Tag Archives: sweet jalapeño sauce

Sweet Potato Quinoa Black Bean Burgers

Black Bean Sweet Potato Quinoa Burgers

This burger is super healthy, fiber-filled, protein-packed, vegetarian, gluten-free and really delicious, basically the best veggie burger ever!

Black Bean Quinoa Burger with Avocado

This recipe originally came from my “Chopped Challenge Series” I hosted on Facebook. The ingredients of my “Mystery Basket” that created this delicious dish came from Thomas Kamakani Jr. with Quinoa, Barbara Cervantes with jalapeños and Muffet Bond with red peppers.  Then we have the curve ball pitcher, Miss Allison Davis with marshmallow fluff… there always has to be one!

red peppers, jalapeños, quinoa, marshmallow fluff

When it comes to those “curve ball” ingredients such as lemon curd, apple butter or marshmallow fluff, it’s all about breaking down the ingredients, what exactly is marshmallow fluff?  Basically it’s corn syrup, sugar and water, in simpler terms, a sweetener.

I thought about what goes well with marshmallow that is not dessert and thought sweet potatoes! Who doesn’t love those delicious sweet potatoes covered in brown sugar and marshmallows with a nicely roasted turkey on Thanksgiving day!

I then decided to combine the jalapenos and marshmallow fluff, as I love the combination of sweet and spicy. I have used a Sweet Jalapeño Sauce to accompany my recipes for Mexican Chorizo Meatballs and Squash Puppies in the past.

I combined the quinoa with the sweet potatoes and added black beans to create this burger which packs 9 grams of fiber and 8 grams of protein, all without meat or gluten!

sweet potatoes, quinoa, red peppers, black beans, jalapeños, marshmallow fluff, cilantro, rice chex, garlic, red onion

Ingredients

  • 1 lb sweet potatoes
  • 1 (15 oz) can black beans
  • 1 cup cooked quinoa
  • ½ red onion (diced)
  • ½ red pepper (diced)
  • 1 jalapeño (de-seeded and diced)
  • 2 cloves garlic (crushed)
  • 1 tsp ground cumin
  • ½ tsp ground chipotle pepper
  • 1 tsp fresh cilantro (chopped)
  • 1/4 cup rice chex (crushed)*
  • 1 egg

Sweet Jalapeño Sauce (makes 1 cup)

  • 1/4 cup marshmallow fluff
  • 1/2 cup sour cream (not pictured)
  • 1 small jalapeño (de-seeded and diced)
  • 1/2 tsp cumin
  • 1 tbsp fresh cilantro
  • 1 lime (juiced)

Optional Toppings

  • Avocado
  • Roasted red peppers
  • Iceberg Lettuce Leafs (for wrapping)

*Breadcrumbs can be substituted, I simply keep a bag of crushed rice chex on hand to make my dishes gluten-free.

Start by boiling a large pot of water.  Next, peel and cube the sweet potatoes and add them to the boiling water, cook for 20 minutes.

sweet potatoes, boiling, sweet potato burgers, food, recipes

While the potatoes are boiling, rinse and drain the black beans, then add 1 cup of the beans to a large mixing bowl and smash with a fork to create a paste for which to hold the burgers together.

black beans, smashing, fork, recipe, paste, how to, food, beans

Next, drain the sweet potatoes and add them to the smashed beans. Smash them into the mixture with a fork without turning them into a puree.

Next, add the cooked quinoa to the mix.

quinoa, grain, cooked, vegetable, recipe, food, burger

Then add the chopped onion, red pepper, jalapeño, garlic and the remaining whole black beans.

sweet potatoes, black beans, jalapeños, red peppers, onions, garlic, burger mixture, vegetables

Finally, add the spices, cumin, chipotle pepper and cilantro, as well as the binding ingredients including the rice chex and egg.

Mix together, then use your hands to form into 8 patties.

Place the burgers on a grill over medium heat for 10 minutes, then flip and grill for an additional 10 minutes.

