Sweet Potato & Black Bean Burger with Tahini Salad

Serving size

1 person 2 people 4 people

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%)

Allergens

Contains: Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	188Kcal	569Kcal
	787kJ	2381kJ
Fat	9.9g	30g
of which saturates	3.1g	9.5g
Carbohydrates	16g	49g
of which sugars	2.7g	8.1g
Protein	6.4g	19g
Salt	0.34g	1.0g
Fibre	5.4g	16g

Back

Vegan 1/3 daily fibre 13 plants

Sweet Potato & Black Bean Burger with Tahini Salad

Prep time: 20 mins

Total time: 30 mins

Cuisine: European

Food group: Vegan

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.

Cooking Instructions

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.

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