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.
Adobo Chickpea Sweet Potato Burgers
- 1 can chickpeas/ garbanzo beans
- 1 small sweet potato
- 2 tablespoons ground flax seed
- 1 tsp sauce from a can of chipotle peppers in adobo sauce
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 4 whole grain or gluten free buns
- Burger toppings lettuce, tomato, onion, guacamole, cheese, etc.
- 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.
- Assemble burgers and enjoy!