YOUR SOLIN GENERATED RECIPE
Sweet Potato & Black Bean Burgers
Pan-seared sweet potato and black bean patties infused with smoky paprika, served with a zesty Greek yogurt lime crema for a vibrant, protein-packed meal.
INGREDIENTS
0.5 cup Sweet potato
0.5 cup Black beans
0.25 cup Liquid egg whites
0.5 cup Non-fat Greek yogurt
1 tbsp Hemp hearts
0.5 oz Parmesan cheese
0.25 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
1 tbsp Lime juice
1 cup Fresh spinach
PREPARATION
Mash the cooked sweet potato and black beans together in a large bowl, keeping some bean texture for a better bite.
Stir in the liquid egg whites, hemp hearts, grated parmesan cheese, garlic powder, and smoked paprika.
Season the mixture with sea salt and black pepper, then let it sit for 5 minutes to allow the hemp hearts to absorb moisture.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Divide the mixture into two large patties and cook for 5 minutes per side until a golden-brown crust forms and the center is firm.
In a small ramekin, whisk together the non-fat Greek yogurt and lime juice until smooth and creamy.
Arrange the fresh spinach on a plate and place the hot sweet potato burgers directly on top.
Finish by drizzling the lime yogurt crema over the patties and serve immediately.