*Alternatively you can place the burgers in a 375° oven for 20 minutes, flipping half-way through or bake them in a cast iron skillet on the stove over medium heat for 10 minutes per side.

While the burgers are on the grill, prepare the Sweet Jalapeño Sauce.

Simply place all of the ingredients into a blender or food processor.

jalapeños, marshmallow fluff, sour cream, cumin, sauce, sweet, easy, cilantro, recipe

Blend until smooth and serve with the Sweet Potato Quinoa Black Bean Burgers.

Vegetarian Black Bean Quinoa Burgers

Is it just me or are these the prettiest burgers you’ve ever seen?

Black Bean Sweet Potato Quinoa Burger Recipe

They say you should have five colors on your plate for a healthy meal, how about 5 colors in one item on the plate!

Black Bean Sweet Potato Quinoa Veggie Burgers

I wrapped the burgers in lettuce and topped them with roasted red peppers and sliced avocado, then served them with homemade sweet potato tots.

Sweet Potato Quinoa Gluten Free Veggie Burgers

And voila!  The perfect vegetarian, gluten-free burger is created!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Black Bean Sweet Potato Quinoa Burgers

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 8 burgers

Black Bean Sweet Potato Quinoa Burgers

Ingredients

  • 1 lb sweet potatoes
  • 1 (15 oz) can black beans
  • 1 cup cooked quinoa
  • ½ red onion (diced)
  • ½ red pepper (diced)
  • 1 jalapeño (de-seeded and diced)
  • 2 cloves garlic (crushed)
  • 1 tsp ground cumin
  • ½ tsp ground chipotle pepper
  • 1 tsp fresh cilantro (chopped)
  • 1/4 cup rice chex (crushed)*
  • 1 egg
  • 8 iceberg lettuce leafs (for wrapping)
  • 1 avocado (sliced)
  • 1/2 cup roasted red peppers (sliced)

Instructions

  1. Start by boiling a large pot of water.
  2. Next, peel and cube the sweet potatoes and add them to the boiling water, cook for 20 minutes.
  3. While the potatoes are boiling, rinse and drain the black beans, then add 1 cup of the beans to a large mixing bowl and smash with a fork to create a paste for which to hold the burgers together.
  4. Next, drain the sweet potatoes and add them to the smashed beans. Smash them into the mixture with a fork without turning them into a puree.
  5. Next, add the cooked quinoa to the mix.
  6. Then add the chopped onion, red pepper, jalapeño, garlic and the remaining whole black beans.
  7. Finally, add the spices, cumin, chipotle pepper and cilantro, as well as the binding ingredients including the rice chex and egg.
  8. Mix together, then use your hands to form into 8 patties.
  9. Place the burgers on a grill over medium heat for 10 minutes, then flip and grill for an additional 10 minutes.
http://whitneybond.com/2012/10/11/chopped-challenge-thursday-quinoa-jalapenos-red-peppers-and-marshmallow-fluff/

Squash Puppies with Jalapeño Cream Dip

Squash Puppies with Jalapeño Cream Dip {Little Leopard Book}

After eating at Sissy’s Southern Kitchen while in Dallas, I became obsessed with re-creating their Squash Puppies with Jalapeño Jelly!

Healthy Squash Hush Puppies Recipe

I started playing around in the kitchen this week and came up with a similar version of their hush puppies recipe that is gluten-free and baked, not fried!

Healthy Squash Puppies Ingredients

Ingredients (makes 24 puppies)

  • 2 cups yellow cornmeal
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • 2 tsp pepper
  • 2 medium yellow squash
  • 1/3 cup milk
  • 2 eggs
  • 1/2 cup onion (chopped)
  • 2 tbsp butter (softened)
  • 1 jalapeño (de-seeded and diced)

Start by slicing the squash into cubes. Next, boil the squash in a large pot of water for 10 minutes (or until soft).

Squash Hush Puppies Recipe

Then combine the cornmeal, sugar, salt and pepper in a mixing bowl.

Squash Hush Puppies Recipe

In a separate bowl combine the milk, eggs, butter, diced onion and jalapeño.

