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Vegan black bean and sweet potato burger with tahini sauce

Vegan black bean and sweet potato burger with tahini sauce

These delicious vegan burgers are an easy way to get your protein, minerals and omega 3 in one go. Black beans, cashew nuts and flaxseed together make a great combination. Sweet potatoes are a rich source of fibre as well as containing a good array of vitamins and minerals including iron, calcium, selenium. They're also a good source of most B vitamins and vitamin C.
Prep Time10 minutes
Cook Time18 minutes
Total Time58 minutes
Servings: 1 person


For the burger

  • 1 tbsp of chopped fresh parsley
  • 1 tbsp of ground flaxseed
  • 1/2 cup of black beans drained
  • 1/3 cup of cashew nuts
  • 1/4 cup of cooked sweet potato
  • 1/4 cup of red onion sliced
  • 1/2 tsp of ground cumin
  • 1 clove of garlic
  • salt
  • black pepper

For the bun (optional)

  • 2 portobello mushrooms stems removed
  • 2 slices of beef tomato
  • 2 iceberg lettuce leaves torn into wide strips
  • 2 sliced red onion rings
  • Olive oil for brushing

For the tahini dressing

  • 1 tbsp tahini
  • 1/2 tbsp of olive oil
  • A pinch of sea salt


  • Add the cashews to a food processor and pulse to form a crumb consistency.
  • Add the cooked potato, parsley, onion, garlic, black beans, cumin and flax to the food processor. Season to taste and pulse to combine to a thick, slightly chunky paste.
  • Transfer the burger mixture to a bowl, cover and refrigerate for 30 minutes to firm up.
  • Preheat the oven to 200 degrees conventional or 180 degrees for fan assisted and line a shallow oven tray with baking paper.
  • While the mixture is firming, whisk together the tahini, olive oil and salt and reserve to one side.
  • Remove the burger mixture from the fridge and divide into two equal portions. Using your hands, form into 2 even patties and place on to the lined oven tray.
  • Place in the oven to bake for 18 minutes turning halfway through, until piping hot and golden brown.
  • While the burgers are cooking, preheat a grill to high and brush the mushrooms with a little olive oil.
  • Add the mushrooms to a grill tray and grill for 5-7 minutes until cooked and tender.
  • To assemble the burger, lay one mushroom cap topside down and layer with half the lettuce. Top with one burger patty, followed by the sliced tomato. Top with the second burger patty and the sliced onion. Drizzle over the tahini sauce and top with the remaining lettuce and 2nd mushroom cap.

Are you interested in healthy cooking? Do you want to make a career out of something you love? If so then call Lidia on 01342 410505 or email her on registration9@naturopathy-uk.com to discuss becoming a CNM Natural Chef!

Recipe from the CNM Natural Chef kitchen

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Blog/Article content reflects the author's research and diverse opinions, not necessarily CNM's views. Items may not be regularly updated, so represent the best available understanding at the time of publication.

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