These three-ingredient sweet potato and spinach veggie burgers could not be easier to make, or tastier to consume! Gluten-free, grain-free, dairy-free, Paleo, vegan, Whole30 compliant.
Veggie burgers are one of those foods that I miss eating every once in awhile. I just love how quick it is to take a premade one out of the freezer, pop it into the microwave or a skillet and in just a few minutes you have a delicious meal ready.
Unfortunately, I have yet to find a frozen veggie burger that has ingredients I am comfortable with, so until that is a thing, I’ll just have to make my own when the cravings set in.
These sweet potato and spinach veggie burgers are so delicious and nutritious, that I may find myself eating them more and more often. Plus, there are only three ingredients in these things…three! Sweet potatoes, spinach and coconut flour… that’s it! A veggie burger really doesn’t get much healthier than this.
You’ll want to start by boiling your sweet potatoes. You can peel the skin now, or remove it once it’s cooked, whatever floats your boat. I cut mine into rounds roughly 1/2 inch in size, and they cooked fairly quickly.
Then I removed them from the water, let them cool and removed the skin. While they were cooling, I sauteed some fresh spinach until it wilted, and then squeezed the water out.
Add the sweet potatoes with skin removed and the spinach with water removed to a bowl and mash until combined. Add in 1/4 cup coconut flour, or enough so that they can easily be formed into patties and do not crumble. Do not add more than 1/2 cup though, or they will be dry and have a coconutty taste.
Form into balls and flatten on a baking sheet. Roast in the oven and when they begin to brown around the edges, remove and let cool. Enjoy!
I hope you enjoy these sweet potato and spinach veggie burgers. They are great for nights when you just want a break from meat, or perfect for those picky eaters! If you tried this recipe, please leave a comment below and let me know what you think!
Sweet Potato and Spinach Veggie Burgers (Gluten-Free, Grain-Free, Paleo)
- 2 medium sweet potatoes peeled and cut into cubes
- 8 oz fresh spinach
- 1/4 cup coconut flour
- Salt I love this Himalayan pink salt
- Preheat oven to 425F.
- Boil 5 cups water in a medium pot. Add peeled and cut sweet potatoes to boiling water and allow to boil until soft enough to easily poke with a fork.
- While sweet potatoes are boiling, saute spinach over medium heat until wilted. Salt to taste and set aside to cool.
- Add boiled sweet potatoes and spinach to a bowl and mash until incorporated.
- Add in 1/4 cup coconut flour and mix. You should be able to roll the mixture into balls without it being too sticky. Add in more coconut flour by the tablespoon if mixture is too sticky. I suggest not adding more than 1/2 cup of coconut flour in total, or the burgers will begin to dry out.
- Form into patties and place on a baking sheet. Roast in the oven for 20-25 minutes or until they begin to brown around the edges.