So many amazing plant-based recipes, so many benefits, so little time!
One of the biggest challenges of initially transitioning into or maintaining a plant-based diet, is running out of ideas of what to eat. Having a long list of meal and snack options is the key to succeeding. Most of the struggle in the beginning stages is not knowing what to make, going into starvation mode, and loading up on carbs to get full. But if you’re prepared and collect beloved and quick recipes you can fall back on (like these delicious sweet potato and chickpea patties), you’ll be a thriving, veggie-loving stereotype;)!
Something important to remember is that you don’t have to be fully vegan or vegetarian to get the benefits of a plant-based diet. Over the years I’ve gotten a good hang of eating mostly plant-based, while including only some animal protein throughout the week. Some weeks I don’t even end up eating any. I think this is a great approach for anyone attempting to transition in to the full-on veggie life, or trying to consume less animal products.
There are so many positive reasons to eat plant-based. One of the many reasons I eat mostly plant-based is because a diet high in animal products creates an inflammatory environment in your body, and inflammation is the foundation of most diseases and health issues. In contrast, a plant-based diet can create a more alkaline, and therefore healthier environment in your body. Also, eating mostly plant-based is easier on my stomach/digestive system, and I find myself to be more energetic and focused.
This is a recipe I’m really proud of and could honestly eat everyday. The flavors are amazing and I love the hint of sweetness you get from the sweet potatoes. You can even prep and refrigerate the patties in advance and then cook them up throughout the week. You can use them as a burger patty alternative or throw ‘em on top of a salad!
Add this recipe to your new favs list!
Yield: 12-15 patties (4 servings)
Ingredients:
1 small yellow onion, diced
2 cloves garlic, minced
2½ tsp. avocado oil
1½ cup sweet potato, grated (about one small sweet potato)
1 15-oz. can garbanzo beans (chickpeas), blended or mashed
½ cup parsley, chopped
3 tbsp. oat flour
¼ tsp. garlic powder
½ tsp. onion powder
¼ tsp. turmeric powder
½ tsp. curry powder
1 tsp. salt
pinch of pepper
½ tsp. lemon juice
Other Stuff You’ll Need:
non-stick pan
blender
grater
large bowl
Directions:
- In your pan, heat 1 tsp. avocado oil, then saute the garlic and onions. Set aside to cool.
- In a large bowl, combine the grated sweet potatoes, blended/mashed chickpeas, parsley, and oat flour.
- To the mixture, add the garlic powder, onion powder, turmeric powder, curry powder, salt, pepper, lemon juice, and ½ tsp. avocado oil and mix well.
- Add the sauteed garlic and onions to the the mixture and combine.
- Heat the remaining tsp. of avocado oil in the pan on medium heat. Take 3-4 tablespoons of the mixture at a time to form circular patties about half an inch thick, carefully placing them on the pan.
- Cook on each side for about 5-7 minutes, until golden brown on either side. You will know they’re cooked thoroughly once the patties are firm enough to not easily fall apart.
- Make your favorite salad, throw these on top, and enjoy!
