Yield: 8 servings
1 cup no salt added vegetable stock
½ cup uncooked quinoa, rinsed and drained
15-ounce can black beans, rinsed and well-drained, divided
1½ pounds sweet potatoes, skin on and cut into 1-inch chunks (about 3 cups)
½ teaspoon salt
Black pepper to taste
1 teaspoon cumin
1 teaspoon oregano
¼ teaspoon coriander
1 teaspoon chili powder
¼ teaspoon cayenne
1 tablespoon olive oil
⅔ cup finely chopped onion
2 large garlic cloves, finely minced
2 tablespoons sunflower seeds
In a medium saucepan over medium heat, bring vegetable stock and quinoa to a boil. Cover and simmer on low 15 minutes, or until all of the liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork. Let cool. (You should have about 1 cup of cooked quinoa.)
While the quinoa is cooking, place sweet potato chunks in a large microwavable safe bowl and cover with plastic wrap. Microwave 7 to 10 minutes, or until a paring knife glides easily through flesh. Gently mash the sweet potatoes so that chunks are still visible (you do not want it to be creamy).
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mash half of the black beans until creamy and like a paste. Add in the rest of the beans and give a very light stir/mash to combine. Stir in the mashed sweet potatoes, ½ cup of cooked quinoa, salt, pepper, cumin, oregano, coriander, chili powder, cayenne olive oil, onion, garlic, and sunflower seeds, until just combined. Adjust seasonings to taste.
Divide into 8 pieces and form each piece into a 1/2”-3/4” thick patty. Place on prepared baking sheet and bake for 30 minutes, flipping once half-way through baking time.