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my vegan sweet-potato avocado burger


By: Candice Kumai

Ditch the premade frozen veggie burgers—this “clean and satisfying” plant-based recipe is “decadent, filling and full of vitamins,” says the wellness expert and chef.

Candice Kumai’s Sweet-Potato Veggie Burger with Avocado 

2 lbs. sweet potatoes, cut into 1-in. cubes
1 tbsp. garlic powder
½ tsp. kosher salt
¼ cup olive oil, divided
1 cup raw walnuts
2 cups uncooked organic rolled oats
¼ cup reduced-sodium soy sauce
3 tbsp. plus 2 tsp. Vegan Worcestershire sauce, divided
¼ cup chopped yellow onion
1 cup rinsed and drained chickpeas
8 whole-wheat hamburger buns, toasted
2 ripe avocados, thinly sliced
¼ red onion, thinly sliced
8 kale leaves, torn
Dijon mustard
Vegan mayonnaise


1. Preheat oven to 375°. Toss sweet-potato cubes with garlic powder, salt and 2 tablespoons oil on a rimmed baking sheet. Roast in preheated oven until tender, about 40 minutes. Cool slightly, about 15 minutes.

2. Process walnuts in a food processor until finely ground to a powder, about 1 minute. Transfer to a large bowl. Add oats; set aside.

3. Pulse cooled sweet potatoes, soy sauce and 1 tablespoon Worcestershire sauce in food processor until combined, about 8 times. Add yellow onion and chickpeas, and pulse just until fully combined and mixture is the consistency of mashed potatoes, 4 to 5 times, stopping to scrape down sides of bowl as necessary. (Do not overmix.) Fold sweet-potato mixture into walnut mixture; shape into 8 patties.

4. Preheat the grill to medium (350° to 450°). Brush grill with remaining 2 tablespoons oil. Grill sweet-potato patties until warmed through and golden brown, about 4 minutes per side.

5. Place 1 patty on each bottom hamburger bun. Top with avocado, red onion, kale, remaining Worcestershire sauce and a smear each of mustard and mayonnaise. Cover with top buns, and serve.

Serves: 8
Active time: 30 minutes

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