Sweet Potato Black Bean Burger

Servings 2
Prep Time 25
Total Time 70

Boost your protein and whole grain intake with this supremely satisfying sandwich.



  • 4 slices Wholesome Harvest® Multi-Grain Bread with Lupin Flour, toasted
  • 2 tbsp. olive oil, divided
  • ¼ cup quinoa
  • 1 sweet potato, spiralized
  • Salt and pepper, to taste
  • ¼ cup brown rice
  • ¾ cup yellow onion, finely chopped
  • 1 tbsp. garlic, minced
  • 1 can black beans, drained
  • ½ can chickpeas
  • 1 tsp. paprika
  • ½ tsp. cumin
  • ⅛ tsp. cayenne
  • 1½ cups spinach
  • Sriracha, to taste
  • 1 avocado, sliced


  1. Preheat oven to 375ºF. Add 1 tablespoon of oil to a small saucepan over medium heat. Once warm, add quinoa and cook until lightly toasted (approximately 2 minutes). Add 1 cup of water to the pan, and turn heat to high. Bring to a boil, then reduce heat to low. Cover and simmer for approximately 13 minutes.
  2. Place spiralized sweet potato on a lined baking sheet. Sprinkle with desired amount of salt and pepper, and roast in the oven for approximately 6 minutes. Remove and set aside.
  3. In a small pot over high heat, bring 1 cup of water to a boil. Add rice, and reduce heat to medium. Cook, stirring intermittently for approximately 15 minutes. Once tender, remove from heat and set aside.
  4. Heat 1 tablespoon of oil in a skillet over medium heat. Add onion and garlic, and cook until the onion becomes translucent (approximately 3 minutes).
  5. In a large mixing bowl, combine black beans and chickpeas and mash with a fork. Add cooked quinoa, rice and onion-garlic mixture, and stir until well-combined. Stir in paprika, cumin and cayenne until thoroughly incorporated.
  6. Form mixture into two patties, place on a baking sheet and bake for 20 minutes. Remove from oven, flip and bake until brown and crispy (approximately 20 more minutes).
  7. Divide spinach among two slices of toast. Top each with one burger patty, Sriracha, avocado slices and cooked sweet potato. Top each with 1 slice of toast and enjoy!