BROCCOLI CHEESEBURGERS WITH SPICY SWEET POTATOES
These faux burgers are so packed with flavor that nobody notices they're also packed with protein, fiber and vitamins. -Pamela Vachon, Astoria, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. Spritz sweet potato wedges with cooking spray until lightly coated. Sprinkle with seasoning mix; toss to coat. Arrange in a single layer on a 15x10x1-in. baking sheet. Bake, turning wedges halfway through cooking, until tender and lightly spotted, 30-35 minutes. , Meanwhile, in a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add shallot; cook until translucent, about 2 minutes. Add broccoli; cook just until it turns bright green, about 3 minutes longer., Transfer broccoli mixture to a food processor. Add egg and beans; pulse until ingredients are blended but not pureed. Pour broccoli mixture into a large bowl. Add quinoa and cheddar cheese; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large nonstick skillet, heat remaining oil over medium-high heat. Add burger patties to skillet; cook until golden and heated through, about 3 minutes on each side., Serve burgers immediately on whole wheat buns with sweet potato wedges. If desired, add optional toppings.
Nutrition Facts : Calories 457 calories, Fat 14g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 550mg sodium, Carbohydrate 65g carbohydrate (14g sugars, Fiber 11g fiber), Protein 18g protein.
BROCCOLI & SWEET POTATO SALAD
A symphony of flavor is yours the minute you bite into this refreshing, colorful salad. The veggies are lightly coated with a simple dressing and accented with thyme and feta cheese. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the sweet potatoes, red peppers and thyme in a greased 15x10x1-in. baking pan. Drizzle with 3 teaspoons oil. Bake, uncovered, at 400° for 30-45 minutes or until potatoes are tender, stirring once. Cool; discard thyme sprigs., Fill a large saucepan half full of water; bring to a boil. Add broccoli; cover and boil for 2 minutes. Drain and immediately place in ice water. Drain and pat dry., In a large bowl, combine the roasted vegetables, broccoli, cheese and sunflower kernels. In a small bowl, whisk the vinegar, salt, pepper and remaining oil. Pour over vegetable mixture and gently toss to coat.
Nutrition Facts : Calories 141 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 272mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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