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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.