Moroccan Sweet Potato Burgers

I've been trying to use more tahini lately. It is a higher protein source than nuts ... and is a perfect nut substitute. It is high in B Vitamins, which us vegetarians are always looking for. It's a 'good' fat, rich in minerals and it's easy for your body to digest. I think we all could use a little more tahini. Yes, it's high in calories, but everything in moderation, right?!

I've never been that creative with tahini besides hummus and spreading in on a sandwich, I don't use it that much. For my family, when I need to get something in our diets, I put it in a burger! Everyone eats burgers and the new ingredients is hidden a bit. You can always find good food combinations so it will taste great too.

I discovered Moroccan burgers at a restaurant a while back. Cumin, coriander, ginger ... the spices are right up my alley! However, there are usually raisins or dates in their food, which I'm not a huge fan of in my dinners. It's just a personal preference, like don't fruit my salad, but I wanted to leave them out ... the sweet potatoes are sweet enough! Plus, sweet potatoes are again on the EWG's Clean 15 list so if you are buying non-organic, they are one of the vegetables that doesn't get sprayed with as many pesticides as others! I had to make these a couple times to get all the spices and the consistency to work. I don't have a burger or entree that's anything like this. The kids are really enjoying them too!

Moroccan Sweet Potato Burgers

Makes 8

1 lg sweet potato, about 2 cups, diced
1/2 c quinoa
1 c water
1/2 c garbanzo beans, cooked
1 onion, diced
2 garlic cloves
1 med carrot, shredded
3/4 c oats
1/3 c tahini
3 T cilantro
3/4 t salt
3/4 t pepper
3/4 t cumin
3/4 t coriander
3/4 t ginger
1/4 t cinnamon
1/4 t allspice
1/8 t cayenne pepper (a little more if you need more spice in your life)

Preheat oven for 400º.

Boil a pot of water. Cook sweet potato until it is tender.

In another pot, cook quinoa in water. Bring both to boil, then turn down heat and cover. Once water is gone, the quinoa should be nice and plump!

Meanwhile, saute, onions and garlic in a little oil until the onions are translucent, about 5 minutes. Then add carrots and cook a few more minutes.

Once the quinoa and potatoes are done, put them in a food processor with oats, tahini, cilantro and spices. Mix until everything is well combined. In a bowl, mix the potato and quinoa mixture with your carrots and onions.

Divide into 8 patties. Bake on an oiled sheet tray for 18 minutes. Flip them and cook for another 5 minutes. They will firm up a bit more when they are out.

Serve with your favorite toppings. I like spreading a little more tahini on the bun!