Tuesday, June 30, 2015

Sweet Potato and White Bean Patties with Avocado Chipotle Crema


As you all know, it's one of my goals in life to get everyone to enjoy vegetables. You know it's a successful dinner when your meat-loving husband goes back for seconds and there isn't an ounce of meat. However, this meal is still super packed with protein, fiber and flavor! The chipotle crema on top just takes it to another level. This would be a wonderful to-go lunch to take to work as well. Enjoy!


1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. Microwave each sweet potato for 8 minutes. Allow to cool slightly, then cut in half and scoop the flesh into a large mixing bowl.


3. Add the beans, onion, garlic, tahini, cumin, chili powder, salt, egg and breadcrumbs and mix with your (clean!) hands until well incorporated (squish the beans a bit as you go).


4. Heat olive oil in a non-stick skillet over medium heat. Cook patties for 2 minutes per side, then transfer to the baking sheet. Place in the oven and cook for 8 minutes longer.


5. Meanwhile, combine the crema ingredients in a food processor or blender. Transfer to a serving bowl.


6. Squeeze fresh lemon juice over the patties. Top each with a dollop of crema and serve.


Sweet Potato and White Bean Patties with Avocado Chipotle Crema
Serves 6

All you need:
2 sweet potatoes
2 (15 oz.) cans cannellini beans, drained and rinsed
1 small yellow onion, diced
2 garlic cloves, minced
2 tablespoons tahini
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 egg, lightly beaten
1/4 cup plain breadcrumbs
2 tablespoons olive oil
Juice of 1 lemon

Crema
1 (5 oz.) plain Greek yogurt
Juice of 1 lemon
1 ripe avocado, peeled and pitted
1 garlic clove, minced
2 canned chipotle peppers in adobo
Salt, to taste

All you do:
1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. Microwave each sweet potato for 8 minutes. Allow to cool slightly, then cut in half and scoop the flesh into a large mixing bowl.
3. Add the beans, onion, garlic, tahini, cumin, chili powder, salt, egg and breadcrumbs and mix with your (clean!) hands until well incorporated (squish the beans a bit as you go).
4. Heat olive oil in a non-stick skillet over medium heat. Cook patties for 2 minutes per side, then transfer to the baking sheet. Place in the oven and cook for 8 minutes longer.
5. Meanwhile, combine the crema ingredients in a food processor or blender. Transfer to a serving bowl.
6. Squeeze fresh lemon juice over the patties. Top each with a dollop of crema and serve.


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