February 21
Vegan Brussels-Quinoa-SweetPotato-Burger with Brussels Pesto
serves 6 Burger
400g sweet potato
100g quinoa
1 onion
250g brussel sprouts
2 garlic cloves
2 tbsp olive oil
1 tbsp aceto Balsamico
1 pinch cummin
1 pinch salt
1 tbsp lemon juice
1 tbsp mustard
2 tbsp chia seeds
1 tbsp lemon juice
4 tbsp olive oil
50g almonds, pine nuts, cashew
3 tbsp water
salt, chili flakes, pepper
Boil the sweet potato until tender, them mash. Boil and simmer quinoa in salted water. Mix the sweet potato mash together with the quinoa and season.
Finely cut garlic and brussel sprouts. Add olive oil, aceto Balsamico, cummin and salt. Mix well and roast for about 10-12 minutes in the oven at 180 Celsius.
Put one half of the roasted brussels together with the quinoa-sweetpotato mash, add mustard, chia seeds and lemon juice.
The other half of the roasted brussels will be blended into a creamy pesto together with lemon juice, olive oil, the nut mix and some water. Add more salt and pepper if needed.
Make about 6 patties out of the brussels-quiona-sweet potato mash and fry them until golden. Serve with brussel sprout pesto ans enjoy!
Hint: the pesto also tastes super yummy in combination with pasta, potatoes and sweet potato fries..
