Vegan Black Bean and Sweet Potato Burgers

sweet potato black bean burger

The ultimate vegan veggie burger!



24 tablespoons vegetable broth or if you prefer 2 tablespoons olive oil

1 large onion, red, yellow or white, diced

1 stick celery, small dice

4 cloves garlic, minced

1/2 red pepper, small diced

1 teaspoon Herbes de Provence

2 teaspoons ground cumin

1/4 teaspoon Harissa Spice

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup corn, fresh or frozen

1 cup chopped baby kale or spinach

1, 15oz can of black beans, drained and rinsed

2 medium COOKED sweet potatoes – no skin, flesh only

1 1/2 teaspoon balsamic vinegar

1 tablespoon Dijon mustard

Juice and zest of a lime

1 cup oat flour


  1. In a large pan saute the onion, celery, garlic and red pepper either using the vegetable broth for oil free or using a couple of tablespoons of olive oil, until tender.
  2. Sprinkle over the Herbes de Provence, ground cumin, Harissa Spice, salt and pepper.
  3. Add the corn and chopped greens, cook for a minute more stirring well.
  4. Remove the mixture to a large bowl, Add the drained rinsed beans, COOKED sweet potatoes, balsamic vinegar, Dijon mustard, juice and zest of a lime and the oat flour. Combine well.
  5. Shape into patties, it will yield 8 – 10. Place them on a baking sheet lined with parchment paper.
  6. Cover and place in the fridge for at least 2 hours, they can be left overnight.
  7. Heat the oven to 375F if baking. Bake for 15 minutes, then flip the burgers over and bake for a further 15 minutes. Alternatively they can be grilled or fried on the stove top coated in a little oil.
  8. Serve on a wholewheat burger ban with your favorite fixings:)