi and flats instead of boots – BRING ON THE WARMTH!). I will continue to dress optimistically and freeze my rear off until it’s actually warm enough to wear these things – the beginning of March will commence my sweater protest until next year. You can take the girl out of Western New York, but when temps get above freezing outside in March that means it’s basically summer. πŸ˜€ πŸ˜€ πŸ˜€

I hope you guys all have a great Hump Day!! Woo wooo!



xoxoxo ❀

21 thoughts on “Sweet Potato, Chickpea and Quinoa Veggie Burger

  1. haha it warmed up here too (above freezing woo) and i’m also wearing a tank top under my sweater, and converse instead of uggs (which was a bad idea b/c of soupy it is out) but bring on the warmer temps!


  2. WOW! maybe you should have more hump days if this kinda burger is the result πŸ˜‰ looks incredible I shall be making these at the weekend with all and maybe a little more cayenne pepper YUMSVILLE!


    • Yeah! The cayenne is good, but make sure it’s well mixed otherwise you’ll get one really spicy burger and one that’s kinda meh (I miiiiight be speaking from personal experience πŸ˜‰ ) but overall – super delicious, easy and simple! YUMMMM. Enjoy! πŸ˜€

      Liked by 1 person

  3. These look great! Definitely going to try this. Reminds me too of the epicuruous bulgur wheat veggie burger recipe that’s really good and on my list to make again.


  4. Pingback: Love Our Mother: Happy Earth Day! | Bubbles and booyah

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