Tex-Mex Sweet Potato Burger Bowl with Southwest Ranch
Ingredients
Veggies
- 2 cups chopped sweet potatoes
- 1/2 tbsp cornstarch
- 1 tsp each smoked paprika, garlic powder and sea salt
- 2 tbsp neutral oil, equally divided
- 2 corn cobs
- 1 large poblano pepper, chopped
Sauce
- 1/2 cup raw cashews
- 1 tbsp nutritional yeast
- 1-2 garlic cloves
- 1/4 tsp each cumin, garlic powder, onion powder, smoked paprika, cinnamon and adobo seasoning mix
- 1 tsp sea salt
- 2 tbsp lemon juice
- 1/3 cup water
Bowls
- 2 Actual Veggies Protein Black Bean Veggie Burgers
- 1 cup red kidney beans
- 1 cup pico de gallo
- 1 large avocado sliced
- Everything bagel seasoning (optional)
Preparation
Veggie
Preheat oven to 400°F. In a bowl toss together the sweet potatoes, cornstarch, seasonings and 1 tbsp oil and mix well. Transfer to a sheet pan along with the corn cobs and poblano pepper. Drizzle the corn and pepper with the remaining 1 tbsp oil then bake for 20 minutes, transfer the peppers to a plate and continue baking until the sweet potatoes and corn are tender, about 10 more minutes.
Sauce
Pulse all the sauce ingredients together until smooth and creamy.
Burger cooking
Cook the veggie burgers according to package instructions.
Assembly
Plate the ingredients individually or toss everything together for a summery sweet potato burger bowl and generously drizzle with the sauce.
Tips
For a summery twist, swap cilantro with basil in the pico de gallo.
