Quinoa burger pittas
2 medium, sliced lengthways
1 medium, cut into 2cm strips
Calorie controlled cooking spray
Sweet potato(es), raw
250 g, cut into cubes
1 clove(s), crushed
½ medium, finely chopped
Wholemeal Pitta Bread
1 tablespoons, chopped
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the courgettes, pepper and tomatoes on a baking tray lined with baking paper, mist with cooking spray and roast for 25 minutes until tender. Transfer to a plate and set aside to cool. Keep your oven on.
- Meanwhile, cook the sweet potato in a pan of boiling water for 15 minutes or until tender. Drain and mash in a bowl. Cook the quinoa according to pack instructions, then drain and add to the sweet potato.
- Mist a frying pan with cooking spray and put over a medium heat. Add the garlic and chopped onion and cook, stirring, for 2 minutes. Add to the quinoa and sweet potato. Season and mix well. Shape the mixture into 4 patties, put on the baking tray and mist with cooking spray. Cook in the oven for 40-45 minutes until golden, turning halfway. Once cooked, leave for 5 minutes before handling as they will be fragile.
- Combine the roasted vegetables with the balsamic vinegar and season. Warm the pittas in the oven for 2 minutes, then fill each one with a burger, roasted veg, rocket, sliced red onion and parsley, and serve.