There’s nothing more satisfying than some serious soul food on a Sunday evening. These sweet potato burgers are a pretty perfect end to the week. They’re also great to cook once and eat twice, so making double of the recipe will ensure you’ve got a few lunches prepped for the week ahead – a win-win situation!
Why this meal works
There is no main source of protein within this dish, but there are some contributory sources – for example, the Parmesan cheese. Avocados also have a higher protein content than many other fruits.
The avocado in this dish provides an excellent source of healthy fats, with avocados containing heart-healthy monounsaturated fat.
Avocados are also a source of vitamin E which helps protect our bodies against damage.
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Line a baking tray with greaseproof paper.
- Chop the potato into small chunks.
- Put into a medium saucepan, cover with cold water, bring to the boil, then reduce the heat to low and simmer for 20 minutes, until cooked through.
- Drain and leave to steam dry.
- In a large bowl, mix together the lemon juice, tahini, chilli flakes, smoked paprika, garlic powder, chopped coriander and spelt flour with a pinch of salt and pepper.
- Add the potato and mash with a potato masher until fully combined.
- Once the mixture is cool enough to handle, use your hands to create two burgers.
- Place on the lined tray and cook in the hot oven for 20 minutes. Meanwhile, put the avocado flesh into a bowl.
- Add the lime juice, a little salt and pepper and a pinch of chilli flakes and mash until fully combined.
- Serve the burgers with a large handful of rocket.
- Top with the smashed avocado, sprinkle over the pomegranate seeds and use a vegetable peeler to shave over the Parmesan.
Extract from Clean Eating Alice: Eat Well Every Day by Alice Liveing (Harper Thorsons, £14.99)