adapted from "Sweet Potato-Black Bean Veggie Burgers" from Kathryne Taylor @ Cookie + Kate
makes 8 veggie burgers
Preheat oven to 400° F. Line rimmed sheet pan with parchment. Bake sweet potato halves, cut-side down, until softened, about 30–40 minutes. Set aside to cool.
In small saucepan, combine the quinoa, water and salt and bring to boil over medium-high heat. Reduce heat to maintain a gentle simmer and cook, uncovered, until the water is absorbed, about 11–14 minutes.
Once the sweet potatoes are cool enough to handle, scoop out the flesh, roughly chop and add to a bowl. Add the cooked quinoa, black beans, onion, cilantro, adobo, cumin, chili powder, garlic and salt. Use a wooden spoon to mix really well, smashing some of the beans. Sprinkle oats over the mixture and stir with a big spoon until the mixture holds together when you portion into a patty.
Use a 1/2 cup measure to portion out 8 patties. Place on the parchment lined baking sheet and pat into 3-½" diameter patties. Brush both sides of each patty with olive oil and bake until the patties are deeply golden on the outside, about 35 minutes flipping halfway through. Serve the burgers with a green salad or cabbage slaw and some guac or avocado slices.