I have a CARB-fession. I am in love with bread. You heard it here first. I am NEVER one to shy away from eating a full bread basket at an Italian restaurant, asking for more fresh pita at my favorite Lebanese joint or getting that bread burger bun instead of lettuce wrap for my veggie burger. And I’m not alone! Most vegetarians/vegan do tend to eat a lot of bread, cause it’s filling, delicious, and really sometimes the only option we have when dining out or traveling. BUT I can’t be eating so much bread or I’ll turn into a loaf – and definitely NOT one of those adorable corgi loafs. So I created a delicious burger with sweet tater “bunz” that is SO good, protein-packed, and hearty. Not to mention, completely plant-based, vegan, and even has ‘eggs’!! See below!

Sweet Potato Burger Buns with Crispy Chick’n & Masala ‘Eggs’

• 1 large sweet potato – cut in 1/8 inch circles 
• 1 medium white onion – sliced in 1/4 inch circles 
• 1 clove of garlic – sliced length wise in half 
• 1 meatless chick’n burger – I used Gardein Crispy Chick’n Patty
• 1/2 cup (more or less depending on how thick an omelette you’d like) JUST eggs 
• 1/2 tsp cumin seeds 
• 3-4 curry leaves 
• 1/4 tsp red chili powder 
• 1/2 large avocado – sliced 
• salt 
• freshly ground black pepper 
• vegetable/cooking oil 
• Coriander-Tahini sauce (recipe below) 

Coriander Tahini Sauce

• 1/2 cup tahini 
• 1 tsp lemon juice 
• handful fresh coriander – thoroughly washed 
• pinch of cumin powder
• 1/4 cup water 
• salt 
• black pepper 

blender together until completely smooth. taste and adjust for salt.

To Make Burgers:

1. Heat a large non stick pan over medium-high flame. While it heats up, rub each side of the sweet taters with half clove of garlic thoroughly. To the hot pan, add in a bit of oil to coat. Once hot, add in the sliced sweet taters. Sprinkle with a bit of salt and freshly ground pepper. Cook about 3-4 minutes on one side, flip and cook until fork tender, but not mushy. remove and allow to cool.
2. In the same pan, add a bit more oil and toss in the sliced onions and the remaining half clove of garlic. Sprinkle with some salt and sauté until onions begin to brown on the edges. Remove.
3. Add a bit more oil and once hot, add in the chick’n burger. Cook on each side until golden brown and crispy. Remove.
4. At this point, use some paper towel to carefully wipe down the pan of excess oil and crumbs etc. Place on medium heat, add in a bit more oil and once hot add in the cumin seeds. After about 30 seconds add the curry leaves being very careful and stepping away since they pop. Once popping is complete, pour in JUST eggs and sprinkle with a tiny bit of salt and red chili powder. Cook about 1-2 minutes on each side until cooked through like a well done omelette! Remove.
5. Now for delicious layering. Place one sweet tater on a serving platter, place the crispy chick’n on first, then half of the omelette folded, some sliced avo, the sautéed onions. Then on another sweet tater, place a heaping of the coriander tahini sauce and close the sammie. Place a toothpick in the middle to hold. Repeat to create one more sammie!
6. STUFF YOUR FACEEEEE