Veggie Burger with Roasted Sweet Potato and Sautéed Spinach

Ingredients

• 180 g sweet potato (about 1 medium, scrubbed and cubed into 1-inch pieces)
• 0.5 tsp olive oil
• 0.25 tsp paprika (can use smoked paprika for extra flavor)
• 0.25 tsp garlic powder
• 0.125 tsp salt
• 0.125 tsp black pepper (freshly ground)
• 1 tsp fresh parsley (chopped, for garnish (optional))

Instructions

1. 1

   Preheat the oven

   • Preheat your oven to 400°F (200°C).
   • Line a baking sheet with parchment paper for easy cleanup.
2. 2

   Season the sweet potatoes

   • Place the cubed sweet potato in a medium bowl.
   • Drizzle with olive oil.
   • Sprinkle the paprika, garlic powder, salt, and black pepper over the top.
   • Toss well until every piece is evenly coated with oil and spices.
3. 3

   Roast the sweet potatoes

   • Spread the seasoned sweet potato cubes in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan.
   • Roast for 20-25 minutes, flipping them halfway through.
   • The sweet potatoes are done when they are tender on the inside and slightly caramelized and crispy on the edges.
4. 4

   Garnish and serve

   • Remove from the oven and let them cool for a minute.
   • If using, sprinkle with fresh parsley before serving.
   • Serve immediately as a delicious side dish.

Ingredients

• 450 g Fresh Spinach (About 1 lb, washed and thoroughly dried)
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic (Thinly sliced)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Chili Flakes (Optional, for a little heat)

Instructions

1. 1

   Heat the olive oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, add the thinly sliced garlic and red chili flakes (if using).

2. 2

   Sauté the garlic for about 30-60 seconds, stirring constantly, until it becomes fragrant and turns a very light golden color. Do not let it brown, as burnt garlic will taste bitter.

3. 3

   Add the thoroughly dried spinach to the skillet. The pan will be very full. If necessary, add the spinach in 2-3 batches, allowing the first batch to wilt down for about 30 seconds before adding the next.

4. 4

   Using tongs, gently toss the spinach to coat it with the garlic-infused oil. Continue to toss until all the spinach has wilted and turned a vibrant green, which should take about 2-3 minutes.

5. 5

   Remove the skillet from the heat immediately to prevent overcooking. Squeeze out any excess liquid if you prefer a drier consistency. Season with salt, black pepper, and fresh lemon juice. Toss one last time and serve immediately.