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Sweet Potato Bean Burger with Vegan Lime Yoghurt Dressing

Sweet Potato Bean Burger with Vegan Lime Yoghurt Dressing

By Morrisons
Published on 23 May 2025
Juicy Sweet Potato Bean Burgers topped with creamy avocado, tangy pickled red onions, and a zesty vegan lime yogurt dressing. This vibrant, healthy, and flavourful vegan meal is ready in just 30 minutes – perfect for two!
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Time and servings

30 minsTotal time
2Servings

Ingredients

  • 1 Sweet Potato
  • 10g Coriander
  • 1 pack Little Gem Lettuce
  • 1 Avocado
  • 1 Red Onion
  • 300g Mixed Beans
  • 1 Lime
  • 30g Vegan yoghurt
  • 4g Chipotle
  • 1 tbsp White Sugar
  • 1 tbsp Olive Oil

Method

  1. Step 1

    Fill and boil the kettle. Preheat the oven to 180°C. Peel the potatoes and slice into cubes. Tip these into a sauce pan, pour boiled water over the potatoes to cover them and cook for 10-15 minutes until soft.

  2. Step 2

    Peel and very finely slice the red onion and place in a bowl, pour some boiled water over the red onion just to cover them. Slice the lime in half and squeeze the juice of one half into the onion mix and stir in a teaspoon of white sugar. Set this aside and allow the onions to pickle.

  3. Step 3

    When the potatoes are done, drain them off and return to the pan. Drain and rinse the beans off and mash with a fork. Tip the mashed beans into the pan with the potatoes and mash together with a potato masher. Season to taste and stir in the chipotle seasoning.

  4. Step 4

    Using your hands, mould mash into burger patties and place these on a lined baking tray, drizzle with a little oil and bake for 15 minutes.

  5. Step 5

    Mix the vegan yoghurt together with the juice of the remaining half of the lime and set aside.

  6. Step 6

    Slice up the baby gem lettuce and arrange in bowls. Slice the avocado in half, carefully remove the stone and scoop out the flesh. Slice the avocado into chunks and scatter over the lettuce.

  7. Step 7

    When the burgers are done remove from the oven and add to the salad bowls. Top with the pickled red onion, coriander and then drizzle the yoghurt lime dressing over the salad. Dig in!