Classic Favorite
Greek Bean-and-Quinoa Burgers
Spicy Sweet Potato Fries
Ingredients
- 1 cup quinoa
- 1 lemon
- 1 organic red bell pepper, finely chopped
- ½ cup finely chopped onion
- 5 Tbsp olive oil, divided
- 1 (5-oz) pkg organic baby spinach, chopped
- 3 cloves garlic, minced
- 2 (15-oz) cans BPA-free cannellini beans, drained and rinsed
- 3 Tbsp chopped fresh dill
- 2½ tsp Greek seasoning
- 1 cup panko breadcrumbs (preferably whole wheat)
- 1 (7-oz) container hummus (any flavor)
- 6 hamburger buns (preferably whole wheat), split and toasted
Instructions
- Cook quinoa according to package directions.
- Meanwhile, grate zest and squeeze juice from lemon.
- Sauté bell pepper and onion in 1 Tbsp hot oil in a large nonstick skillet over medium heat 3 minutes or until crisp-tender. Stir in spinach and garlic until spinach is wilted. Remove from heat, and cool slightly.
- Mash beans to desired consistency with a fork in a large bowl. Stir in spinach mixture, quinoa, dill, Greek seasoning, lemon zest, lemon juice, and panko. Shape into 6 patties.
- Cook patties, in 2 batches, in 2 Tbsp hot oil per batch in skillet over medium heat 5 to 6 minutes per side or until browned.
- Spread hummus over cut sides of buns. Serve burgers on buns with desired toppings.
Side Dish Ingredients
- 3 large organic sweet potatoes, peeled
- 3 Tbsp olive oil
- 1 tsp salt
- ¾ tsp paprika
- ¼ tsp cayenne pepper
- 2 cloves garlic, minced
Side Dish Instructions
- Preheat oven to 450°F. Cut potatoes into ½-inch-thick wedges. Combine potatoes, oil, salt, paprika, pepper, and garlic on a rimmed baking sheet. Bake 20 to 25 minutes, stirring once, or until tender.
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