Sweet Potato Burgers

Sweet Potato Burger - The Vegan Rhino

Sweet Potato Burger - The Vegan Rhino

Some days you just need a burger. So why not bite into this plant-based burger that is made with sweet potato, quinoa and black beans! It packs tons of flavor and is a great alternative to store-bought meat alternatives. Whether you make these fresh or have them frozen, they are highly satisfying and always filling. Let’s get cooking!

Yield: 8 patties


1.5 lbs sweet potato

1/2 cup quinoa, rinsed

1 cup vegetable broth

1 1/2 cups cooked black beans, rinsed and drained

1 small red onion (about 1/2 large red onion)

1/2 large red bell pepper, diced

1/3 cup cilantro, chopped (optional)

2 garlic cloves, minced

1 1/2 tsp. smoked paprika

1 3/4 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

1 1/4 cups quick cooking oats

8 burger buns



  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and place sweet potatoes on. Poke each with a fork 4-5 times and roast for 60-75 minutes. Remove from oven and once cool to handle, remove skin and mash.
  2. Keep oven temp at 400 degrees F. Prepare baking sheet with parchment paper and set aside.
  3. In a small pot over medium heat, bring vegetable broth to a boil. Add quinoa and reduce heat to low, simmering for 11 minutes. Remove from heat and cover, steaming for 10 minutes. Set aside.
  4. In a stand mixer or large bowl, combine mashed sweet potato, cooked quinoa, black beans, red onion, red bell pepper, cilantro, garlic, seasoning, and oats. Mix with paddle attachment or large spoon until fully incorporated.
  5. On preparer baking sheet, scoop and form mixture into patties. Refrigerate for 20 minutes. Remove from refrigerator once oven is heated.
  6. Bake for 35 minutes. Remove from oven and let cool for 5 minutes before serving. 
  7. Serve on bun.


Chef’s tip: Freeze for up to 1 month! 

The Ultimate Sweet Potato Fries

Sweet Potato Fries with Pecans - The Vegan Rhino

Sweet Potato Fries with Pecans - The Vegan Rhino

You guys are going to flip over this recipe! These ultimate sweet potato fries were made using my air-fryer, giving them the perfect crunch. These are going to be a new fan favorite in your house, so be prepared! Whether you are looking for a new side dish or just a quick and simple snack, these are them.

Sweet Potato Fries with Pecans - The Vegan Rhino

Yield 2


1 large sweet potato, sliced

1-1/2 Tbsp. avocado oil

3/4 tsp. ground cinnamon

1/8 tsp. garlic powder

1/8 tsp. ground nutmeg

Pinch of Himalayan Salt

2 Tbsp. butter, sliced

1/4 chopped pecans

1 Tbsp. agave

1 Tbsp. freshly chopped parsley


1/4 cup vegan mayonnaise

1/2 tsp. smoked paprika

1/4 tsp. Apple cider vinegar

1 tsp. water

2 tsp avocado oil

1/8 tsp. garlic powder

Pinch of Salt and pepper

Sweet Potato Fries with Pecans - The Vegan Rhino


Cut the sweet potato French fry style and coat with all the ingredients (except the sauce).

Air fry at 400 degrees for 15 min. Add the sliced butter, agave, and pecans; Cook for an additional 7-8 min.

Garnish with sauce and parsley.


Chef’s tip: If you coat the sweet potato fries with the agave in the beginning, make sure to watch so they do not burn.

Pumpkin Gnocchi 

Pumpkin Gnocchi

Pumpkin Gnocchi Making your own pasta can be tough which is why I have created this 3 ingredient gnocchi. To make this, you will just have to roast a pumpkin pie pumpkin and mash up the pulp into a smooth purée. The secret to this recipe is using fresh ingredients to elevate the ingredients into something mouth watering. Give this a try the next time you have some friends over for dinner or at your next family dinner. 

Pumpkin Gnocchi

Yields 4 servings


1 cup homemade pumpkin purée

1 small sweet potato

2-1/2 cup King Arthur organic flour

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water, combined

1 tsp. Vitacost Himalayan Pink Salt

Sage Butter:

1/4 cup Earths Balance Vegan Buttery Sticks

1 garlic clove, minced  

7-8 fresh sage leaves


  1. Preheat oven to 400 degrees F.
  2. On a small looking sheet, lightly oil it and place the sweet potato that has been cut in half onto it. Roast for about 20 minutes or until it is tender. Remove from the oven and allow to cool.
  3. On your counter, pour flour and crest a crater-like shape. Then add the egg replacer, pumpkin purée and roasted/peeled sweet potato and salt, slowly mixing the flour in until dough forms. Roll into a half sphere shape. 
  4. Slice dough into 8 segments. Roll out each segment into 12″ long pieces (like a ruler), cutting every 3/4-1in. to create smaller square shapes.
  5. Using the back of a fork, press the dough into the back of the fork while you press down (in a rolling motion). This will get the small line indents onto the gnocchi.
  6. In a pot of hot water, place your pumpkin gnocchi in and bring to slight boil. Stirring slightly, wait until it rises to the top. This will signify it is done and to be removed. Place the gnocchi in to a colander to drain.
  7. In a pan, place on medium heat and add your butter and brown for 3-5 minutes. Then add sage leaves and cook for 30 seconds. Next, add the pumpkin gnocchi (be careful not burn the butter). 
  8. Sprinkle with vegan Parmesan and parsley or choice of topping.

Chef’s tip: Feel free to make this with squash or a sweet potato for a different gnocchi. 

Sweet Potato Smoothie 

Sweet Potato Smoothie

Sweet Potato Smoothie

Being creative with your smoothie making can be hard, so I have created this fall-inspired sweet potato drink. With only using organic and wholesome ingredients, this nutrient packed fall smoothie will be your new favorite morning snack.

Sweet Potato Smoothie

Yileds 1 serving


1 sweet potato, roasted

2 cup plain almond milk

1/4 cup rolled oats

1 tsp. pumpkin spice seasoning

1/2 tsp. cinnamon

1 tsp. camucamu powder

pinch of Vitacost Himalayan Fine Pink Salt


  1. In a Vitamix blender, place all above ingredients in and turn to highest setting. Blend for 2-3 minutes or until smooth.