Thai Chickpea Sweet Potato Burgers with Almond Butter Sauce

These Thai Chickpea Sweet Potato Burgers with Almond Butter Sauce are ultra hearty and flavourful, with quinoa, roasted sweet potatoes, lime juice, tamari, ginger, coriander, and Thai curry paste. 

This week has felt exceptionally long to me. Surely I am not the only one! 

Needless to say, I am looking quite forward to the weekend. Among other things, including getting ahead on my classes and making time for my family, I plan to enjoy these Thai chickpea sweet potato burgers once again! 

These burgers are incredibly flavourful, hearty, and satisfying. Made with a sweet potato, quinoa, and chickpea base, they’re amped up with tamari, lime juice, ginger, coriander, toasted sesame oil, cilantro, and Thai curry paste. As if that wasn’t enough, they’re accompanied by tangy, creamy, and salty almond butter sauce. All in all, these burgers are phenomenal, and just begging to be enjoyed with the finest craft beer this weekend. I can’t think of a better way to celebrate getting through what has surely been a tiring week for so many. 

INGREDIENTS YOU’LL NEED

• FOR THE BURGERS: Chickpeas, quinoa, sweet potatoes, almonds, olive oil, onion, garlic, ginger, chili flakes, coriander, red bell pepper, salt, pepper, ground flax, oat flour, tamari, lime juice, sesame oil, cilantro, and red or green curry paste. 
• FOR THE ALMOND BUTTER SAUCE: Almond butter, full fat coconut milk, tamari, lime juice, ginger, maple syrup, and garlic. 

STEP BY STEP INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Toss the diced sweet potato with olive oil and sprinkle with a pinch of salt and pepper. Transfer to a baking sheet and roast for 20-25 minutes, or until fork tender. Set aside. Reduce oven temperature to 375 degrees F.
2. Meanwhile, cook the quinoa: Bring water to a boil over high heat. Add the rinsed and drained quinoa and a pinch of salt. Turn down heat to low, cover, and cook until all of the water has been absorbed, 15 minutes. Fluff with a fork and set aside. 
3. Warm the oil in a skillet over medium heat. Add onion, garlic, ginger, and a pinch of salt. Cook, stirring occasionally, until browned, about 8 minutes. Add the chili flakes, coriander, red bell pepper, and a small pinch of fine sea salt plus freshly ground black pepper to taste. Cook for 5 more minutes. 
4. Grind the almonds in a food processor and transfer into a large bowl. 
5. Next, pulse the chickpeas in a food processor until crumbly but not pasty. Transfer into the bowl with the almonds. Add the cooked onions/garlic/peppers, followed by the roasted sweet potato. Lightly mash the sweet potato with the back of a fork. 
6. Add the cooked quinoa, flax, oat flour, tamari, lime juice, toasted sesame oil, cilantro, and curry paste to the bowl and stir well to incorporate. 
7. Form the mixture into 10-12 patties and place on two baking sheets, lined with parchment paper, if desired. 
8. Bake the burgers for 35-40 minutes. 
9. While the burgers are in the oven, make the almond butter sauce. Place the almond butter, coconut milk, tamari, lime juice, ginger, maple syrup, and garlic in an upright blender. Blend until smooth and transfer into a glass jar until ready to serve. 

SERVING IDEAS

• I served these burgers on sprouted grain buns with tomato and lettuce. They would also be delicious crumbled over a green salad with the almond butter sauce as a dressing. 
• Another idea that popped into my head as I was enjoying them was to make zucchini noodles, toss them with the almond butter sauce, and form the burger mixture into “meatballs” instead of burgers to serve over top! 

MORE DELICIOUS VEGGIE BURGER RECIPES

• Buffalo Chickpea Burgers with Garlic Dill Ranch (Vegan)
• Beet Tempeh Veggie Burgers
• Greek Lentil Walnut Burgers

I hope that you love these Thai Chickpea Sweet Potato Burgers with Almond Butter Sauce! If you make them, let me know how you enjoyed them by leaving a comment and rating below this post. And if you share a photo to Instagram, tag me @upbeet.kitchen and #upbeetkitchen!

