Yams are cooked until tender and mixed with chickpeas and crunchy pumpkin seeds for a veggie pattie, which highlights the sweetly spiced flavors of Autumn. If served without a bun, this burger is ideal for those who suffer from common food allergies; this recipe contains no soy, no wheat and no animal products. This recipe comes to us from Jen Brody of Domestic Divas. http://www.domesticdivasblog.com/
Step 1: Preheat an oven to 375 degrees.
Step 2: Poke several holes in the yam using a fork. Place the yam in a paper towel and microwave on high for 5 minutes. Flip the yam and microwave 5 minutes more, or until tender. Slip off the yam’s skin.
Step 3: Place 1 of the tablespoons of grapeseed oil in a sauté pan over medium heat. Add the onion and cook for 2-3 minutes, or until it begins to soften. Add the carrot and bell pepper to the pan and cook 3-5 minutes more, or until the veggies are just tender.
Step 4: Transfer the sautéed veggies to a food processor and pulse to chop. Add the spinach and pulse a few more times until combined. Transfer the veggies to a large mixing bowl.
Read more: http://www.foxnews.com/recipe/chickpea-quinoa-burgers/print/#ixzz2XA21C1yn
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|Serving Size: 1 Serving (1159g)|
|Recipe Makes: Servings|
|Calories from Fat: 563 (30%)|
|Amt Per Serving||% DV|
|Total Fat 62.6g||83 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 17.8g|
|Polyunsanturated Fat 32.3g|
|Cholesterol 0mg||0 %|
|Sodium 1805.9mg||62 %|
|Potassium 3403mg||90 %|
|Total Carbohydrate 285.9g||84 %|
|Dietary Fiber 51.1g||205 %|
|Sugars, other 234.8g|
|Protein 68.2g||97 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1906
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