Makes 4 servings
1/2 cup uncooked white or red quinoa
1/4 red onion, quartered
1/2 cup fresh cilantro or dill
1 15-oz. can low-sodium black beans, rinsed and drained
1 egg (sub flax egg or chia egg if vegan)
1 red bell pepper, seeded and diced
4 sweet potatoes, peeled and cut into matchsticks
4 Tablespoons safflower or coconut oil
1/2 teaspoon paprika
1/2 teaspoon chipotle chile powder or mild chili powder
1/4 teaspoon ground turmeric
1/4 teaspoon salt
4 large collard leaves, washed and trimmed
1 avocado, pitted, peeled, and sliced
2 cups kale or watercress
We couldn’t wait to get our hands on Eat Complete, the new cookbook by Drew Ramsey, M.D., the Columbia University psychiatrist who’s also a member of our advisory board. The book is packed with brain-boosting recipes, including these three that turn kid-favorite burgers, pizza, and mac and cheese into superfoods!
1. Preheat the oven to 400°F.
2. Cook the quinoa according to the package instructions and set aside.
3. Place the kale or watercress, onion, and cilantro or dill in a food processor and pulse 8 to 10 times to roughly chop.
4. Add the quinoa and beans and pulse until a chunky mixture forms. Stir in the egg and diced bell pepper.
5. Form the mixture into four 4-inch-wide burgers. Place on a plate and chill in the refrigerator for 30 minutes.
6. Prepare the fries. In a large bowl, toss the sweet potatoes with half the oil, paprika, chipotle powder, turmeric, and salt. Spread the fries on two ungreased baking sheets.
7. Place in oven and bake for 25 to 30 minutes, turning occasionally until fries are browned and fork-tender. Remove from oven.
8. While the fries are baking, cook the burgers. Warm the remaining oil in a large skillet over medium-high heat, or heat a grill. Add the burgers and cook for 4 to 5 minutes, turning once or twice until they are browned.
9. Transfer the burgers to the collard leaves. Top with avocado slices and serve immediately with fries.