Plant-Based Quinoa Burger with Vegan Green Goddess Dressing

Step 1

Cook sweet potato in boiling water until very soft, about 15 minutes. Drain and cool.

Step 2

Preheat oven to 400°F. In a large bowl, combine flaxseed with warm water and let sit 5 minutes to thicken.

Step 3

Add sweet potato and remaining ingredients (through the salt) to the large bowl. Use your hands to break up chunks of sweet potato and press the ingredients until they hold together.

Step 4

With damp hands, form into 4 patties about 4 inches in diameter and ¾-inch thick. Place on a parchment paper–lined baking sheet and spray the top sides with olive oil.

Step 5

Bake 15 minutes, flip burgers, then spray with olive oil spray and continue to bake until lightly browned on the other side and heated through, about 15 minutes longer.

Step 6

Vegan Green Goddess Dressing Makes about 1½ cups 1 cup raw cashews 2 tablespoons fresh lime juice 2 teaspoons pure maple syrup 1 clove garlic, chopped ¾ teaspoon kosher salt ½ teaspoon ground black pepper 2 green onions, chopped (green parts only, whites reserved for another use) ½ cup packed fresh basil leaves ½ cup packed fresh parsley leaves Soak cashews in boiling water and let sit 30 minutes; drain and rinse. In a blender, combine soaked cashews, ½ cup fresh water, lime juice, maple syrup, garlic, salt and pepper; blend until very smooth, about 1 minute. Add the onions and herbs and pulse to combine so there are still flecks of bright green. Refrigerate in an airtight container for up to 1 week. Leftover dressing is also a great dip for vegetables and perfect for dressing a salad.