Nutrition per serving may change if servings are adjusted.
2 pounds sweet potato, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon garlic powder
½ teaspoon salt
3 tablespoons reduced-sodium tamari or soy sauce
2 tablespoons Worcestershire sauce
¼ yellow onion, roughly chopped
1 cup chickpeas, drained and rinsed
1¼ cups gluten-free organic rolled oats
¾ cup raw walnuts, crushed
¾ cup flaxseed meal
1 teaspoon smoked paprika
1 tablespoon Silk Unsweetened Original Almondmilk
2 tablespoons unrefined coconut oil or vegetable oil
Whole-wheat or gluten-free mini slider buns
Avocado, additional Worcestershire sauce, onion, kale, mustard and mayonnaise, for serving
Preheat oven to 375°F.
Combine sweet potato cubes, olive oil, garlic powder and salt. Spread into a single, even layer on a large baking sheet and roast until golden brown (approximately 35-40 minutes).
Remove from oven and cool slightly.
Place the roasted sweet potatoes into the bowl of a food processor along with soy sauce and Worcestershire sauce. Pulse 15-20 times to combine.
Add onion and chickpeas and pulse until fully combined, occasionally stopping to scrape down the food processor bowl. Mix just until the chickpeas and onion are fully incorporated. NOTE: the mixture should have the consistency of mashed potatoes. Avoid overmixing.
Combine oats, walnuts, flaxseed meal and paprika in a large bowl.
Fold sweet potato mixture into the dry ingredients, then mix in Silk.
Measure out ⅓ cup of the mixture at a time and, using your hands, form into round burger-shaped patties.
Heat the coconut or vegetable oil in a medium saute pan over medium heat. Add the patties and sauté until golden brown on each side, about 4 minutes per side.
Serve on slider buns with your choice of toppings.
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