1medsweet potato*baked & cut into cubes, about 1 cup
1lgbunch broccoli heads*about 2 1/2 cups small florets
3cupsshredded Kale*1/2 bunch
2tbspavocado oil + extra for frying
1/2bunch green onions *diced, 1cup
1lgcarrot *shredded about 1 1/2 cups
2cupscooked black beansabout 1 1/2 cans
1 1/2tbspchili powder
Pierce sweet potato with a fork, place on foil lined cookie sheet and bake in a 400℉ oven for approximately 40 mins or until tender. Set aside and let cool.
Prepare quinoa with vegetable broth according to instructions on package. Set aside to cool.
In a larger frying pan sauté shredded kale and broccoli florets in 2 tbsp avocado oil for 3 to 4mins. Set aside.
In a food processor process almonds into large pieces (about 6-7 blade rotations). Add to a large mixing bowl. Process broccoli and kale mixture with the same blade into small pieces. Add to mixing bowl. Process beans in similar fashion to nuts (6-7 blade rotations) and add to mixing bowl.
Add all other remaining ingredients (quinoa, sweet potato, diced green onions, shredded carrot, chickpea flour and spices) to mixing bowl. Using clean hands mix until ingredients are thoroughly incorporated.
With a 1/3 cup measuring cup measure vegetable mixture and form into patties. Heat a large frying pan over med/high heat. Add enough avocado oil to coat bottom of pan. Working in batches of 3 to 4 burgers fry for approximately 3 mins per side or until golden brown.
Serve warm. Remaining burgers freeze beautifully in large ziplock freezer bag with pieces of parchment in-between burger.
To prepare from frozen state microwave on high for 2-3 mins on a microwave safe plate.
*Please use as many organic ingredients as possible.*