These Adobo Chickpea Sweet Potato Burgers are an inexpensive weeknight dinner made with ingredients you likely have in your kitchen right now – I know I did!
Every month you guys are going to start seeing a post on the 21st or 22nd as part of The Recipe ReDux. What’s The Recipe ReDux? It’s the first (and only) recipe challenged founded by registered dietitians that aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Each month there’s a new challenge, and this month’s challenge was right up my alley!
Spring Clean the Kitchen! Cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. Try not to go to the store to buy anything new.
This is perfect! Because, real talk for a minute? I love meal planning and prepping ahead, but sometimes I’d rather spend my weekend with family or need to spend it working. On those nights and weeks that I don’t have a plan and haven’t prepped anything, I rely on a well-stocked kitchen to still get balanced meals on the table. A few of the ways I do this are:
Stock my pantry with longer-lasting produce that I can use in a variety of ways, like sweet potatoes, onions, etc.
Keep canned beans in my pantry for protein that is ready to go.
Have a well-stocked freezer. I always have bags of frozen vegetables and frozen fruit and store leftovers in the freezer, too.
Collect a variety of spices! It’s amazing how a few easy ingredients (like chickpeas and sweet potatoes) can be transformed into totally different meals with the aid of different spices.
Always keep My Plate and all the food groups in mind when grocery shopping and stocking my kitchen.
I kept all of these tips in mind when I made this easy dinner of Adobo Chickpea Sweet Potato Burgers. I found a can of garbanzo beans in my pantry, and knew they’d make a great burger (especially because I had leftover buns in the freezer from a birthday party a few weeks ago). I added a steamed, mashed sweet potato for some added flavor, binding, and volume. I always keep ground flax seeds in my fridge for adding to smoothies and oatmeal, and they worked to further bind the veggie burgers.
Now, I knew that I for the husband to be more on board the chickpea sweet potato burger train, I needed to have a good punch of flavor. So, I added added a little salt and pepper, some smoked paprika for a smoky spice, and a little bit of the sauce from canned chipotle peppers in adobo sauce I had in my pantry — it wasn’t too spicy, but was a little warming! 😉
To finish out the meal, all I had to do was add some fresh grapes from my fridge and a bag of green beans from the freezer! Easy, delicious, full of fiber and lots of veggies, and I used what I had on hand.
Let me know what you think of these Adobo Chickpea Sweet Potato Burgers! What’s your favorite meal to make with food you have on hand?
Cook sweet potato in microwave for 5 minutes, or until soft and tender (be sure to use a fork to poke a few holes in it first, to prevent explosions! I also like to wrap the sweet potato in a damp paper towel to keep it moist.)
Drain and rinse a can of garbanzo bans. Pulse in a food processor or chopper a few times, until chopped but still textures.
Mash sweet potato into chopped beans. Stir in flax seeds, adobo sauce, and spices.
Form into 4 patties. (If you're making in advance, you can make the patties and refrigerate covered up to 24 hours.)
Heat a large nonstick skillet or griddle over medium-high heat. Lightly spray with nonstick spray.
Cook the patties 7-8 minutes on one side, flip, and cook another 7-8 minutes. This is in order to get it crispier - you can certainly cook less, but they may not be as crisp.