Enjoy!! 

Thai Chickpea Sweet Potato Burgers with Almond Butter Sauce

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Allison
• Total Time: 1 hour 5 minutes
• Yield: 10-12 burgers 1x
• Diet: Vegan

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Description

These Thai Chickpea Sweet Potato Burgers with Almond Butter Sauce are ultra hearty and flavourful, with quinoa, roasted sweet potatoes, lime juice, tamari, ginger, coriander, and Thai curry paste.

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Ingredients

Scale 1x2x3x

• 2 cups peeled and diced sweet potato (½-inch dice)
• ½ cup uncooked quinoa
• 1 scant cup water
• 1 ½ tbsp extra virgin olive oil, divided
• 1 medium yellow inion, diced
• 2 garlic cloves, minced
• 2 tbsp fresh ginger, finely minced or grated
• 1 tsp ground coriander
• ½ tsp chili flakes
• Fine sea salt and freshly ground black pepper, to taste (about ¼-1/2 teaspoon each)
• 1 medium red bell pepper, finely diced
• ½ cup toasted almonds*
• 3 cups cooked chickpeas
• 2 tbsp ground flax
• ¼ cup oat flour
• 2 tbsp reduced sodium tamari
• 2 tbsp freshly squeezed lime juice
• 1 tbsp toasted sesame oil
• 1 tbsp Thai red or green curry paste
• ½ cup chopped cilantro

ALMOND BUTTER SAUCE

• ½ cup almond butter
• ½ cup full fat coconut milk
• 2 tbsp reduced sodium tamari
• 3 tbsp freshly squeezed lime juice
• 1 tbsp minced ginger
• 1 tbsp pure maple syrup
• 1 garlic clove

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Instructions

1. Preheat the oven to 400 degrees F. Toss the diced sweet potato with ½ tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Transfer to a baking sheet and roast for 20-25 minutes, or until fork tender. Set aside. Reduce oven temperature to 375 degrees F.
2. Meanwhile, cook the quinoa: Bring water to a boil over high heat. Add the rinsed and drained quinoa and a pinch of salt. Turn down heat to low, cover, and cook until all of the water has been absorbed, 15 minutes. Fluff with a fork and set aside.
3. Warm the remaining tablespoon of oil in a skillet over medium heat. Add onion, garlic, ginger, and a pinch of salt. Cook, stirring occasionally, until browned, about 8 minutes. Add the chili flakes, coriander, red bell pepper, and a small pinch of fine sea salt plus freshly ground black pepper to taste. Cook for 5 more minutes.
4. Grind the almonds in a food processor and transfer into a large bowl.
5. Next, pulse the chickpeas in a food processor until crumbly but not pasty. Transfer into the bowl with the almonds. Add the cooked onions/garlic/peppers, followed by the roasted sweet potato. Lightly mash the sweet potato with the back of a fork.
6. Add the cooked quinoa, flax, oat flour, tamari, lime juice, toasted sesame oil, cilantro, and curry paste to the bowl and stir well to incorporate.
7. Form the mixture into 10-12 patties and place on two baking sheets, lined with parchment paper, if desired.
8. Bake the burgers for 35-40 minutes.
9. While the burgers are in the oven, make the almond butter sauce. Place the almond butter, coconut milk, tamari, lime juice, ginger, maple syrup, and garlic in an upright blender. Blend until smooth and transfer into a glass jar until ready to serve.

Notes

*Freshly roasted almonds are always the tastiest and healthiest! To roast almonds, preheat the oven to 325 degrees F. Spread almonds out in an even layer on a baking sheet and roast until fragrant, 12-14 minutes.

If you don’t like/don’t have almonds, use peanuts cashews, or sunflower seeds instead.

Likewise, for the sauce, feel free to use cashew butter, peanut butter, sunflower seed butter, or tahini.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Lunch, Supper, Burgers
• Cuisine: Thai

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