Looking for a wholesome, make-ahead lunch idea that’s packed with flavor and perfect for meal prep? These Sweet Potato and Black Bean Patties are the answer. Made with simple, pantry-friendly ingredients and spiced just right, these patties are hearty, satisfying, and ideal for lunch boxes — whether for school, work, or quick dinners.
They’re naturally vegetarian, easily adaptable to be vegan or gluten-free, and taste just as delicious at room temperature as they do warm. Packed with plant-based protein, fiber, and complex carbs, they’ll keep you full and fueled for hours.
Why You’ll Love These Patties
- Perfect for meal prep: Store in the fridge or freezer for easy grab-and-go lunches.
- Versatile: Serve in burgers, wraps, salads, or lunch containers with dips.
- Kid-friendly: Mildly spiced and easy to eat with hands.
- Budget-friendly: Uses affordable staples like sweet potatoes and canned beans.
- Nutritious: A balanced plant-based meal that’s filling and nourishing.
Ingredients
- 2 medium sweet potatoes (about 500g), peeled and cubed
- 1 can (400g) black beans, drained and rinsed
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup rolled oats (or breadcrumbs)
- 1/4 cup chopped fresh cilantro or parsley (optional)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (or chili powder for heat)
- Salt and pepper, to taste
- 1–2 tbsp olive oil (for cooking or brushing if baking)
Step-by-Step Instructions
1. Cook the Sweet Potatoes
- Place the peeled, cubed sweet potatoes in a pot of boiling water.
- Boil for 10–12 minutes or until soft and fork-tender.
- Drain well and allow to cool slightly before mashing.
2. Mash the Base
- In a large bowl, mash the sweet potatoes until smooth.
- Add half of the black beans and mash slightly — leave the rest whole for texture.
3. Add Flavor and Texture
- Add the rest of the black beans, chopped onion, garlic, oats (or breadcrumbs), herbs, and spices.
- Season with salt and pepper.
- Mix thoroughly using your hands or a spoon until well combined. The mixture should be soft but able to hold its shape.
4. Shape the Patties
- Divide the mixture into 8–10 equal portions.
- Form each portion into a patty about ½ inch thick.
5. Cook the Patties
Option A: Bake
- Preheat oven to 400°F (200°C).
- Line a baking tray with parchment paper and lightly brush with olive oil.
- Place patties on the tray and brush tops with a little oil.
- Bake for 25–30 minutes, flipping halfway, until golden and slightly crisp on the outside.
Option B: Pan-Fry
- Heat 1–2 tbsp olive oil in a skillet over medium heat.
- Cook patties for 4–5 minutes on each side until golden brown and firm.
How to Serve
These patties are incredibly versatile. Here are a few easy ways to enjoy them:
- In lunch boxes with hummus or yogurt dip and fresh veggies
- On a bun with lettuce, tomato, and sauce for a veggie burger
- Wrapped in a tortilla with avocado and greens
- Crumbled into salads or grain bowls
Storage Tips
- Refrigerate: Store cooked patties in an airtight container in the fridge for up to 5 days.
- Freeze: Freeze patties between parchment paper in a sealed container or zip-top bag for up to 3 months.
- Reheat: Warm in a skillet, oven, or air fryer until heated through and crispy.
Extra Tips & Variations
- Gluten-Free Option: Use gluten-free oats or oat flour.
- Add-ins: Corn kernels, grated zucchini (squeezed dry), or bell peppers can be added to the mix.
- Spice it up: Add chili flakes or jalapeño for heat.
- Make mini patties: Great for kids or as appetizers.
Final Thoughts
These Sweet Potato and Black Bean Patties are everything you want in a lunch box recipe — easy, nutritious, satisfying, and incredibly adaptable. Whether you’re feeding picky eaters, planning weekday meals, or just want something delicious and fuss-free, these patties check all the boxes.