• 2 medium sweet potatoes, halved
  • 2 tbsp olive oil
  • 400g edamame beans
  • 6 tbsp coriander, freshly chopped
  • 9 spring onions, finely chopped
  • 1 tsp cumin seeds, lightly crushed
  • ½ tsp smoked paprika
  • 8 portobello mushrooms, stalks removed
  • ½ ripe avocado, halved and destoned
  • 75g silken tofu
  • Juice of ½ lime
  • ½ garlic clove, crushed
  • 1 red chilli, deseeded and finely chopped
  • Handful rocket
  • Handful alfalfa shoots


  1. 1

    Preheat the oven to 200°C/gas mark 6. Place the halved sweet potatoes on a baking sheet, drizzle with 1 tbsp of the olive oil and roast for 40 minutes or until tender and lightly charred. Scoop the flesh from the skin and mash in a bowl with a fork.

  2. 2

    Blanch the edamame beans, then whizz in a blender until finely chopped. Add to the mashed sweet potato along with the coriander, 3 spring onions, cumin and smoked paprika. Season to taste and combine well. Shape into 8 thin burgers and allow to cool for 20 minutes.

  3. 3

    Meanwhile, brush the mushrooms with a little of the olive oil and grill on high for 5 minutes until tender, turning halfway through. Heat the remaining oil in a large non-stick frying pan, then add the burgers and cook for 7 minutes, turning very carefully just once during cooking.

  4. 4

    Combine the avocado, tofu, lime juice, garlic, chilli and remaining spring onions to make a quick guacamole. To serve, place a mushroom on a chopping board, then place a burger on top. Add the guacamole, then another burger. Finish with some rocket and alfalfa shoots, and top with a final mushroom.

Nutritional Details

Each serving provides
  • Energy 1461kj 349kcal 17%
  • Fat 16.4g 23%
  • Saturates 2.3g 12%
  • Sugars 9.0g 10%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 398kj/95kcal

Each serving provides

26.1g carbohydrate 8.9g fibre 19.6g protein

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