Ingredients
Units
Scale
- 1 large sweet potato, peeled and diced
- 8 oz baby portabella mushrooms
- 1 + 1/4 cup instant brown rice
- 1 cup gluten-free quick oats
- 1/2 cup black beans
- 1/4 cup fresh parsley
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cumin
- olive oil, (for roasting the sweet potatoes and mushrooms)
- guacamole, (recipe below)
- arugula
Guacamole
- 2 avocados
- 2 tsp lemon juice
- 1 tsp lime juice
- garlic salt, to taste
Instructions
- Peel and dice your sweet potato
- Wash your mushrooms
- Place them onto the baking tray with the sweet potatoes and drizzle generously with olive oil. Sprinkle with salt & pepper and broil at 485 degrees for 20 minutes
- While those are roasting, place all other ingredients EXCEPT for the oats in your food processor/blender and also make your guacamole
- Add the sweet potatoes and mushrooms when done and blend your ingredients until just combined
- **NOTE: I like to pulse blend the mixture so that it doesn’t become too mushy. You still want smaller chunks of ingredients
- Pour the mixute into a bowl and add the oats. Stir to combine then using your hands, for the mixture into 4 large patties
- Place the patties back onto the baking sheet and broil/grill at 485 degrees for an additional 20-25 minutes flipping once in the middle
- Serve with guacamole, red onion (if desired), ketchup (if desired), arugula, and french fries!
- Prep Time: 30 minutes
- Additional Time: 0 hours
- Cook Time: 25 minutes
- Category: Recipes
- Cuisine: American
Nutrition
- Serving Size: 4 patties