The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sweet Potato & Black Bean Burger with Tahini Salad
Co-created with Ella Mills, this recipe is perfect for a quick weeknight win! Featuring Plants 100% natural Protein Veggie burgers, made with black beans and sweet potatoes, and served alongside nutty grilled Tenderstem broccoli and a vibrant quinoa salad. Dollop over creamy tahini yoghurt for the perfect plate. This is real food with real flavour.
1/3 daily fibre
13 plants
Serving size
Ingredients
- 110g baby tomatoes
- 1 tbsp maple syrup (maple syrup(100%))
- 180g Tenderstem broccoli
- 1 chilli
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 4 x Plants Sweet Potato & Black Bean Burgers (Chick Pea, Sweet Potato Diced, Black Turtle Beans, White Onion, Red Peppers, Rapeseed Oil, Courgette, Cauliflower, Potato Flake, Garlic Puree, Smoked Paprika, Coriander, Salt, Pumpkin Seeds, Lemon Juice, Lime juice, Ground Cumin, Rice Flour, Parsley, Chipotle powder, Ground Black Pepper, Oregano, Water)
- 1 handful of fresh coriander
- 2 garlic clove
- 160g quinoa (Quinoa 100%)
- 2 tbsp red wine vinegar
- 2 tbsp tahini (Sesame)
- 80g mixed salad leaves
- 30g multi seed mix (Linseeds Brown 37.5%, Sunflower seeds 37.5%, Chia Seeds 15%, Pumpkin seeds 10%)
Nutritional Information
Calories: 569
Protein: 19g
Carbs: 49g
Fat: 30g
Sweet Potato & Black Bean Burger with Tahini Salad
Co-created with Ella Mills, this recipe is perfect for a quick weeknight win! Featuring Plants 100% natural Protein Veggie burgers, made with black beans and sweet potatoes, and served alongside nutty grilled Tenderstem broccoli and a vibrant quinoa salad. Dollop over creamy tahini yoghurt for the perfect plate. This is real food with real flavour.
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Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan & a small bowl
Make the maple seeds
- Heat the large frying pan on medium heat. Once hot, add the seeds and toast for 2-3 mins, until golden brown
- Add half the maple syrup and toss to coat. Remove from the pan and set aside
Cook the quinoa & prep the veg
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Finely chop or crush the garlic. Halve the tomatoes. Deseed and finely dice the chilli. Roughly chop the coriander
Grill the broccoli
- Preheat the grill to high (240C)
- Trim the broccoli and add to the foil-lined baking tray. Toss with 1 tsp oil, half the garlic, half the chilli and a pinch of salt and pepper
- Grill for 8-9 mins, until golden and tender
Cook the burgers & make the tahini yoghurt
- Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the bean burgers and cook for 10 mins, turning occasionally, until piping hot
- Meanwhile, in the small bowl, combine the yoghurt, tahini, half the vinegar, half the coriander and the remaining maple syrup and garlic. Season with a pinch of salt and pepper
Toss & plate up
- Return the quinoa to the pan and stir through the salad leaves, tomatoes, remaining vinegar and remaining coriander. Season with salt and pepper
- Share the salad between plates, with the broccoli alongside. Top with the burgers. Add a dollop of tahini yoghurt. Scatter with the maple seeds and remaining chilli to finish
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