Squash Hush Puppies Recipe

Next, drain the squash.

Squash Hush Puppies Recipe

Add the squash to the mixture and puree.

Squash Hush Puppies Recipe

Next, add the cornmeal mixture.

Squash Hush Puppies Recipe

Combine well then form into balls and place on a baking sheet.

Squash Hush Puppies Recipe

Bake for 30-35 minutes at 350° then remove when firm.

Squash Hush Puppies Recipe

Next, make the jalapeño cream dipping sauce.

Jalapeno Cream Dipping Sauce Ingredients

Ingredients

  • 4 jalapeños (de-seeded and roughly chopped)
  • 8 oz cream cheese
  • 1 tsp kosher salt
  • 1 tbsp sugar
  • 1 tbsp apple cider vinegar
  • 1 lime (juiced)

Start by de-seeding and chopping the jalapeños.

Jalapeno Cream Dipping Sauce Recipe

Place the jalapeños, as well as the other ingredients into a food processor and puree into a creamy consistency.

Jalapeno Cream Dipping Sauce Recipe

Serve on side of the squash puppies for dipping.

Healthy Hush Puppies Recipe

These are the perfect guilt-free alternative to the delicious seafood side dish favorite!

Healthy Hush Puppies Recipe

Crunchy on the outside, chewy on the inside, slightly salty with a little jalapeño kick!

Baked Squash Puppies with Sweet Jalapeño Sauce

These squash puppies are perfect as a snack or side dish!

Gluten Free Squash Puppies

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is Gluten-Free.

Squash Puppies with Jalapeño Cream Dip

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 2 dozen squash puppies

Squash Puppies with Jalapeño Cream Dip

Ingredients

    Squash Puppies
  • 2 cups yellow cornmeal
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • 2 tsp pepper
  • 2 medium yellow squash
  • 1/3 cup milk
  • 2 eggs
  • 1/2 cup onion (chopped)
  • 2 tbsp butter (softened)
  • 1 jalapeño (de-seeded and diced)
  • Jalapeño Cream Dip
  • 4 jalapeños (de-seeded and roughly chopped)
  • 8 oz cream cheese
  • 1 tsp kosher salt
  • 1 tbsp sugar
  • 1 tbsp apple cider vinegar
  • 1 lime (juiced)

Instructions

    Squash Puppies
  1. Start by slicing the squash into cubes.
  2. Boil the squash in a large pot of water for 10 minutes (or until soft).
  3. Combine the cornmeal, sugar, salt and pepper in a mixing bowl.
  4. In a separate bowl combine the milk, eggs, butter, diced onion and jalapeño.
  5. Next, drain the squash.
  6. Add the squash to the milk and egg mixture then puree.
  7. Add the cornmeal mixture.
  8. Combine well then form into balls and place on a baking sheet.
  9. Bake for 30-35 minutes at 350° then remove when firm.
  10. Jalapeño Cream Dip
  11. Start by de-seeding and chopping the jalapeños.
  12. Place the jalapeños, as well as the other ingredients into a food processor and puree into a creamy consistency.
http://whitneybond.com/2012/06/18/whats-for-a-side-squash-puppies-with-jalapeno-cream-dip/

Sweet Potato Jalapeño Fritters

These bites of yumminess were another Little Leopard original created for my Memorial Day Weekend BBQ! My Mom loves sweet potatoes and Dad loves jalapeños, so I combined the two into a healthy baked fritter recipe!

Ingredients

  • 2 large sweet potatoes
  • 1/2 red onion (finely chopped)
  • 1 jalapeño (de-seeded and chopped)
  • 2 garlic cloves (crushed)
  • 2 tbsp chopped cilantro (not pictured – last-minute addition!)
  • 4 oz can green chilies
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 2 eggs
  • 1 cup greek yogurt
  • 1 cup corn meal

Start by peeling and grating the sweet potatoes.

We used a salad shooter, but you could also use the large holes on a hand grater.

