1 sweet potato
1/4 cup (60g) quinoa, raw
14 oz. (400g) can kidney beans, drained
1 tsp. rosemary
½ tsp. chili flakes
1 ½ tbsp. olive oil
Place it in an ovenproof dish, drizzle with ½ tbsp. olive oil and season with salt & pepper, rosemary, and chili flakes.
Bake for 25-30 minutes.
Once potatoes are cooked, allow them to cool slightly.
Peel off the skin, place in a bowl, then mash the flesh with a fork.
Add in the drained beans and also mash with a fork.
Cook quinoa according to instructions on the packaging.
Once cooked, transfer to the mashed beans and potato, season with salt & pepper, and mix well.
Using slightly wet hands, form 4 burgers and grease each one with the remaining olive oil.
Place on a baking tray lined with tin foil and bake for 20-25 minutes in 410°F (210°C).