Looking for a fresh, plant-based meal prep recipe? These Uproot Kitchen veggie burgers featuring sweet potato and quinoa stay fresh in the freezer for up to 3 months. Prep on a Sunday and have impromptu veggie burger dinners whenever you want for weeks to come! Plus, with a minimal amount of ingredients, they’re budget friendly too!
- Poke sweet potato with a fork to allow steam to escape, and microwave it for 4-6 minutes until easily pierced with a fork. Remove the skin and measure out 1 cup mashed sweet potato.
- Rinse dry quinoa and combine it with 2 cups of water and ½ teaspoon salt in a pot. Bring it to a boil, and then cover the pot and reduce it to a low simmer for 20 minutes. Turn off the heat and cover the pot, allowing the quinoa to cook for a few more minutes. Fluff with a fork and allow it to cool. Measure out 2 and ½ cups of cooked quinoa to use for this recipe.
- Preheat the oven to 350. Line a baking sheet with parchment paper or oil it generously.
- Mince yellow onion and measure out 1 cup. Add it to a pan with a dash of olive oil and the spices listed. Sauté 3-5 minutes on medium heat until translucent and fragrant.
- n a bowl, combine mashed sweet potato, cooked quinoa, sautéed onion, eggs, and sunflower seeds. Combine the ingredients well.
- Using a ⅓ cup measure to guide shaping your veggie burgers, portion out burgers and flatten them slightly on the baking sheet. You should get around 9 veggie burgers of ⅓ of a cup size.
- Bake veggie burgers for 20 minutes on one side. Flip them carefully, using a flexible spatula to get under them, and bake them for 10 additional minutes on the other side.
Pro Tip: Burgers will not hold together as well if cooked in a pan. Baking is the preferred method of cooking. To freeze extras, veggie burgers can be wrapped individually in plastic wrap after cooling and frozen in an airtight bag in the freezer. They will stay good for up to 3 months.