FOOD: Veggie Sliders with Tahini Mayo

Hi there, Made By Girl fans! I'm Jen from Pretty Eats and today I'm serving up a favorite of mine, Veggie Sliders with Tahini Mayo. I cannot tell you how great this recipe is, so tasty and healthy! Usually, we will make a double batch of these veggie sliders so we'll have extra for lunch the next day. Much room for adapting these sliders to what you have in the kitchen. How great would these be with some sauteed zucchini added to them? I truly love how these are baked, which just adds to the ease of this recipe. Try these Veggie Sliders in buns, wraps, or even on top of a salad, yummy any way you have them!

Veggie Sliders with Tahini Mayo

Ingredients: makes 4-6 sliders

2 sweet potatoes, skin-on and washed
4 small pre-cooked beets, finely chopped (you can often find these packaged in the refrigerator section of stores)
1 shallot, chopped
1 clove garlic, minced
2 small portabello mushrooms, chopped
1 cup quinoa, cooked
2 tablespoons flour
2 tablespoons mayo (Vegenaise or regular mayonnaise, your preference)
2 tablespoons tahini
juice of 1/4 meyer lemon
sea salt and ground pepper
microgreens
mini slider buns

Directions:

In a 400 degree oven, place sweet potatoes on a foil-lined baking sheet. Bake for 30-40 minutes, until soft.
Saute shallot and mushrooms in a touch of olive oil. Add garlic and beets after a few minutes, and a sprinkle of salt and pepper. Cook until soft, about 5 minutes.
Scoop the inside of the cooked sweet potatoes into a large bowl, and combine with beets/shallot/mushroom mixture. Add quinoa and flour. Mix well.
Taste mixture for seasoning, add salt and pepper to suit your taste.
Refrigerate slider mixture for 30 minutes before forming 4-6 small patties. (Add more flour if too sticky.)
In a 350 degree oven, bake patties on a foil-lined oiled baking sheet for 15 minutes. Flip and bake for an additional 15 minutes, or until golden.
Make the Tahini Mayo by combining mayo, tahini, lemon juice, and a small pinch of salt and pepper.
Assemble sliders on buns with a spoonful of Tahini Mayo and a sprinkle of microgreens. Enjoy!