Chipotle Cheddar Sweet Potato Burgers With Avocado Ranch Recipes

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CHIPOTLE SWEET POTATO & BLACK BEAN STEW WITH CHEDDAR DUMPLINGS

Enjoy this filling sweet potato and black bean stew as a budget-friendly midweek meal. Served with moreish cheddar dumplings, it's great for feeding a crowd

Provided by Esther Clark

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 10



Chipotle sweet potato & black bean stew with cheddar dumplings image

Steps:

  • Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.
  • Heat the oven to 200C/180C fan/ gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.

Nutrition Facts : Calories 547 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium

vegetable oil , for frying
1 large red onion , finely sliced
250g bag diced butternut squash and sweet potato
400g can chopped tomatoes
2 x 400g cans chilli black beans or chilli kidney beans
3 tbsp chipotle chilli paste
125g self-raising flour
60g unsalted butter , cubed
70g mature cheddar , grated
1 large green jalapeño , finely sliced (optional)

CHIPOTLE CHEDDAR SWEET POTATO BURGERS WITH AVOCADO RANCH

Make and share this Chipotle Cheddar Sweet Potato Burgers With Avocado Ranch recipe from Food.com.

Provided by lik2fish

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 20



Chipotle Cheddar Sweet Potato Burgers With Avocado Ranch image

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Pierce sweet potatoes all over with a fork and place in the oven .
  • Bake potatoes 45 minutes.
  • Peel the skin away from the sweet potatoes and mash in a medium size bowl.
  • Add the cooked quinoa, egg, whole wheat flour, chipotle pepper, lime juice, cilantro, cumin, smoked paprika, salt and pepper.
  • Mix to combine and then fold in the white cheddar cheese.
  • Place bowl in refrigerator for 15 to 20 minutes. This helps form them into patties.
  • While mixture is chilling make the avocado ranch.
  • Combine avocado, yogurt, parsley, dill, paprika, onion powder, minced garlic, vinegar, salt and pepper in a food processor and blend until creamy, scraping down the sides occasionally when needed.
  • Taste and adjust seasonings if desired.
  • Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from refrigerator and form into 4 equal patties.
  • Place in the skillet once hot.
  • Cook for 5 to 6 minutes.
  • If needed add more oil and flip the burgers very gently.
  • Cook for another 5 to 6 minutes.

Nutrition Facts : Calories 299, Fat 14.6, SaturatedFat 4.1, Cholesterol 58, Sodium 419, Carbohydrate 36.6, Fiber 8.9, Sugar 8, Protein 9

1 1/2 cups mashed sweet potato (about 1 large or 2 medium)
1/2 cup cooked quinoa
1 large egg, lightly beaten
1 tablespoon whole wheat flour
1 chipotle chile in adobo, minced
1 lime, juiced
2 tablespoons fresh cilantro, chopped
1 teaspoon cumin
1 teaspoon smoked paprika
1 pinch salt and pepper
1/3 cup white cheddar cheese, shredded
1 large avocado, peeled and pitted
1/2 cup Greek yogurt
2 teaspoons fresh parsley, chopped
2 teaspoons dried dill
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1 garlic clove, minced
1/2 teaspoon vinegar
1 pinch salt and pepper

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  • Preheat oven to 375. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil and roast in a baking dish for 45 minutes, or until golden brown. Pierce potatoes (I used 2 large) all over with a fork and place in the oven with the garlic. Roast about the same amount of time as the garlic or until the sweet potatoes are soft. When garlic and potatoes are done remove from the oven and let cool 5 minutes.
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