Description
A flavorful and nutritious vegetarian patty made with caramelized Brussels sprouts, sweet potatoes, butternut squash, and carrots, served with a creamy avocado cilantro sauce.
Ingredients
Scale
For the Crust:
- 1 cup Brussels sprouts, trimmed and halved
- 1 medium sweet potato, peeled and diced
- 1 cup butternut squash, peeled and diced
- 1 large carrot, peeled and grated
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1 egg, beaten
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 ripe avocado
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Greek yogurt
- 1 tbsp lime juice
- 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 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until caramelized and tender.
- In a large bowl, mash the roasted vegetables. Add onion, garlic, breadcrumbs, egg, smoked paprika, salt, and pepper. Mix until well combined.
- Form the mixture into patties. Heat remaining olive oil in a skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown.
- For the sauce, blend avocado, cilantro, Greek yogurt, lime juice, garlic, and salt in a food processor until smooth.
- Serve patties warm with the creamy avocado cilantro sauce drizzled on top.
Notes
You can customize the seasonings to taste.