Jerk Sweet Potato & Black Bean Veggie Sliders

HomeClinics & ProgramsELLICSR KitchenJerk Sweet Potato & Black Bean Veggie Sliders

Skill Level	Intermediate

Preparation Time	30 minutes	Total Time	45 minutes
Servings	6 (3 sliders per serving)	Cost Per Serving	$0.75

1	Sweet Potato
1/2 cup	Green Onion, roughly chopped
2 cloves	Garlic
1	Lime (2 tbsp Juice and Zest of whole lime)
1/2 tbsp	Fresh Ginger
2 tsp	Fresh Thyme
1/2	Scotch Bonnet (optional)
1/2 tsp each	Ground Allspice, Ground Nutmeg
1 cup	Black Beans (cooked or canned and rinsed well)
1 cup	Cooked Millet (gluten free) or Barley
1	Egg or Flax Egg (1 tbsp ground flax + 3 tbsp water)
1/3 cup	Almonds
1 tbsp	Grape Seed or Olive Oil
To Taste	Sea Salt and Freshly Ground Black Pepper

Preheat the oven to 400 degrees F. Place your sweet potato on a baking tray lined with parchment paper or aluminum foil and bake for 30 minutes or until soft. Remove skin when sweet potato has cooled enough to handle.
Add almonds to a food processor and pulse until ground.
Add all remaining ingredients except for sweet potato and millet to the food processor. Pulse until well combined but not puree smooth. Pour mixture into a bowl.
Add your millet and the cooked sweet potato. Use a spoon to combine well. Allow mixture to chill in the refrigerator for at least 30 minutes.
Form into small patties and cook over medium heat in a pan for about 3 minutes per side or bake in the oven at 375 degrees F for about 10 minutes.
Serve in a bun with toppings of your choice. Try this recipe for a pineapple tomatillo salsa.

PDF link to nutrition facts table for jerk sweet potato sliders

Grilling meat, poultry and seafood at high temperatures can create chemicals, called heterocyclic amines,that increase the risk of cancer. To reduce your risk of creating these chemicals, avoid burning meat or cooking it at very high temperatures. Vegetables and vegetarian sources of protein like tofu and veggie burgers do not form these chemicals when cooked at high temperatures.
Most vegetarian sources of protein, such as nuts, seeds, grains and legumes, are not complete proteins. A complete protein contains all of the essential amino acids (amino acids which our bodies cannot produce). To get all the essential amino acids you can combine two or more incomplete proteins which together have all of the essential amino acids (complementary proteins).
Food needs to be kept out of the “danger zone” - temperatures from 4-60°C (39-140°F). Foods stored at these temperatures can put you at risk of food poisoning because this is the temperature range at which bacteria can grow and multiply. To keep foods safe, do not leave food out of the fridge for more than 2 hours. Before eating, reheat to a safe internal temperature of 73°C (165°F) or higher.