black bean burger bowls
see it in action…
black bean burger bowl
4
Ingredients
For the bowls:
- 2 sweet potatoes (about 1 1/2 pounds total)
- extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 2 teaspoons each garlic powder, onion powder, paprika
- 1 cup walnut halves and pieces
- 1 (15-ounce) can black beans, drained and rinsed
- 1/4 teaspoon dried oregano
- for serving: chopped romaine lettuce, chopped tomatoes, thinly sliced red onion, dill pickle slices, avocado, cheese if you want it!
For the dressing:
- 1/4 cup well-stirred tahini
- 3 tablespoons pickle brine
- 2-3 tablespoons warm water
Instructions
- Heat the oven to 425°F. Peel the potatoes and slice lengthwise into 1/4-inch planks. Stack the planks and cut into 1/4-inch-thick matchsticks. Transfer to a sheet pan, drizzle with oil (1-2 tablespoons) and toss to coat.
- Stir together garlic powder, onion powder, and paprika in a small bowl. Add 1 teaspoon of this spice mix to the potatoes along with 3/4 teaspoon kosher salt and several grinds pepper. Toss again.
- Roast, flipping after 20 minutes, until deeply browned in spots, 25 to 30 minutes total. (Alternatively, air fry in batches at 400°F for 15 min., tossing halfway).
- Meanwhile, place walnuts and half the beans (about 3/4 cup) in a food processor. Pulse until coarsely chopped. Add oregano, 1 tablespoon olive oil, 1 tablespoon of the spice mix, and 1/2 teaspoon kosher salt and pulse, scraping down the bowl as needed, until finely chopped.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Add walnut meat and remaining beans. Cook, stirring, until browned and slightly crispy, ~6 minutes. Season with salt to taste.
- Mix tahini with pickle juice and enough warm water to thin. Add 1 teaspoon of the spice mix and salt to taste.
- Assemble bowls with romaine, black-bean walnut mixture, sweet potato fries, and desired toppings. Drizzle with dressing.
Inspired by Erin Lives Whole and Eden Eats.
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