Sweet Potato Black Bean Patties

We have had a lot to celebrate this week! Most of our family was lucky enough to get together for a vacation for the week. Ann’s boyfriend, Dan, and his parents were able to join us as well, so our dinner tonight was a group effort. Our guests brought corn on the cob, which turned out perfectly sweet. It was my first corn on the cob of the season. Usually, it doesn’t quite feel like summer to me until I’ve had corn on the cob, but somehow I hadn’t gotten around to it until today!

Ann’s contribution to dinner was rainbow carrots, which came all the way with her from the CSA she is a part of. We roasted them in the oven with olive oil and salt and pepper. Simple, but delish. While they do not taste very different from regular carrots, but they made dinner look so much prettier than regular carrots!

To accommodate the various different diets present (pescetarian, vegan, omnivore…), I whipped up my favorite veggie burger recipe – sweet potato black bean patties. I love this recipe because it is so hard to mess up! And it proved to be a crowd pleaser this time too. Enjoy!



1 large sweet potato

15 oz can black beans

2/3 cup quinoa, dry

½ onion, diced

1 lime, juiced

3 cloves garlic, minced

1 tsp cumin

2 tsp chili powder

1 flax egg (1 Tbsp flaxseed + 3 Tbsp water)

2 Tbs wheat flour

pinch of salt and pepper

2 Tbsp olive oil, for cooking


  1. Wash sweet potato and pierce with a fork several times. Microwave for 3-5 minutes, or until soft. Another option is to roast the sweet potato in the oven for 40 minutes or until tender. Set aside to cool. Once cooled, cut in half and scrape out insides with a spoon.
  2. To prepare quinoa, rinse thoroughly in a strainer. Place in a pot on the stove with 1 1/3 cup water and bring mixture to a boil. Cover and simmer for 15 minutes, or until all the water is absorbed.
  3. To prepare a flax egg, mix the flaxseed and 3 Tbsp water and allow it to sit for 5 minutes in order to thicken.
  4. Drain and rinse black beans. In a bowl, mash them with the backside of the fork until they are mostly mashed. To the black bean mixture, add cooked quinoa, sweet potato, diced onion, lime juice, cumin, chili powder, flax egg, and flour. Add salt and pepper, to taste.
  5. Using a ½ cup measuring spoon, scoop out mixture and shape into patties. This recipe makes 6-8 burgers, depending on how generous you want to be. Let them sit for 15 minutes to come together more.
  6. Heat a skillet on medium heat with olive oil. Cook for 4-5 minutes on each side. Serve with your favorite burger toppings – I suggest avocado and pico de gallo!