Vegan Sweet Potato Burger with Chickpeas & Spinach
Prep time
Cook time
Total time
Swap out the beef for one of the healthiest foods on earth - sweet potatoes.
Recipe type: Main
Cuisine: Southwestern
Serves: 4
  • 1½ pounds sweet potatoes
  • 1 cup drained, rinsed cooked chickpeas
  • 2 tablespoons Vegan Worcestershire sauce
  • 4 tablespoons aquafaba liquid (liquid from the cooked chickpeas)
  • 2 garlic cloves, minced
  • 2 cups spinach (lightly blanched or sautéed - water squeezed out)
  • 2 tablespoons chopped scallions, white part
  • 1 teaspoon paprika (sweet or smoked)
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • Fresh ground black pepper
  • Light sprinkle of red pepper flakes (optional)
  • 1½ cups of garbanzo bean flour (aka chickpea flour)
  • ½ cup Panko bread crumbs (or more if needed)
  • 1 teaspoon of extra-virgin olive oil to keep from sticking to saute pan or non-stick saute pan
  1. Pre-heat oven to 450 degrees f. Wash an scrub sweet potatoes, poke a few holes in the skin and place on a baking sheet
  2. Cook until soft about 45-55 minutes. Skin sweet potatoes when cooled, and place into the food processor.
  3. Add all the other ingredients to the food processor except for the garbanzo bean flour and bread crumbs and process until smooth.
  4. Remove the mixture to a large bowl and mix in the garbanzo bean flour.
  5. Add the gluten-free panko breadcrumbs and combine. Adding more breadcrumbs if still too sticky. Form into 4-6 patties.
  6. Spray a large non-stick saute pan with a little oil and heat over medium-high heat. Add the patties and cook until brown, turning, about 3-4 minutes on each side.
  7. Remove and keep warm.
  8. To serve, place buns on a sheet tray and place in the oven. Toast until golden brown, about 3-5 minutes.
  9. On the bottom of the bun place sweet potato patty. Top with mashed avocado, spinach leaves and lettuce. Spread the horseradish sauce on the top bun and place on top of the burger.
Recipe by Ordinary Vegan at