​Instructions:

1. Toss your sliced sweet potatoes in the olive oil and season with salt + pepper. Roast ‘em at 400 degrees for 30 minutes. Using a fork, prick to make sure they’re cooked all the way through. 

2. While the potatoes are roasting, cook your quinoa. Once your quinoa has cooked there shouldn’t be any remaining water. Make sure you let it cool down and fluff it before measuring out.

3. Turn oven down to 375 degrees.

4. Coarsely chop walnuts. Next, cook down the spinach or kale seasoned with salt and pepper and a little drizzle of olive oil. This should only take a minute or so to wilt the leaves. Using a microplane, carefully grate one large carrot (should be equivalent to about 1/2-1/3 C). 

5. Place the roasted halved potatoes into a food processor and pulse until smooth. Add in all remaining ingredients other than the cannellini beans. Pulse a few times so everything is uniformly mixed, but not smooth. Add in the beans and pulse a few more times. You should still see a few full beans or maybe a few small chunks of potatoes — texture is good! The mixture should be wet/sticky, but still easy to form into patties. If you think it’s too wet, add a little more quinoa.

6. Form patties into desired size and bake on a greased parchment-covered cookie sheet for 20-22 mins at 375 degrees. For a crispier patty, pan fry on the stovetop in 1 tablespoon oil (such as sunflower oil) over medium heat for 2-3 minutes on each side or until cooked through and it’s golden brown.

7. Compile your burger however you’d like! Stack if high with yummies like cheese, sliced avocado and Green Panda Farms microgreens — Enjoy!