Sweet Potato Veggie Burger Sliders

Sweet potato veggie burger sliders with sweet potato buns featuring Hilary’s Eat Well veggie burgers. Stack everything up with your favorite toppings!

The yoga studio I go to is a solid 30 minute drive, sometimes more if there’s any traffic.

Many evenings I’m that girl, running up the steps to the studio lugging my heavy Manduka yoga mat and a water bottle under one arm.

I put on the brakes right before entering the studio so I can maintain some semblance of being a zen yogi, ready for practice.

I don’t think I’m fooling anyone.

I always emerge from my practice and the hot hot room fan hour later calmer, clearer, chill-er, oh, and HUNGRY.

On the walk down to the car I quickly assess the leftover situation and then get Dan on speed dial to ask him to preheat the oven to 400, please.

These Hilary’s Sweet Potato Sliders are currently my go-to post yoga noms for a quick plant-based meal that’s fun, filling, and FAST.

If you follow me on Instagram you’ve probably heard me rave about Hilary’s Eat Well burgers before.

Their veggie burgers are my favorite fuss-free meal-base anytime I need a hearty mix of whole foods without all of the prep.

Lately I’ve been all about pairing them with fresh steamed asparagus and oil-free baked sweet potato rounds.

I like to drizzle a little tahini and add sliced avocado for healthy fasts and flavor!

I had a rhythm going, guys.

Pierce a sweet potato, an asparagus spear, and a chunk of veggie burger, dip in avocado and tahini, and nom.

(Because I like to get a bit of each flavor with each bite.)

But WAIT, I thought.

I could totally make a sandwich out of this.

Have you ever tried Sweet Potato buns, hun?

I’m not really a big bread person these days.

Who’s to say I won’t come back loaf life, but for now, I’m feeling great getting my complex carbs and whole grains from sources like sweet potatoes and Hilary’s Eat Well burgers (that are 100% gluten-free!).

I love using juicy sweet potato rounds as the “bun” for this slider.

They hold everything together (well, for the most part) while adding sweet juiciness!

If messy sandwiches aren’t your thing, it’s OK, you’ll still love this combo plated.

I’ll be the first to admit that my sliders don’t always look this pretty after yoga class, but the combination is always satisfying.

Enjoy these Hilary’s Sweet Potato Sliders for a quick creative plant-based meal that’s totally allergen and gluten-free.

It can almost count as a one-pan meal because the sweet potatoes roast effortlessly next to the Hilary’s burgers on the baking sheet.

Try throwing your asparagus on the baking sheet in the last 10 minutes instead of steaming to make a completely one-pan meal plus condiments.

For toppings, I chose shredded kale, sliced avocado, juicy heirloom tomato, and my lemon tahini dressing.

Feel free to get creative with the toppings and don’t be afraid to get a little messy!

Namaste home and eat my Sweet Potato Sliders, mmkay?

If you make these Sweet Potato Veggie Burger Sliders, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

For more epic plant-based sandwiches, check out my Oh Em Fee Tempeh Burgers with Portobello Mushroom Buns.

For more Hilary’s Eat Well pairings, you’ve got to try my Hilary’s Holiday Hash!

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Sweet Potato Veggie Burger Sliders

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★★★★★

5 from 1 reviews

• Author: Flora & Vino
• Total Time: 45 mins
• Yield: 2 servings
• Diet: Vegan

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Description

Sweet potato veggie burger sliders with sweet potato buns featuring Hilary’s Eat Well veggie burgers. Stack everything up with your favorite toppings!

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Ingredients

• 1 package your favorite Hilary’s Eat Well Veggie Burger (I used the Black Rice Burger)
• 1 large sweet potato (the wider the better!)
• 1 heirloom tomato
• handful of kale
• 1 small bunch asparagus
• 1 batch of lemon tahini dressing (or sub plain runny tahini– I love this for a quick dressing!)

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Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Scrub one large sweet-potato and slice it width-wise into 1″ thick rounds to create your sweet potato “buns”. Place the rounds on the baking sheet and bake it for 15 minutes. Remove the pan from the oven, flip the sweet potato rounds with a spatula and move them closer together so there’s space on the baking sheet. Add your Hilary’s Eat Well burgers of choice to the pan.
3. Bake for about 15-20 more minutes, flipping your veggie burger once halfway*. The sweet potato “buns” are done when fork tender, browned, and starting to ooze a bit. Remove the pan from the oven and set it aside.
4. Prepare the asparagus while the sweet potato buns and burgers are baking by steaming in a steamer basket over boiling water for 2-3 minutes, or until it’s vibrant green and fork tender. Drain the asparagus and set aside.
5. Prepare the tomato, kale, and lemon tahini dressing, if you don’t already have it prepared.
6. To assemble the Sweet Potato Sliders, grab a sturdy sweet potato “buns” and top with shredded kale, 4-5 asparagus spears, one veggie patty, sliced heirloom tomato, and lemon tahini. Place another sweet potato round on top and smash down lightly with your hand.
7. Serve the burger immediately with any leftover asparagus and the sweet potato rounds on the side. Store leftovers in the refrigerator for a few days and reheat before serving.

Notes

I like my burgers to be really crispy for these sliders, but if you prefer a softer patty, remove from the oven after 10 minutes, flipping once halfway.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Entree, Sandwich, Burger
• Method: Oven
• Cuisine: Gluten-Free, Vegan

This post is brought to you by Hilary’s Eat Well, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!