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• 1 large sweet potato, baked whole (approximately 1 cup once cooked)
• 1/2 cup chickpeas, cooked and coarsely mashed
• 1/4 cup kalamata olives, sliced
• 1/4 cup roasted red bell peppers, diced
• 2 cloves garlic, minced
• 3 tbsp red onion, finely minced
• 3 tbsp fresh parsley, finely chopped
• 1/4 cup dry rolled oats, ground into meal
• 1 tbsp onion powder
• 1/2 tsp cumin powder
• 1/8 tsp cayenne, or to taste
• 1/4 tsp freshly ground black pepper
• 3/4 tsp salt (optional)

Once your sweet potatoes are baked whole and cooled, peel the skin off and set aside. Note: Be sure you do not steam or boil the sweet potatoes since they will retain too much water, making the burger batter quite wet.
To prepare the burger mixture, in a mixing bowl, toss together all ingredients except the oats, pressing the potato until the mixture begins to bind. If the mixture is a bit too moist, add some of the rolled oats — they will help to absorb a bit of the excess moisture. You will likely need all of the oats, but not necessarily, so just add them a bit at a time until the burger holds together slightly when gently squeezed in your hand.


To bake the burgers, place them into a pre-heated 400°F (205°C) oven.
Form the mixture into burger size patties, or into small sliders, and place on a lightly–sprayed baking sheet. Bake for 20 minutes, flip and continue baking for an additional 5 to 8 minutes, or until both sides are golden.

​Assemble, eat, repeat.

• 2 cups raw cashews
• 4 to 6 cups warm water
• 1 cup onion, diced
• 2 cloves garlic
• 2 tbsp olive oil (optional if you choose to use oil in this dish)
• 1 1/2 cups vegetable stock
• 1/2 cup dry white wine
• 2 1/2 tbsp nutritional yeast
• 1 tbsp onion granules
• pinch of freshly grated nutmeg
• pinch of white pepper
• 1 Sweet Potato
• 1 tsp sea salt (optional)

In a medium bowl, soak the cashews in water for 3 to 4 hours to soften. Strain, reserving the cashews and discarding the liquid.

Poke holes in the sweet potato with a fork, using your hands cover with veg oil and wrap loosely in foil. Bake for 40 mins at 375 degrees or until done.

Heat the pan to low to medium heat and add the olive oil. Add the onions and sweat for at least 5-8 minutes to bring out the flavor until translucent. Continue by then adding the garlic and sweat for an additional couple minutes.

Transfer the cooked onions and garlic into the blender. 

To finish the sauce, add the cashews, the remaining vegetable stock, white wine, garlic, nutritional yeast, onion granules, nutmeg, white pepper and salt (if using). Blend on high speed until smooth. Add more liquid if you choose to have a thinner consistency.

Scoop out some of the baked potato and fill with greens.

Enjoy!