RECIPES

Sweet Potato and Quinoa Burgers

March 5, 2020

I’m Kelly.
Over a decade ago, my daughter Erinn and I opened Kelly’s Bake Shoppe to make healthy living accessible—and delicious. Now, my journey has grown to embrace personal growth, healing, homesteading, and living in harmony with nature.
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We call these ‘clean’ burgers. They are light and fresh and you won’t feel guilty when you go for a second one. You can get a head start by prepping the quinoa and sweet potatoes the day before you want to serve them. The advance prep actually improves the texture of the burgers, allowing them to firm up nicely before cooking.

Active time: 25 minutes 

Total time: 70 minutes

2 sweet potatoes, peeled and cubed, or 3/4 cup pureed sweet potatoes

1 cup quinoa

½ cup oat flour

1 tablespoon ground flax

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon dried basil

½ cup chopped cilantro

1 clove garlic, minced

1 teaspoon grated ginger

2 green onions, finely chopped

Sea salt and black pepper to taste

1 tablespoon olive oil

  1. Preheat the oven to 375°F.
  2. If you are using cubed raw sweet potatoes, line a baking sheet with parchment paper, spread the sweet potatoes in a single layer and roast for about 25 minutes or until soft.
  3. Cook the quinoa according to the package instructions.
  4. In a large bowl, puree the sweet potatoes by hand or use a hand-mixer. Mix the quinoa into the sweet potato puree and stir well.
  5. Add the oat flour, flax, cumin, paprika, basil, cilantro, garlic, ginger, green onions and seasonings. Combine well with your hands then form into four burgers.
  6. Heat the olive oil in a heavy skillet over medium high heat. Fry the burgers for about 6 minutes on each side or until they’re golden brown.
  7. Serve with avocado slices, tomato slices, red onion slices, chipotle mayo, cilantro aioli, or guacamole (not ketchup or mustard or relish).

Makes 8 burgers

AUTHOR

KELLYCHILDS

Kelly is the co-founder and co-owner (with her daughter Erinn) of the fabulously successful, Kelly's Bake Shoppe, where thousands flock every week. She resides in Grey County with her two cats, Daisy and Tuna. Kelly spends her time creating art, developing marketing content, as well as building new business ideas with Erinn. Outside of the bake shoppe world, they host the podcast 'Are You Living Your Life Yet ™️.’ and have authored two cookbooks, 'Made with Love’ (national best seller) and 'Conscious Living’ with more to come.

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Meet Kelly Childs
Visionary. Entrepreneur. Plant-Based Pioneer.

I’m Kelly Childs—a lover of life, advocate for holistic wellness, and proud co-founder of Kelly’s Bake Shoppe. For over a decade, I’ve built a life rooted in mindfulness, personal growth, and creating spaces where others can thrive. From opening Canada’s first award-winning plant-based bakery with my daughter Erinn to championing healing through detoxing, mindfulness, and nature, I’m dedicated to inspiring and supporting your journey. Through this platform, I hope to help you nurture your body and mind, embrace your truth, and rediscover the joy of living naturally.

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