Cauliflower Sweet Potato Burgers with Avocado and Sriracha Aioli (Vegetarian Paleo)

Paleo Cauliflower Sweet Potato Burger Recipe with Avocado, Sprouts, and Sriracha Aioli | Vegetarian Paleo, Gluten-Free, Healthy, Grain-Free | Feed Me Phoebe

The brilliance of these Paleo sweet potato veggie burgers pretty much speak for themselves, so I’m going to keep today’s post brief. Mainly, because I just got back from California, and in addition to being in serious oyster and claw-footed bathtub withdrawal, my jet lag has rendered me barely fit to unpack my suitcase. More on our trip to Inverness soon. For now, veggie burgers.

I’ve been experimenting with eating fewer grains recently. As much as such a pursuit makes my inner healthy hedonist stomp her feet, my skin has been off, so I’m hoping that upping my game on the clean eating front will help things settle. I’m pretty sure there was a lot of sugar to blame along the way (I’m looking at you wedding night creme brûlée cups), so taking it easy on the carb front (if only for the immediate future) can’t hurt.

Roasted Sweet Potatoes for my PALEO Cauliflower Veggie Burgers | Feed Me Phoebe Roasted Cauliflower for my PALEO Sweet Potato Veggie Burgers | Feed Me Phoebe

A few months ago, I told you about the special place frozen veggie burgers hold in my heart. (It’s a section called my inner college girl that will always burn bright for not-so tasteful side boob, all nighters at the library and Cooks champagne.) Back in April, I got my hands on a serious stash of my favorite veggie burger brand. But since I’ve completely blown through them by now, and our national day of burgers is nearly upon us, I thought I’d whip up something homemade for Meatless Monday before I left for my trip.

Per the grain-free dietary addendum, I wanted to make them Paleo. And that turned out to be a challenge. Most gluten-free burgers use quinoa instead of breadcrumbs to add body to the patty, and legumes to make the mixture bind together.

Cauliflower Sweet Potato Burgers - a rare PALEO veggie burger | Gluten-free, Vegetarian | Feed Me Phoebe Paleo Veggie Burgers with Roasted Cauliflower, Sweet Potato, Avocado, and Sprouts | Feed Me Phoebe

Sweet potato black bean burgers are one of my favorite combinations, since both of those main ingredients provide bulk and glue all at the same time. But our forefathers apparently did not subsist on bachelor cans of beans, so those were out. My answer? Cauliflower. Which seems to be the answer to every Paleo question the world over.

Instead of turning my cauliflower into rice and having the raw florets become their own special plant-based breadcrumb, I decided to roast them until caramelized, along with some sweet potato, and then turn both into a coarse puree. A little almond flour (I like this brand) and egg creates a cakey consistency, but be warned that these burgers are still on the stickier side. Best to use an indoor skillet instead of a grill, and preferably a nonstick (nontoxic) one.

Paleo Cauliflower Sweet Potato Burger Recipe with Avocado, Sprouts, and Sriracha Aioli | Vegetarian Paleo, Gluten-Free, Healthy, Grain-Free | Feed Me Phoebe

Chilling the sweet potato burgers before searing them really helps hold the patties together. But if they get bent out of shape, don’t stress. You can always use your spatula to reform them once you’ve gotten a little browning action on both sides. Once the patties are transferred to the oven, they firm up really nicely. You can cook them completely in the oven if you like, it will just mean more of a falafel consistency, and only the side touching the pan will be flat and browned. That option takes about 30 minutes.

Veggie burgers always take me in a Califlornia direction (perhaps I was already anticipating my withdrawal from this trip?), so I decided to dress these up So-Cal style with some avocado, sprouts and spicy sriracha aioli. You can use chaloula or chipotle for more of a Tex-Mex vibe, but I am an unapologetic sriracha monster.

Cauliflower Sweet Potato Burgers - a rare PALEO veggie burger | Gluten-free, Vegetarian | Feed Me Phoebe

Alright, back to unpacking/life reorganization mode.

If you’re looking for a meatless main course for your Fourth of July BBQ next Monday, I highly recommend these bad boys! More summer party inspiration here.

