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Sweet Potato Black Bean Burger (vegan, healthyish)

Sweet Potato Black Bean Burger recipe with step by step photos. A vegan burger that's packed with a ton of flavor including Vegan Chipotle Aioli and Guacamole.
5 from 4 votes
Prep Time45 mins
Cook Time10 mins
Course Main Course
Cuisine American
Servings: 4 - 6 servings
Author: Nisha


For the Guacamole

  • 1 large avocado
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro finely chopped
  • 1/3 tsp salt
  • 1/2 fresh lime juice

For the Vegan Chipotle Aioli

  • 1/2 cup cashews in boiling water
  • 6 tbsp water
  • 1 clove garlic
  • 2 tsp fresh lemon juice
  • salt to taste
  • 2 chipotle peppers in adobo sauce from a can

For the Sweet Potato Black Bean Patties

  • 1 medium organic sweet potato steamed & cubed
  • 1 (15 ounce) can organic black beans drained & rinsed
  • 1/2 cup uncooked quinoa (you need 1 cup cooked)
  • 1/4 cup red onion finely chopped
  • 1 jalapeno, deseeded finely chopped
  • 5 cloves garlic finely chopped
  • 1/4 cup fresh cilantro finely chopped
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 tsp cumin powder
  • 1/2 cup whole wheat bread crumbs

Build your Burger

  • 1 whole wheat bun, lightly toasted
  • spread vegan chipotle aioli sauce
  • 1 cooked patty
  • fresh butter lettuce leaves
  • 2-3 tomatoes, sliced
  • sliced red onion
  • spread ketchup



  • Using an Instant Pot, steam a sweet potato with 1 cup of water on high pressure for 12 minutes. Once done, peel the sweet potato and chop.
  • In the meantime, soak cashews in boiling hot water for about 15-30 minutes.
  • Once done, cook the 1/2 cup of uncooked quinoa and 1/2 cup water in the Instant Pot on high pressure for 1 minute.
  • In the meantime, chop the red onion, garlic, jalapeno, and cilantro.

Make the Guacamole

  • In a bowl, combine avocado, lime juice, red onions, cilantro, serrano chilies, and salt. Mix well. Set aside and refrigerate.

Make the Vegan Chipotle Aioli

  • Drain the cashews and add to a NutriBullet. Also add 6 tbsp water, garlic, lemon juice, salt, and chipotle peppers.
  • Blend until smooth and creamy.
  • Pour into a bowl. Refrigerate until you're ready to build your burger.

Make the Burger Patties

  • Add the peeled and chopped sweet potato, black beans and 1 cup of cooked quinoa to a food processor.
  • Pulse until everything is well blended.
  • This is what you should have.
  • Add the red onion, garlic, jalapeno and cilantro.
  • Followed by all the spices - cumin, cayenne pepper, and salt. Mix well until well combined.
  • Add corn.
  • And breadcrumbs. Mix well.
  • Split the patty mixture evenly into 4-6 sections.
  • I made 4 thick patties, however you can also make 6 thinner patties. My husband prefers thinner patties, just fyi.
  • Heat up a castiron skillet on medium. Once hot, spray avocado oil or any high heat oil. Place the patty on the skillet. Spray the top of the patty with avocado oil as well.
  • Cook for about 3-4 minutes on each side to your liking. I prefer a slightly crunch on my patties.

Build your Burger

  • Lightly toast a whole wheat bun. Spread a generous layer of the chipotle aioli on the bottom half of the bun.
  • Layer with the patty, then lettuce, tomatoes, and onions.
  • Now top with a generous amount of guacamole.
  • Followed by tortilla strips.


  • Finish the burger off with ketchup and more chipotle aioli sauce. Top with the other half. Enjoy!
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