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sweet potato black bean burgers on red plate

Vegan Sweet Potato Black Bean Burgers - Better Than Homemade

Course: Main Course
Cuisine: American
Keyword: black bean burger, sweet potato black bean burger, vegan black bean burger
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 burgers
Calories: 142kcal
Author: Cindy Rainey
These Sweet Potato Black Bean Burgers are 100% vegan. They are egg-free and dairy-free.  Made with flaxseed meal, garbanzo bean flour, rolled oats, and seasonings. These homemade plant-based burgers are sure to please!
Print Recipe


  • 1 Tablespoon avocado oil (or broth - see notes)
  • 1 medium shallot diced (can sub red onion)
  • 2/3 cup red bell pepper diced
  • 1 Tablespoon garlic minced
  • 1/4 cup Bragg's Liquid Aminos
  • 2 Tablespoon tomato paste
  • 2 15 ounce cans black beans drained and rinsed
  • 2/3 cup cooked sweet potato
  • 1 ½ teaspoon ground cumin
  • 2 Tablespoons chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 Tablespoons ground flax meal
  • 1/4 cup garbanzo bean flour
  • 3/4 cup old fashioned rolled oats


  • Preheat oven to 325°
  • Cook/microwave sweet potato if not already cooked.
  • Chop all vegetables.
  • In a large saute pan, pour in 1 Tablespoon light oil such as avocado oil. On medium heat, saute onions, bells peppers, and garlic until softened - about 10 minutes.
  • Remove from heat and stir in tomato paste and liquid aminos. Set aside.
  • While the vegetables are sauteing, drain, rinse and mash black beans along with the sweet potato. Leave some beans whole.
  • Mix together seasonings: ground cumin, chili powder, garlic and onion powders, smoked paprika, salt and pepper, along with the ground flax meal and the garbanzo bean powder. Set aside.
  • In a large bowl, mix together the sauteed vegetable mixture, black bean/sweet potato mixture, and seasonings mixture.
  • When everything is mix well, add in the oats, 1/4 cup at a time. Mix well. I usually have to start mixing the last 1/4 cup by hand.
  • With your hands, form six even patties and carefully place on cookie sheet lined with a silicone mat or parchment paper. If they break, mold back together before putting in the oven.
  • Cook at 325° for 30 minutes. Take out of the oven and carefully turn. Put back in and continue cooking for another 30 minutes.
  • These black bean burgers will be delicate. Handle with care.


Handle with care. These sweet potato burgers are delicate. 
Store in the refrigerator for up to 5 days. Reheat in the microwave for 1 1/2 minute.
These burgers freeze well. Put a piece of wax paper between the burgers and wrap tightly in foil. Thaw in the microwave and then cook for 1 1/2 minutes. 
While I used to saute the veggies in oil, I have since learned that this recipe works just fine if sauteing in veggie broth! Just line the pan with broth and watch so that it doesn't burn. Add in a little extra broth if necessary. You will also want to make sure all the liquid from the broth has either cooked out or been drained. You definitely don't need any extra moisture in this burger. 


Calories: 142kcal | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 1121mg | Potassium: 321mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3570IU | Vitamin C: 23.4mg | Calcium: 39mg | Iron: 2.1mg