Loaded Chipotle Veggie Patties

I am beyond excited to be sharing this recipe, it’s so simple and so versatile. Make these patties for a BBQ, serve them over a salad, smash them into a wrap, eat em’ as a snack with some hummus!

These patties are s o   s i m p l e !
– p o t a t o e s
– q u i n o a
– b l a c k b e a n s
– c a r r o t s
– o n i o n
– s p i c e s

That’s it.
My personal favorite way to eat these is over a bed of lettuce with some yogurt avocado dressing, which makes the quickest and easiest bring-to-work lunch.
yum.

I froze about half of the batch to make later on – they taste just as good after defrosting!

Loaded Chipotle Veggie Patties

Course: Main Course

Ingredients

  • 2 large potatoes - steamed
  • 1 cup cooked quinoa
  • 1 can black beans - rinsed
  • 3 large carrots - shredded
  • ¼ onion - mined
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp ground cayenne

Side salad (1 serving)

  • ½ avocado
  • mixed greens
  • sliced apple
  • sesame seeds
  • paprika

Avocado yogurt dressing

  • 1/2 avocado
  • 1/3 cup plain soy yogurt
  • 1 tsp lime juice
  • 1 clove garlic
  • 1 cup fresh cilantro
  • pinch salt
  • 1 tbsp olive oil
  • 1/4 cup water

Instructions

  • Preheat oven to 350 F. Mash the steamed potatoes, then add all of the remaining ingredients. Mix thoroughly. Grab a handful of the mixture & squeeze tightly to make a patty form. Place them on a lined baking tray. (or freeze a few to make later)
  • Bake for about 30 minutes, flipping them halfway.
  • While the patties are cooking, you can blend everything for the dressing & toss all the ingredients for the side salad together with the dressing & serve with patties!

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