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Fiesta Sweet Potato Burger, Vegan burger, bean burger, vegan bean burger, sweet potatoes, burger, plant based burger, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, dairy, dinner, lunch, healthy recipe

Fiesta Sweet Potato Burger

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 6 Burgers 1x
  • Category: Dinner


When happiness comes in burger form, you get Fiesta Sweet Potato Burger! Amazingly delicious, this sweet potato bean burger is flavorful, healthy, and satisfying with a perfectly crunchy exterior and tender interior makes it nothing short of amazing!  The creamy avocado-cilantro-lime sauce and Southwestern sauce makes this veggie bean burger a trifecta of deliciousness.  Whole Food Plant Based dish, no oil, no refined sugar, no highly processed ingredients and gluten free.


  • 1 cup baked and cooled sweet potato (approx. 1 medium baked sweet potato)
  • 215 oz. cans cannellini beans, drained and rinsed
  • 1 medium red onion, finely diced (see notes *)
  • ½ cup red bell pepper, finely diced (see notes *)
  • 2 Tablespoons minced garlic (about 8 garlic cloves)
  • 1 ½ teaspoons chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¾ teaspoon ground cumin 
  • ½ teaspoon sweet paprika
  • ¼ teaspoon dried red chili flakes (+/- to taste *)
  • 1 teaspoon sea salt (+/- to taste *)
  • ¼ teaspoon black pepper (+/- to taste *)
  • ¼ cup + 2 Tablespoons brown rice flour

Avocado Cilantro Lime Sauce

  • 1 avocado
  • 2 Tablespoons unsweetened plain plant yogurt (we used coconut yogurt)
  • 2 Tablespoons lime juice
  • ¼ cup cilantro, rough chop
  • 1 garlic clove
  • ¼ + pinch teaspoon sea salt (+/- to taste *)

Southwestern Sauce

Optional Toppings and/or Ingredients:

  • Sandwich buns or wraps
  • Greens of choice
  • Red onion slices
  • Tomato slices
  • Purple cabbage, shredded
  • Microgreens


Fiesta Burger Instructions

  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper and set aside.
  3. Chop the red onion and red bell pepper into a very fine dice and then sauté over medium heat in a large nonstick skillet for about 6 minutes or until the red onions and bell peppers are soft. Add a splash of water if they start to stick.  See recipe notes section on fine dice to achieve the best results.
  4. Chop the garlic into a very fine dice and then add to the skillet with the cooked onions and bell pepper, and sauté for one minute. See notes on fine dice to achieve the best results.
  5. Add the beans, garlic powder, onion powder, cumin, chili powder, dried red chili flakes, sea salt, black pepper, and sweet paprika to the skillet with the onions and bell peppers, garlic, lower the heat and cook for about 3 minutes.
  6. Remove the skillet from the heat and place the mixture into a large bowl. Stir to combine, then use a potato masher and mash the mixture until everything starts to come together. Then add the baked and cooled sweet potato and brown rice flour and mash until well combined.  Make sure the beans are mashed as the mashed beans help keep the patty together.  Note:  Some sweet potatoes have more moisture content than others so start with ¼ cup rice flour, adding up to 2 extra Tablespoons of rice flour as needed to allow the mixture to form a burger. 
  7. Form the mixture into 6 equal balls, approximately 2/3 cup each. Using your hands, form them into thin patties and place them onto a parchment paper lined baking sheet. Firm up the edges by using the side of your palm to push any uneven edges together to form a neat circle.
  8. Place the burgers into a 350 F preheated oven for 20 minutes.
  9. After 20 minutes, remove, flip, place back into the oven, and bake for another 20 minutes. When done, remove from the oven and allow to sit on the baking sheet for another 10 minutes.  This will allow the burgers to firm up and hold their shape. 
  10. Serve with Avocado Cilantro Lime Sauce or Southwestern Sauce (or both) on a toasted WFPB compliant bun or as a lettuce wrap. Recipes for both sauces attached below.

Avocado Cilantro Lime Sauce Directions

  1. Prepare all your veggies, then place into a food processor and pulse until very smooth and creamy.
  2. Adjust the consistency by adding more water, if needed.
  3. Refrigerate until ready to serve. The sauce firms up when refrigerated.
  4. Makes approx. ¾ cup of sauce.

Southwestern Sauce Directions

  1. Quick soak the cashews by placing the cashews in a bowl, then add boiling water just to cover them.  Soak for 20 minutes, then discard the water.
  2. Place the soaked cashews and all the remaining ingredients in a high-speed blender. Blend on high for one minute until very smooth and creamy.
  3. Taste test the dressing, adjust the flavors as needed.
  4. Adjust the consistency by adding more water if neededThe sauce firms up when refrigerated.
  5. Makes 1 cup of sauce.


*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

 *Fine Dice: In order for the veggie burger to stick together, the red onion, red bell pepper, and garlic must be very finely minced, otherwise larger pieces will cause the veggie burger to separate and not stay together.  Do not use a food processor.  A food processor creates too much liquid. 

*Serving: 6 burgers

*Storage: Use within one week.  Freezes well.