Prep time: None
Cook time: 90 min
1 small sweet potato, baked
¼ cup dry quinoa
¼ cup dry buckwheat
1 15-oz. can garbanzo beans, rinsed and drained
2 tbsp. parsley
1 tsp. cayenne pepper (optional)
1½ tsp. cumin
½ tsp. salt
½ tsp. pepper
2 tbsp. gluten-free flour
2 tbsp. olive oil
1½ cup fresh red peppers
Preheat oven to 400°F. Bake the sweet potato for 45–60 minutes or until soft.
While the sweet potato is baking, cook the quinoa and buckwheat in separate pots until soft, about 30–60 minutes.
Remove the stem and seeds from the red peppers. Cut the whole pepper in quarters and the half pepper in half, and roast all six pieces in the oven for about 15–20 minutes.
Once the sweet potato is baked and cooled, combine garbanzo beans, sweet potato, parsley, cayenne pepper, cumin, salt and pepper, flour, and one tbsp. oil in a food processor.
Allow the grains to cool, and then in a separate bowl, mix the bean mixture with the quinoa and barley.
Heat the remaining tablespoon of oil in a large pan on medium heat. Place heaping spoonfuls of the mixture onto the hot pan, and use the back of the spoon to pat them flat and form 4-inch diameter patties. Brown both sides of each burger. Serve on a bun with one piece of the roasted pepper, sliced.