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Chipotle Quinoa Sweet Potato Burgers with Crunchy Guacamole

Chipotle Quinoa Sweet Potato Burgers with Crunchy Guacamole


For burger:

  • 1/3 cup quinoa
  • 2/3 cup filtered water
  • 1 medium sweet potato, peeled and diced
  • 1/2 cup canned white beans, rinsed and drained
  • 1 - 2 tablespoons tahini (optional)
  • 1/4 teaspoon sea salt
  • 1/4- 1/2 teaspoon chipotle powder
  • 1/4 teaspoon garlic powder (or 2 cloves garlic, minced)
  • 1 teaspoon olive oil
  • 1/2 cup panko
  • 3 sprouted grain hamburger buns

For crunchy guacamole:

  • 2 avocados, peeled and pitted
  • 1/4 teaspoon sea salt
  • 2 tablespoons salsa or pico de gallo
  • 2 tablespoons raw pepitas (shelled pumpkin seeds)


  1. In small pot, combine quinoa and water over high heat. Bring to a boil, then reduce to a simmer and cover. Let quinoa cook for 10 to 15 minutes until all water is absorbed. Remove from heat and let rest for at least 5 minutes.
  2. While quinoa cooks, cook sweet potato in a pot of boiling water for about 10 minutes until soft and mashable. When potatoes are finished cooking, combine with white beans in a mixing bowl and smash with a potato masher until well mashed but still retaining a little texture from beans. Add tahini (if using), salt, and spices. Mix well, then add quinoa and fold in with a spatula.
  3. Heat a medium-sized pan on the stove to medium heat and drizzle with olive oil. Form quinoa-sweet potato mixture into three patties, coat with panko, and cook 4 to 5 minutes on each side until a nice crispy golden brown outer shell is reached.
  4. While burgers cook, make guacamole by mashing all ingredients together.
  5. To assemble, place burger patty on bottom half of bun and top with guacamole and bun top.


  • Recipe provided by Jessica Smith of MadetoCreate

Nutrition Information

Per serving: 474 kcal cal., 21 g fat (3 g sat. fat), 61 g carb., 14 g fiber, 14 g pro., 41 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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