Cauliflower Sweet Potato Burgers with Avocado and Sriracha Mayo

This recipe was adapted from Feed Me Phoebe and is gluten free, paleo, and vegetarian. The flavors are amazing and go really well together! The patties can be made ahead of time and put in the fridge up to 2 days ahead of time. Let's get right to it: 

Ingredients:

• 1 small head cauliflower
• 1.5 lbs sweet potatoes
• sea salt
• olive oil
• ground cumin
• 1/3 cup almond flour 
• 1 large egg
• 1 tsp chili powder
• 1 T cilantro
• zest of 1 lime
• 2 T lime juice
• 2 avocados, mashed
• 1/2 cup sriracha mayo (or make your own by mixing the 2)
• 6 sandwich flats, buns, or lettuce cups 
• spinach, lettuce, tomato for serving (whatever you like)

Directions: 

1. Preheat oven to 425. Chop cauliflower into florets and peel and chop sweet potatoes. Place on parchment paper lined baking sheet and sprinkle with olive oil, ground cumin, and salt. You may need 2 pans. Bake for 30 minutes. Keep oven on. 
2. Place all cauliflower and 1/2 sweet potatoes into a food processor and pulse until a thick paste forms. 
3. Scrape into a bowl with remaining sweet potato chunks, almond flour, egg, chili powder, cilantro, and lime zest. Fold together. 
4. Form mixture into 5 or 6 patties and set on a plate. The mixture is sticky so place in refrigerator to set up for 20 minutes. 
5. While patties are setting up, mix avocado, lime juice, and pinch of salt in a bowl.
6. Heat olive oil over a large skillet over medium-high heat. Add patties and cook about 3 mins on each side, until set. Flip carefully and re-form if they fall apart! 
7. Transfer patties and buns (cut-side up) to the parchment lined baking sheet and bake for 10 mins.
8. Take out patties and buns and assemble burgers as you wish with avocado smash, sriracha mayo and other toppings of your choice. 
9. Serve with a side and enjoy! 

Baked Eggplant Parmesan

Wowsers...there has been a ton going on in our house lately but I'm FINALLY catching up some more recipes!  Good grief - this one was made in October (note the spider candle holder beyond the salad bowl)! Better late than never right? :)  This recipe was adapted from Gimme Some Oven - one of my favorite sites to get great recipes! Here are the details: 

Ingredients:

• 2 medium eggplants 
• salt
• 1.5 cups breadcrumbs
• 1 T Italian seasoning
• 2 eggs
• olive oil spray
• 1 jar sauce (your choice - 25 oz.)
• 2 cups shredded Mozzarella 
• 2/3 grated Parmesan 
• 1/2 cup chopped fresh basil 

Directions:

1. Slice each eggplant into 1/2 inch thick rounds. Sprinkle each with salt and place on paper towels for 30 minutes to drain out bitterness. Rinse salt off. 
2. Preheat oven to 425 degrees. Prep 2 baking sheets with parchment paper. 
3. Whisk breadcrumbs, Italian seasoning, and 1 tsp. salt together. 
4. Whisk eggs in separate bowl. 
5. Dip each eggplant round in egg and then breadcrumb mixture. Place on baking sheet and bake for 20 minutes. 
6. Spread sauce on the bottom of an 11 x 8 baking dish. Place a layer of eggplant rounds covering the bottom, followed by 1 cup Mozzarella, 1/3 cup Parmesan, 1/4 fresh basil. Repeat another layer as follows: eggplant, sauce, Mozzarella, Parmesan, basil. 
7. Bake for 15-20 minutes until the cheese and sauce are bubbly. 
8. Remove and sprinkle with remaining basil. 
9. Serve with a salad and enjoy!