balakara (strengthening)
Sweet Potato
Chickpea Burger
Stacked with healthy carbs, protein, and fats, this is the burger of your dreams and definitely the one that will convert your meat-eating friends to that #eatfeelfreshlife. Best of all, the magic sauce rivals any fast food restaurant, without any acidic eggs or even processed vegan mayo. Instead, we keep it real with our BFFs: plants.
SERVES 4
1 tbsp ground flaxseed
3 tbsp water
1 large baked sweet potato, skin removed
11⁄2 cups rolled oats
1 tsp turmeric
1 tsp ground cumin
1⁄8 tsp freshly ground black pepper
2–3 garlic cloves (reduce or omit for Pitta)
1⁄2 tsp cayenne (omit for Pitta)
juice of 1⁄2 lemon
1 tsp apple cider vinegar
4 gluten-free seeded buns, to serve
Magic Sauce, to serve
toppings: sliced avocado, baby arugula, cilantro leaves, sliced cherry tomatoes
1 Preheat the oven to 400°F and line a baking sheet with parchment paper. Make a flax egg by mixing the ground flaxseed and water. Let sit for 15 minutes.
2 In a food processor, combine the flax egg and all remaining burger ingredients (except buns and magic sauce). Pulse until well combined.
3 Form the mixture into 4 balls and place them on the prepared baking sheet. Use a spatula to flatten the balls into patties. Place the baking sheet in the oven and bake for 25 minutes, flipping the patties once halfway through baking.
4 Serve burgers on toasted buns, topped with magic sauce, avocado, arugula, cilantro, and sliced cherry tomatoes. Enjoy your Insta-worthy burger!
magic sauce
MAKES 1 CUP
3⁄4 cup raw cashews, soaked and drained
1⁄2 cup water
1 tbsp apple cider vinegar
1 tbsp tomato paste (option to omit for Pitta)
1 tbsp monk fruit maple syrup or pure maple syrup
3 tsp stone-ground mustard
1 tsp turmeric
1⁄2 tsp sea salt
4 tsp pickle relish
In a food processor or blender, combine all ingredients except relish. Process until smooth, then fold in the relish. Adjust the seasoning to taste and transfer to an airtight container. Store in the fridge for up to 1 week.
Sweet Potato Chickpea Burger