Vegan Challenge

Veggie Burgers


1 ¼ lbs sweet potato

1.5 tbsp extra virgin olive oil

½ tsp fine sea salt

½ cup hulled sunflower seeds

⅔ cup onion

7 cloves of garlic

2 cans black beans

3 tbsp of 'Oh She Glows' 9-spice mix:

  • 1 tbsp sweet paprika

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 2 tsps fine sea salt

  • 1.5 tsp freshly ground black pepper

  • 1.5 tsp dried oregano

  • ¾ tsp ground turmeric

  • ¾ tsp dried thyme

  • ¾ tsp smoked paprika

¼ cup fresh parsley

½ bbq sauce (clean if possible)

1 cup bread crumbs (spelt if possible)

2 tbsp oat flour or oats finely chopped into flour

Burger buns (whole grain if possible)

Burger toppings of your choice




  • Preheat oven to 375 & line baking sheets with parchment paper.

  • Peel and chop (into cubes) 4 cups of sweet potato.

  • Spread sweet potato on baking sheet, drizzle with oil and roast for 15 minutes.

  • Flip the cubes and bake for another 15 minutes, then set aside.

  • Toast the sunflower seeds over medium heat in a large skillet for 5 minutes, then transfer into a very large mixing bowl.

  • Use the same skillet, add oil, onion and garlic, then saute for 3 minutes. Add the saute mix to the sunflower seeds.

  • Using a food processor, pulse the beans until you have a mixed textured paste. Do not over process the beans. Add beans to the mixing bowl.

  • Add two cups of sweet potato to the bowl and use a fork to mash mixture together.

  • Add the remaining ingredients and knead together like a dough.

  • Shape the dough into burger patties and place onto the used parchment paper & baking sheets.

  • Bake for 15 minutes, then flip and bake for an additional 15 minutes.

  • Serve on a bun with your favourite toppings!

  • Stays fresh in the fridge for 3 days, or in your freezer for 4 weeks.


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