My Black Bean Sweet Potato Patties are high in fiber and full of flavor. They make a satisfying lunch or dinner, are easy to prep ahead, and freeze well for quick meals. Top with guacamole, yogurt, or your favorite condiments and serve with greens or tortilla chips.
I’ve been enjoying these Black Bean Sweet Potato Patties regularly because they combine wholesome ingredients with bold seasoning. Roasted sweet potato, black beans, and brown rice create a hearty base while salsa, cilantro, and lime brighten the flavor. They work equally well as standalone patties, as a veggie burger between buns, or as a protein-rich topping for a salad. Prepare a large batch and refrigerate or freeze for easy, nutritious meals throughout the week.
Why You’ll Love These Patties
- Hearty and satisfying – Black beans, roasted sweet potatoes, and brown rice make these patties filling and nutrient-dense, perfect for lunch, dinner, or meal prep.
- Flavorful spices – A blend of cumin, smoked and regular paprika, garlic, and onion powder gives these patties a warm, savory profile, balanced by fresh cilantro and salsa.
- Meal-prep friendly – They can be formed and frozen before or after baking, making them a convenient option for batch cooking and quick reheating.
Tips and Variations
- Melt cheese on top – For a non-vegan option, add a slice of cheddar or pepper jack and bake until melted.
- Make a veggie burger – Serve the patties on buns with sliced tomato, onion, lettuce, pickled jalapeños, and your preferred sauce.
- Adjust heat – Add cayenne, chili powder, diced jalapeño, or a spicy salsa if you prefer a bit of heat.
- Substitutions – Use cooked white rice or quinoa instead of brown rice. Swap black beans for another bean variety if desired.
Ingredients
- 2 (15 oz) cans black beans, drained and rinsed
- 1 1/2 cups roasted sweet potatoes, diced
- 1 cup cooked brown rice
- 1/3 cup chopped red onion
- 1/3 cup roughly chopped cilantro (optional)
- 1–2 cloves garlic, roughly chopped
- 1/3 cup chunky salsa
- 1 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly grease the surface. Set aside.
- Pulse aromatics – Add the onion, garlic, and cilantro to a food processor and pulse a few times until roughly chopped. This step is optional but helps avoid large pieces of onion or garlic in the patties.
- Combine ingredients – Add the drained beans, roasted sweet potatoes, cooked brown rice, salsa, and spices to the food processor. Pulse until the mixture is combined but still slightly chunky. You don’t want it to become completely smooth.
- Form patties – Use your hands to shape the mixture into even patties. Place them on the prepared baking sheet and lightly spray or brush the tops with oil for better browning.
- Bake – Bake for 30–35 minutes, flipping once halfway through. Patties should be lightly firm and browned on both sides.
- Rest and serve – Let patties cool for about 10 minutes before serving. Top with guacamole, plain yogurt, cheese, or other favorite toppings and serve with tortilla chips or a side salad.
Recipe Notes & FAQs
- Dietary info: This recipe is naturally vegan and gluten-free when vegan toppings are used.
- Storage: Refrigerate cooked patties in an airtight container for 4–5 days.
- Freezing: Freeze formed patties before baking by placing them on a sheet pan for about an hour, then transferring to a freezer container separated with parchment. Alternatively, freeze after baking once cooled. Store up to 3 months.
- Reheating: Reheat in the microwave, on the stovetop, or in the oven. For best texture, reheat in the oven from frozen.
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