Vegan Sweet Potato and Black Bean Burger

Summary

Feeling the hunger pangs and craving something healthy yet delicious? Dive right into our Vegan Sweet Potato and Black Bean Burger Soup! It’s not just a mouthful to say, but also a delightful dish that will warm your heart and stomach. Perfect for those cold nights or when you’re in need of some nutritious comfort food. Follow along, and let’s create magic in the kitchen!

Ingredients

• Sweet potatoes – 2 large (about 2 cups) or approximately 500g
• Black beans – 1 can (15 oz) or around 425g (drained and rinsed)
• Vegetable broth – 2 cups or 470ml
• Olive oil – 2 tablespoons or 30ml
• Onion – 1 medium (chopped)
• Garlic – 3 cloves (minced)
• Cumin – 1 teaspoon or about 5g
• Paprika – 1/2 teaspoon or 2.5g
• Salt – to taste
• Pepper – to taste
• Chopped cilantro – for garnish

Preparation & Cooking Time: Approximately 45 minutes.

Serves: 4

Nutritional Facts (per serving)

• Calories – 280
• Protein – 9g
• Carbohydrates – 53g
• Dietary Fiber – 10g
• Sugars – 7g
• Fat – 4g
• Saturated Fat – 0.5g
• Sodium – 650mg

Instructions

1. Start by preheating your oven to 375°F (190°C). While it’s warming up, wash and peel your sweet potatoes.
2. Cut the sweet potatoes into small chunks. Spread them evenly on a baking sheet, and roast for about 25 minutes or until they become tender.
3. As the sweet potatoes are roasting, grab a large pot. Pour the olive oil and set it on medium heat.
4. Toss in the chopped onion. Sauté for about 4-5 minutes, or until the onions turn translucent.
5. Add the minced garlic, cumin, and paprika to the pot. Stir them in and let it cook for another 2 minutes.
6. By now, your sweet potatoes should be ready. Add them to the pot.
7. Pour in the vegetable broth, and bring the mixture to a boil.
8. As it begins to boil, add the black beans.
9. Season with salt and pepper according to your preference.
10. Reduce the heat, and let the soup simmer for about 10-12 minutes. This helps in mingling all the flavors beautifully.
11. After simmering, turn off the heat. Using an immersion blender or a regular blender, blend the soup until you get a smooth consistency.
12. Pour the soup into bowls, garnish with chopped cilantro, and voila! Your Vegan Sweet Potato and Black Bean Burger Soup is ready to be devoured.

Tips

1. For a slightly smoky flavor, you can use smoked paprika instead of regular paprika.
2. If you like your soup with a little kick, consider adding a dash of chili flakes or a bit of hot sauce.
3. If you don’t have an immersion blender, no worries! A regular blender will do. Just ensure you let the soup cool down a bit before blending to avoid accidents.
4. Storing leftovers? Make sure to cool the soup completely before refrigerating. It stays good for up to 3 days.

Serving Suggestions

• Toasted whole grain bread on the side makes for a filling meal.
• Consider adding a dollop of vegan yogurt or vegan sour cream on top for a creamy twist.
• Serve with a fresh salad on the side to keep the meal light yet satisfying.
• For those who like a little crunch, crushed tortilla chips sprinkled on top can be an excellent choice.

There you have it! An exquisite Vegan Sweet Potato and Black Bean Burger Soup that promises warmth, comfort, and a burst of flavors. At AH7, we’re always rooting for your health and taste buds. Give this recipe a shot and feel the blend of nutrition and taste in every spoonful. Until next time, happy cooking and healthier eating!

Vegan Sweet Potato and Black Bean Burger

Feeling the hunger pangs and craving something healthy yet delicious? Dive right into our **Vegan Sweet Potato and Black Bean Burger Soup**! It’s not just a mouthful to say, but also a delightful dish that will warm your heart and stomach. Perfect for those cold nights or when you’re in need of some nutritious comfort food. Follow along, and let’s create magic in the kitchen!

5 from 1 vote

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Preparation and Cooking Time: 45 minutes minutes

Nutritions

Nutrition Facts

Vegan Sweet Potato and Black Bean Burger

Amount per Serving

Calories

280

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

0.5

g

3

%

Sodium

 

650

mg

28

%

Carbohydrates

 

53

g

18

%

Fiber

 

10

g

42

%

Sugar

 

7

g

8

%

Protein

 

9

g

18

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Sweet potatoes – 2 large about 2 cups or approximately 500g
• Black beans – 1 can 15 oz or around 425g (drained and rinsed)
• Vegetable broth – 2 cups or 470ml
• Olive oil – 2 tablespoons or 30ml
• Onion – 1 medium chopped
• Garlic – 3 cloves minced
• Cumin – 1 teaspoon or about 5g
• Paprika – 1/2 teaspoon or 2.5g
• Salt – to taste
• Pepper – to taste
• Chopped cilantro – for garnish

Instructions

• Start by preheating your oven to 375°F (190°C). While it’s warming up, wash and peel your sweet potatoes.
• Cut the sweet potatoes into small chunks. Spread them evenly on a baking sheet, and roast for about 25 minutes or until they become tender.
• As the sweet potatoes are roasting, grab a large pot. Pour the olive oil and set it on medium heat.
• Toss in the chopped onion. Sauté for about 4-5 minutes, or until the onions turn translucent.
• Add the minced garlic, cumin, and paprika to the pot. Stir them in and let it cook for another 2 minutes.
• By now, your sweet potatoes should be ready. Add them to the pot.
• Pour in the vegetable broth, and bring the mixture to a boil.
• As it begins to boil, add the black beans.
• Season with salt and pepper according to your preference.
• Reduce the heat, and let the soup simmer for about 10-12 minutes. This helps in mingling all the flavors beautifully.
• After simmering, turn off the heat. Using an immersion blender or a regular blender, blend the soup until you get a smooth consistency.
• Pour the soup into bowls, garnish with chopped cilantro, and voila! Your Vegan Sweet Potato and Black Bean Burger Soup is ready to be devour

Notes

Tips

1. For a slightly smoky flavor, you can use smoked paprika instead of regular paprika.

2. If you like your soup with a little kick, consider adding a dash of chili flakes or a bit of hot sauce.

3. If you don’t have an immersion blender, no worries! A regular blender will do. Just ensure you let the soup cool down a bit before blending to avoid accidents.

4. Storing leftovers? Make sure to cool the soup completely before refrigerating. It stays good for up to 3 days.

 

Serving Suggestions

* Toasted whole grain bread on the side makes for a filling meal.

* Consider adding a dollop of vegan yogurt or vegan sour cream on top for a creamy twist.

* Serve with a fresh salad on the side to keep the meal light yet satisfying.

* For those who like a little crunch, crushed tortilla chips sprinkled on top can be an excellent choice.