Sweet Potato, Chickpea, and Quinoa Veggie Burger

Ingredients

• 1 small sweet potato, baked
• 1/4 cup dry quinoa
• 1/4 cup dry barley
• 15-ounce can garbanzo beans, rinsed and drained
• 2 tablespoons parsley
• 1 teaspoon cayenne pepper (optional)
• 1 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons whole wheat flour
• 2 tablespoons olive oil
• 1 1/2 fresh red peppers

Directions

1. Preheat oven to 400°F. Bake the sweet potato for 45-60 minutes or until soft.
2. While the sweet potato is baking, cook the quinoa and barley in separate pots until soft, about 30-60 minutes (barley takes a little longer).
3. Remove the stem and seeds from the red peppers. Cut the whole pepper in quarters and the half a pepper in half, and roast all six pieces in the oven for about 15-20 minutes.
4. Once the sweet potato is baked and cooled, combine garbanzo beans, sweet potato, parsley, cayenne pepper, cumin, salt and pepper, flour, and one tablespoon oil in a food processor.
5. Allow the grains to cool, and then in a separate bowl, mix the bean mixture with the quinoa and barley.
6. Heat the remaining tablespoon of oil in a large pan on medium heat.
7. Place heaping spoonful of the mixture onto the hot pan, and use the back of the spoon to pat them flat and form four-inch diameter patties.
8. Brown both sides of each burger.
9. Serve on a bun with one piece of the roasted pepper, sliced into thirds.

Voila! Now you can enjoy eating your burger without the guilt.