Crispy on the outside, tender on the inside, these Easy Sweet Potato Black Bean Burgers are kid-friendly, mildly spiced and excellent served on buns with avocado. They also freeze well, so double the recipe!
Preheat oven to 400 degrees. Lightly spray a large pan with olive oil or use parchment paper. Cut sweet potatoes in half lengthwise and place facedown on the pan. Bake for about 30 minutes, until fork tender and cooked through. Remove from oven. Lower the oven to 375 degrees.
Cook the brown rice while the sweet potatoes are baking. I used my Instant Pot which takes about 30 minutes (including the time it takes for the pressure to build). Even better, make the rice the night before or when prepping for the week!
When the sweet potatoes are cool enough to handle, peel off the skin and add the flesh to a large bowl. Mash with a potato masher, add the black beans and slight mash into the sweet potatoes, leaving some beans whole.
Next, add the brown rice, bread crumbs, diced red onion, cumin, smoked paprika and salt. Stir well. Taste, add more salt if desired.
Prepare a baking sheet for the burgers by either lightly spraying with oil or using parchment paper or a silicone mat.
Fill a 1/2 cup measuring cup, then form into a burger shape, about 1 inch thick. You can make them thinner or thicker as you prefer. Place burgers on a prepared baking sheet (or two). Bake for 15 minutes, flip and bake for 15 minutes more. Remove from oven.
Serve on buns (gluten free or whole grain) with avocado, ketchup, mustard, lettuce, tomatoes and red onion. Or go bunless and wrap it in romaine.