Hoooolllllllyyyyyy crrraaaaappppppp. Just when I think life can’t be any more crazy, it gets crazier. When I think I’ve got SO MUCH on my pate that I can’t even find time to do everything right now as it is, I add more. Just when I think I might explode from too many wedding and blog and work and half marathon things to do, WE OPEN ESCROW ON OUR FIRST HOUSE. Can I swear a bit on here? Is that inappropriate? Ok, I won’t, because it is inappropriate, but you can imagine how I feel right now. Totally and utterly and completely overwhelmed. Entirely.
In reality, I blame it all on my aunts Linda and Teresa. Mostly Teresa. I blame her for the position we are in because we asked her in December just a few questions about the house-buying process, and before we knew it we were prequalified and in communications with a realtor my aunt Linda set us up with. But I am so, so grateful for them both, because the house we found is so perfect for us and our situation. If everything works out (with these things I hear it’s pretty likely that they won’t for some reason or another) then we will be some of the luckiest first-home buyers ever. I can’t express my gratitude enough for all their help!
So… yeah. We will see what happens in the next 30 days. We may become home owners, or we may continue living in our very nice, perfectly comfortable rental. Either way we are doing pretty well. And another thing that is definitely happening in the next 30 days is, um, a wedding! We met with the officiant/DJ this weekend and talked about our ceremony details and song requests and such, and I am getting very excited. It’s going to be so fun!
So with everything going on right now, quick&easy dinners are a must. You do have to plan ahead for these and roast the sweet potato the night before, but once they are made you can freeze the leftovers and have dinner ready in 10 minutes flat on a weeknight! I’d recommend making them up on a weekend, then pop ’em in the freezer and know dinner is going to be right quick during the week.
Another bonus? These are super delish! And chock full of good-for-you nutrients. I mean, come on. Quinoa! Sweet potato! Black beans! Oats! All things good for you and tasty for you. As a bonus, they are also vegan and gluten free. Which also means they won’t be the most study burgers you’ve ever had, but the flavor definitely makes up for their lack of structure. That’s not to say they are entirely lacking in structure, just that they don’t have as much as, say, a burger made of flour and cheese. Kapish?
Wish us luck in the next few weeks – we are definitely going to need it. Due to all the busyness, I’ll be having some guest bloggers on here soon that will help me keep things interesting for you guys on here. They have some delicious things planned, and I know you guys will love it! Happy Wednesday!
Sweet Potato, Black Bean, & Quinoa Burgers (v, gf)
A deliciously nutrient-packed veggie burger recipe made with roasted sweet potatoes, quinoa, and black beans. Vegan and gluten free!
- Prep Time: 1 hour 15 mins
- Cook Time: 30 mins
- Total Time: 1 hour 45 minutes
- Yield: 6-7 patties
- 2 roasted sweet potatoes
- 1 can black beans
- 1 Tbsp yellow miso
- 2 1/2 cups cooked quinoa
- 1 cup rolled oats
- 1 cup oat flour
- 1/4 tsp cayenne pepper
- 1/4 tsp chile powder
- 1/4 tsp coriander
- 1/8 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 2 Tbsp olive oil, plus more if necessary
- burger buns
- Roast the sweet potatoes in a 400°F oven for about 1 hour, until very soft. Let cool completely.
- Scrape the flesh of the sweet potatoes into a large bowl. Add the black beans and miso and use a potato masher or sturdy fork to mash them up a bit. You still want some chunks of beans, but you want it to be pretty mashed.
- Add the quinoa and oats to the bowl and use a large spoon to mix together. Add the oat flour, spices, and salt and mix in well. Taste, and add more salt if necessary. The mixture should be a bit sticky.
- Heat a griddle or heavy skillet over medium-low heat. Add about 1 Tbsp olive oil and let warm. Scoop about 1/4 cup of the mixture and place on the griddle. Carefully flatten and shape with your fingers or a spoon. I don’t really recommend making them into patties in your hands first because they are a bit too sticky.
- Cook for about 7 minutes, until golden brown on the bottom. Flip and cook for another 7 minutes or so.
- Repeat until all of the mixture is used up. Cook as many as you can at a time! Let drain on a paper towel.
- To freeze, cool completely, then separate the cooked patties with pieces of parchment or wax paper and store in a freezer-safe bag. Reheat over medium heat on the stove.
- Serve with avocado, onions, lettuce, pepperoncinis, and any other delicious toppings you can think of. Enjoy!