Make the carnivores at this weekend’s Forth of July barbecue jealous with these scrumptious black bean sweet potato sliders. With a touch of cumin and paprika these vegan, gluten free sliders are healthy and delicious.

Makes 12 sliders

 

INGREDIENTS

• 2 cups mashed sweet potato (2 large sweet potatoes should yield 2 cups)
• Olive oil
• 1 cup cooked black beans, rinsed and drain well
• 1 – 1 ½ cups cooked brown rice
• ½ cup ground (or finely chopped) walnuts
• ½ cup finely diced green onion
• 2 ½ tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/4 c cooked corn (optional)
• ¼ tsp chipotle powder (optional)
• 1 Tbsp brown sugar (optional)

FOR SERVING

• Sliced avocado
• Sprouts, lettuce
• Sliced onion
• Tomato

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake until tender to the touch – about 30 minutes – set aside. Reduce oven heat to 375 degrees.
3. While potatoes are baking, cook rice.
4. In a mixing bowl, mash half of the black beans. Add sweet potato and mash lightly. Add 1 cup rice, remaining beans, green onion, nuts and spices. Mix to combine. Taste and adjust seasonings as desired. Add more rice or nuts if the mixture feels too wet. It should be moist but moldable.
5. Measure out in ¼ cup scoops the black bean and sweet potato mixture. Form into patties and place on a greased baking sheet.
6. Bake burgers for a total 30-45 minutes, flipping after 20 minutes to ensure even cooking. The longer you bake them the firmer they will get.
7. Serve on slider buns (gluten free) or on a salad with sliced avocado, red onion, greens, and ketchup, barbecue sauce or salsa.

ENJOY!