Feeling low with the cold and gloomy winter weather?
Don’t worry — this vegetarian sweet potato burger topped with radish microgreens is just what you need to lift your spirits!
To make it even more nourishing and satisfying, it’s served with black-eyed peas, packed with fiber and plant-based protein for a hearty, wholesome meal.
So, ready to give it a try?
Variation
If radish microgreens aren’t your favorite, feel free to swap them for other delicious options that pair beautifully with burgers — such as pea shoots, arugula, mung bean sprouts, or sunflower microgreens.
Ingredients
A few slices of sesame bread
225 g (8 oz) black-eyed peas
A few sweet potatoes
1–2 tablespoons of tahini
2 teaspoons of nutritional yeast
A drizzle of olive oil
1 sliced red onion
A handful of radish microgreens (or any variety you like)
A touch of mustard
