Description
A flavorful and nutritious vegetarian patty made with caramelized Brussels sprouts, roasted sweet potatoes, butternut squash, and carrots, served with a zesty avocado cilantro sauce.
Ingredients
Scale
For the Crust:
- 1 cup Brussels sprouts, trimmed and halved
- 1 medium sweet potato, peeled and cubed
- 1 cup butternut squash, peeled and cubed
- 1 large carrot, peeled and grated
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- For the sauce: 1 ripe avocado
- 1/4 cup fresh cilantro leaves
- 1 tablespoon lime juice
- 1/4 cup plain Greek yogurt
- 1 clove garlic
- Salt to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss Brussels sprouts, sweet potato, butternut squash, and carrot with 1 tablespoon olive oil, salt, pepper, and smoked paprika. Roast on a baking sheet for 25-30 minutes until tender and caramelized.
- In a large bowl, mash the roasted vegetables slightly. Add chopped onion, minced garlic, breadcrumbs, and beaten egg. Mix until well combined.
- Form the mixture into 4-6 patties. Heat remaining olive oil in a skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and crispy.
- For the sauce, blend avocado, cilantro, lime juice, Greek yogurt, garlic, and salt in a food processor until smooth.
- Serve patties warm with a dollop of creamy avocado cilantro sauce on top or on the side.
Notes
You can customize the seasonings to taste.