20

40

Baked Sweet Potatoes

1 Large sweet potato (or 2 medium), peeled and sliced
1 Tbsp Olive oil
1 Tbsp Pure maple syrup
Pepper

Avocado Spread

2 Avocados, mashed
1 lime, zest & juiced
Salt & pepper to taste

Tomato Mix

1 medium size Tomato, diced
2 Tbsp Red onion, minced
1/2 Fresh chili pepper (optional if you want spiciness)
1/2 Lime, juiced
Salt & pepper to taste

Basil Tahini Spread

1 Tbsp Tahini
2 Tbsp Vegan greek yogurt
2 Tbsp Water
1 Tbsp Olive oil
1 clove Garlic, minced
Fresh basil, minced

Additional Ingredients

4 (1 pack) Wholly Veggie! Herby Garlic greens Patties
4 Burger buns
Small handful Alfalfa

Getting Started

Directions

Baked Sweet Potatoes:

Preheat oven at 400°F. Peel, wash and slice your potatoes. In a bowl mix all the ingredients together: potatoes, olive oil, maple syrup and pepper. Place a baking sheet on a pan and spread your potatoes evenly. Cook for 30-40 minutes and turn halfway through cooking time.

Avocado Spread:

Peel and mash avocados in a medium serving bowl. Add lime zest, juice and salt & pepper to taste. Mix well and set aside.

Tomato mix:

Take a medium size bowl, add the diced tomatoes, red onions, chili peppery, lime juice and salt. Mix well and set aside.

Basil Tahini Spread:

Take a small bowl, add the tahini, vegan Greek yogurt, water, olive oil, minced garlic and basil. Mix well and add more water if the spread is too thick.

Burger:

Heat a large pan over medium-high heat. Take Wholly Veggie’s Herby Garlic Green Patties and cook them in the toaster. In the meanwhile add your burger buns to the pan. Toast, without moving, until both cut surfaces turn light golden brown. Flip and repeat. For serving, spread the basil tahini on the lower bun, add the pattie, avocado spread, tomato mix, baked sweet potatoes, alfalfa and add more basil tahini spread on the upper bun.

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