Clean Eating Alice’s SWEET POTATO BURGERS WITH SMASHED AVOCADO AND ROCKET

Serves: 2

1 large sweet potato, peeled (around 350-400g)

¼ lemon, juiced

1 tsp tahini

¼ tsp chilli flakes

¼ tsp smoked paprika

½ tsp garlic powder

¼ of a bunch fresh coriander, leaves finely chopped

1 tbsp spelt flour

½ avocado, peeled, halved and stoned

¼ lime, juiced

2 large handfuls of rocket

2 tbsp pomegranate seeds

25g vegetarian Parmesan-style cheese

Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
Chop the potato into small chunks. Put into a medium saucepan, cover with cold water, bring to the boil, then reduce the heat to low and simmer for 20 minutes, until cooked through. Drain and leave to steam dry.
In a large bowl, mix together the lemon juice, tahini, chilli flakes, smoked paprika, garlic powder, chopped coriander and spelt flour with a pinch of salt and pepper. Add the potato and mash with a potato masher until fully combined.
Once the mixture is cool enough to handle, use your hands to create two burgers. Place on a lined tray and cook in the hot oven for 20 minutes.
Meanwhile, put the avocado flesh into a bowl. Add the lime juice, a little salt and pepper and a pinch of chilli flakes and mash until fully combined.
Serve the burgers with a large handful of rocket. Top with the smashed avocado, sprinkle over the pomegranate seeds and use a vegetable peeler to shave over the vegetarian Parmesan-style cheese.

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