Once the potatoes are shredded, chop the onions, jalapeños, garlic and cilantro then add to the bowl.

Next, add the green chilies and top with the paprika and cumin, mix well.

Then add the eggs, greek yogurt and cornmeal to combine.  Use your hand to form the mixture into small balls.

Place onto a baking sheet and in the oven at 375° for 30-35 minutes.

Remove from oven and place onto a serving dish.

I served them with the Sweet Jalapeño Sauce from my Mexican Chorizo Meatball recipe.

These were a huge hit at the party and perfect if you are looking for a healthy potato side alternative to french fries!

♣ Vegan Option: Substitute the egg with Ener-g vegan egg replacement and the greek yogurt with Veganaise, Vegan mayonnaise.

♦ Gluten Free Option: This recipe is gluten-free.

Mexican Chorizo Meatballs with Sweet Jalapeño Sauce

Meatballs in the middle of “Meatless May” say it ain’t so! Don’t worry people, I used Soy Chorizo to make these spicy, scrumptious Mexican Meatballs!  To cool down the spiciness I topped them with a Sweet and Creamy Jalapeño sauce then added a Roasted Tomatillo and Corn Couscous for the side.

This recipe also gave me a great reason to use my new Meatball Grilling Basket from Sur La Table (love this place!)

My newest culinary gadget was easy to use and worked perfectly!!!

Ingredients (makes 12 meatballs)

  • 12 oz soy chorizo
  • 1/4 cup bread crumbs
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chili powder
  • 1/2 cup red onion (diced)
  • 1/4 cup green onions (chopped)
  • 2 tbsp fresh cilantro (chopped)
  • 2 cloves garlic (crushed)
  • 1 large egg
  • 4 oz can green chilies

Start by adding the bread crumbs, cumin, cayenne pepper and chili powder to the soy chorizo.

Next add the red and green onions, cilantro and garlic.

Finally add the green chilies and egg to combine the ingredients.

Mix well then form into meatballs. Spray the grill basket with olive oil cooking spray then place the meatballs in the basket. (If you do not have a grill basket, or a grill for that matter, you can cook the meatballs in a skillet with a tablespoon of olive oil on the stove.)

Now close the basket and place on the grill over medium heat.

Grill for about 6 minutes on each side. While the meatballs are grilling, prepare the sauce and side.

Sweet Jalapeño Sauce

Ingredients (makes app 1/2 cup)

  • 1/2 cup greek yogurt
  • 1 jalapeño (de-seeded and chopped)
  • 2 tbsp honey
  • 1 tsp cumin

Place all ingredients in a blender.

Blend until smooth.

Now, prepare the Roasted Tomatillo and Corn Couscous:

Ingredients (makes app. 2 cups)

  • 1 cup couscous
  • 1 cup water
  • 1/2 tsp salt
  • 2 tomatillos (husks removed)
  • 1 ear corn (kernels removed)
  • 1/4 cup tomatoes (chopped)
  • 1/2 cup red onion (chopped)
  • 1 jalapeño (de-seeded and chopped)
  • 1 lime (juiced)
  • 1/2 tsp cumin
  • 1 tbsp fresh cilantro (chopped)

Start by boiling the water and salt in a medium saucepan.  When the water comes to a boil, remove from the heat and add the couscous. Cover and let stand for 5 minutes. In the meantime chop the vegetables and remove the kernels from the ear of corn.

At this time roast the tomatillos on the grill until slightly charred.

Remove from the grill and chop.  Add these, as well as the other vegetables to the couscous and mix well.

Top with the lime juice, cilantro and cumin.

Mix together and your side is ready!

At this time the meatballs should be cooked through and ready to come off the grill.

Now remove the meatballs from the grill basket.

Place on a plate with the couscous and jalapeño sauce.

A unique and delicious dinner, but not for the faint of heart, this one is spicy!

One of my new favorite meals!

♦ Gluten Free Option: Substitute traditional breadcrumbs with gluten-free breadcrumbs. Use gluten-free couscous for the side.