Sweet Potato Burger With Creamy Avocado
|Ingredients||500 cal||3000 cal|
|Fresh Coriander||0.5 tsp||2 tbsp|
|Garlic Powder||Pinch||1.5 tsp|
|Olive Oil||1 tsp||2 tbsp|
|Non-Fat Plain Green Yogurt||14g||85g|
|Lime Juice||0.25 tsp||1 tsp|
Single Meal; 1 Portion = 500 cal
Preheat oven to gas mark 6. Bake the sweet potato for 50-60 minutes or until soft.
While the sweet potato is baking, cook the millet until soft, about 20-30 minutes.
Once the sweet potato is baked and cooled, combine sweet potato, oats, half of the black beans, coriander, garlic powder, cumin, salt, pepper, and 1/2 of the oil in a food processor. Mix until smooth.
In a separate bowl, mix together the sweet potato mixture with the remaining beans, the corn, and millet.
Heat the remaining oil in a large pan on medium heat.
Place heaping spoonfuls of the mixture onto the hot pan, and use the back of the spoon to pat them flat and form four-inch-diameter patties. Brown both sides of each burger.
While the patties are cooking, mash the avocado with a fork. Mix in the Greek yoghurt, lime juice, and salt. Stir in the tomatoes, and set aside.
Serve on a bun with a dollop of avocado cream sauce.