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Michele Chevalley Hedge's Holy Sweet Potato Burger

Sweet potato is one of the best slow cards and is packed with Vitamin A. Guacamole adds a burst of flavour and vitamine E that’s great for your skin. Make extra for tomorrow’s lunch.

Preparation time: 15 minutes

Cooking time: 1 hour

Serves 6

Ingredients

• 3 sweet potatoes, peeled, roughly cut into cubes

• 3 tablespoons coconut oil, melted, plus extra for greasing

• 1 cup quinoa, rinsed well and drained (for use cooked brown rice)

• 1 1/2 cups vegetable stock

• 1/2 red onion, finely chopped

• 1 garlic clove, finely chopped

• 1 teaspoon ground cumin

• 1/2 teaspoon sweet paprika

• 1 teaspoon finely chopped coriander root

• 1 bird’s eye chilli, seeded and chopped

• 1 cup baby spinach

• lime wedges, coriander springs and guacamole to serve

Method

1. Preheat the oven to 180C and line a baking tray with baking paper

2. Put the sweet potato in a large bowl and coat generously with the coconut oil. Spread out evenly on the lined tray and roast for 35-40 minutes or until tender and lightly caramelised. Set aside to cool slightly.

3. Meanwhile, combine the quinoa with the stock or water in a medium saucepan and bring to the boil over high heat. reduce the heat and simmer, covered, for 15 minutes or until the quinoa has adsorbed the liquid and each grain has a white spiral tail.

4. Grease a baking tray with coconut oil. Place the sweet potato in a large bowl and mash. Add the quinoa and mix gently using your hands, then mix in the onion, garlic, cumin, paprika, coriander root, chilli and salt.

5. Shape the mixture into four or six burger patties and place them on the prepared tray. Bake for 20 minutes or until cooked to your liking.

6. Serve the burgers with the spinach, lime wedges, sprigs of coriander and the guacamole.