Cook once. Eat twice. After devouring my lip-smacking black bean burgers, reinvent leftovers with these black bean burger stuffed sweet potatoes for a new combination of flavors — gluten free! While you’re at it, make this gently marinated tangy cabbage slaw to brighten your plate.
Even though “spud night” didn’t go over well when I was younger, it’s now one of my favorite dinners. A good baked potato — with crispy skin — mmm mmm mmm mmm mmm! A baked potato, like a salad bowl, is a blank canvas for endless creations.
It’s no wonder then, when I saw the #RecipeRedux theme for March was 2 for 1 meals (stretching leftovers of one meal into another), that a potato would be involved.
Potatoes get a bad rap, but they’re loaded with vitamins and minerals, plus fiber! Unless they’re fried and loaded with sour cream, bacon, etc., a baked potato is a great starch option for most dinnertime meals. And I’m not excluding white potatoes just because I happened to use sweet potatoes in this recipe!
One of the first (and still an absolute favorite) recipe of mine here on C it Nutritionally is my black bean burger. It’s no joke when I call them lip-smacking! Whenever I know I’m eating these burgers for dinner the day seems to be so much brighter.
But one of my favorite aspects of making these burgers is snacking on the scraps that fall off the burgers and get all crispy. Since I’ve burned way too many fingers getting these pieces off the pan, it’s time I intentionally crumble these burgers…
I guess that’s how Edison felt when the light bulb went
The sweet and savory combination of the burger and sweet potato pairs perfectly with this tangy cabbage slaw. Not to mention, it’s bright purple color is easy on the eyes 😉
Cabbage is a cruciferous vegetable with fiber and antioxidants, plus CRUNCH, which juxtaposed with the silky sweet potato is perfection.
- Stuffed Potatoes:
- 4 sweet potatoes
- Extra virgin olive oil
- Salt and pepper to taste
- 4 Black bean burgers (recipe here: http://wp.me/p4eJLc-CB)
- Optional toppings: Salsa, chopped tomatoes, avocado/guacamole
- Cabbage Slaw:
- 5 cups cabbage, shredded
- ¼ cup thinly sliced onion
- ½ jalapeno, finely chopped
- 2 tablespoons cilantro, finely chopped
- Cabbage Slaw Dressing:
- ¼ cup red wine vinegar
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons honey (vegan: agave syrup)
- 1 clove garlic, finely minced
- Small pinch of cumin
- 1/8 teaspoon chili powder
- Salt and pepper to taste
- Preheat oven to 400°F. On a tin foil-lined baking sheet, place sweet potatoes, coated with olive oil, salt, and pepper. Pierce potatoes with a fork and bake for about an hour. Skin should be soft enough to cut when done. Let potatoes cool so you can handle them.
- In a nonstick skillet, cook or warm black bean burgers. Using a spatula, break into pieces. Cook over medium-high heat until golden brown and crispy around the edges.
- Dress sweet potato with salsa, chopped tomatoes, black bean burger, avocado and shredded cheddar cheese, if desired.
- Enjoy with cabbage slaw.
- In a small bowl, combine all dressing ingredients. Mix until uniform consistency forms. Set aside.
- In a larger bowl, combine all slaw ingredients.
- Dress salad with the dressing and let sit for at least 15 minutes. Serve alongside stuffed sweet potatoes.
I’m so excited to join an esteemed group of nutrition-focused bloggers every month in Recipe Redux! Every month there’s a theme (like this month’s 2 for 1!) and bloggers create healthy recipes around the theme. Check out all of the awesome recipes fellow ‘reduxers’ have developed below…
Have a FABULOUS weekend…and stay warm…but happy SPRING!