Beet Quinoa Burger Guac And Sweet Potato Fries Recipes

BEET & QUINOA BURGER, GUAC, AND SWEET POTATO FRIES

BEET & QUINOA BURGER, GUAC, AND SWEET POTATO FRIES image

Categories Vegetable Bake Vegetarian Quick & Easy High Fiber Dinner Lunch Avocado Healthy Vegan

Yield 6-7

Number Of Ingredients 9

Ingredients

Ingredients
1 onion minced
3 garlic gloves minced
2 cups boiled quinoa
2 beet boiled/cooked
2 avocados
1 lemon
some red vine winegar
salt and pepper to taste

Steps:

1. Once the beet is boiled, mash the beets in a bowl. Remove any excess fluid. 2. Add onions, cilantro, garlic gloves, juice from a lemon, 1-2 teaspoons of red vinegar. 3. Add cooked quinoa. Mix well. 4. Preheat oven at 400 degrees. 5. Make the beet and quinoa patties. Bake for 20 minutes. 6. Add cut sweet potato/yam fries in the oven until it browns. It took about 15-20 minutes. 7. While these are baking in the oven, make the guacamole. 8. Once the patties and sweet potato fries are done, its time to assemble the burger! I used whole wheat ciabatta. 9. Added a layer of freshly cut cilantro. 10. The beet burger. Topped by guacamole. 11. And finally the freshly baked sweet potato fries on top! Enjoy!

BEET AND SWEET POTATO FRIES

Beet and Sweet Potato Fries image

Oven-baked root vegetables put a colorful and flavorful twist on traditional French fries and add interest to a meal as a side dish. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 5 servings (1/2 cup sauce).

Number Of Ingredients 8

Ingredients

1/2 cup reduced-fat mayonnaise
1 teaspoon pink peppercorns, crushed
1/2 teaspoon green peppercorns, crushed
1/2 teaspoon coarsely ground pepper, divided
1 large sweet potato (about 1 pound)
2 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
2 large fresh beets (about 1 pound)

Steps:

In a small bowl, combine the mayonnaise, peppercorns and 1/4 teaspoon ground pepper. Cover and refrigerate until serving., Peel and cut sweet potato in half widthwise; cut each half into 1/2-in. strips. Place in a small bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Spread onto a parchment-lined baking sheet., Peel and cut beets in half; cut into 1/2-in. strips. Transfer to the same bowl; add the remaining oil, salt and pepper. Toss to coat. Spread onto another parchment-lined baking sheet., Bake vegetables, uncovered, at 425° for 20-30 minutes or until tender, turning once. Serve with peppercorn mayonnaise.

Nutrition Facts : Calories 226 calories, Fat 14g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 455mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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