Bean and Wild Rice Burgers Served with Sweet Potatoes and Spinach

2 c. wild black rice, cooked
3 c. black beans, drained if from cans
2 tbsp. no-salt seasoning (such as Mrs. Dash)
1 tbsp. garlic powder
½ tsp. salt
1 onion, finely diced

1 ½ lbs. sweet potatoes, scrubbed and diced
1 bunch spinach, thoroughly washed and chopped
½ c. almond milk, unsweetened
¼ c. nutritional yeast
salt to taste

To prepare the burgers, place rice, spices, and salt into a food processor with an S-blade and combine for 1-2 minutes. Mixture should still retain some texture from the rice and beans but be sticky enough to form into patties. Remove from food processor and place mixture in a large bowl. Fold in diced onion. Line a baking sheet with parchment paper. Form into 6-8 patties roughly ½ inch thick. Bake at 350F for 25 minutes.

Meanwhile boil water in a large stockpot. Add salt if desired. Boil sweet potatoes 15-20 minutes or until potatoes fall off of fork when pierced. Before draining, add spinach and allow it to wilt. This should only take a minute. Drain everything in a colander and transfer to mixing bowl or empty stockpot. Mash the potatoes and spinach, adding almond milk, nutritional yeast, and any extra salt.