From one healthy, veggie burger loving hedonist, to another,


Recipes-Logo Cauliflower Sweet Potato Burgers - a rare PALEO veggie burger | Gluten-free, Vegetarian | Feed Me Phoebe


Cauliflower Sweet Potato Burgers with Avocado and Sriracha Aioli (Vegetarian Paleo)

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Serving Size: 4-6

Cauliflower Sweet Potato Burgers with Avocado and Sriracha Aioli (Vegetarian Paleo)

This sweet potato burger recipe is packed with roasted cauliflower, topped with avocado and sriracha aioli, and is gluten-free, vegetarian AND Paleo! To shave time off the total for these burgers, make the patties in advance and chill overnight (or up to 2 days) before cooking.


  • 1 small head cauliflower (1 1/2 pounds), cut into small florets
  • 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
  • Sea salt
  • Olive oil
  • Ground cumin
  • 1/3 cup almond flour (get your FREE bag here)
  • 1 large egg, beaten
  • 1 teaspoon chili powder
  • 1 tablespoon cilantro
  • Zest of 1 lime
  • 2 tablespoons lime juice
  • 2 avocados, mashed
  • 1/2 cup sriracha mayo
  • 6 burger buns (I used these gluten-free ones), or bibb lettuce cups for the truly Paleo
  • Sprouts, for serving (optional)


  1. Preheat the oven to 425 degrees F.
  2. On a parchment-lined baking sheet, toss the cauliflower with 1 tablespoon of olive oil, 1/2 teaspoon ground cumin and 1/2 teaspoon salt. On a second parchment-lines sheet pan, toss the sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon ground cumin and 1/2 teaspoon salt. Transfer the pans to the oven and roast until the veggies are lightly browned and caramelized, about 30 minutes, switching the pans from top to bottom halfway through.
  3. Transfer half the sweet potatoes and all the cauliflower to a food processor or blender and pulse until a coarse paste forms, with still a few chunks of cauli. Set aside in a large mixing bowl, along with the remaining sweet potatoes, almond flour, egg, chili powder, cilantro and lime zest. Fold the mixture together until well-incorporated.
  4. Form the mixture into 5 or 6 thick 3-inch patties and set aside on a plate. The mixture will be rather sticky. Refrigerate for 20 minutes uncovered, until the burger mixture is cool and firm.
  5. Meanwhile, make the condiments: in a small mixing bowl, mash the avocado with the lime juice and a generous pinch of salt until coarsely combined.
  6. Preheat the oven to 425 degrees F.
  7. Heat a large non-stick skillet over a medium-high flame (see note). Add a thin layer of olive oil. Add the veggie burgers (3 at a time) and cook until the top has set, about 3 minutes. Flip the burgers and continue. These are going to feel very mushy at this stage, so if they’re misshapen after you add them to the pan, and/or after you flip, just use a silicon spatula to gently nudge the sides back into a round patty shape.
  8. Transfer to a parchment lined baking sheet with the buns, cut-side up, and bake in the oven for 10 minutes.
  9. While the burgers toast, prepare the sriracha mayo (if you haven't premade).
  10. Top each bun with a burger, followed by the avocado mash, mayo and sprouts. Serve alongside the remaining sauce.


I don’t use nonstick skillets other than cast iron very often, but this would be one of the exceptions, since veggie burgers are so delicate – even more so than fish! Use two spatulas to flip them. And if you don’t want to do the stovetop-hybrid technique, you can just bake them at 425 degrees for 30 minutes. It will take longer, and they will only get charred on the bottom (and look like falafel on the top). But definitely an option if you find the sticky patties hard to handle – it’s not just you 🙂

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!

Like these Cauliflower Sweet Potato Burgers? Then you’re going to love these other meatless mains:

Green Israeli Shakshuka Recipe with Chard, Peas, and Zucchini | Feed Me Phoebe

Green Israeli Shakshuka with Chard, Peas, and Zucchini (Paleo!)

Creamy Vegan Cauliflower Soup with Red Curry -- Spicy and Healthy

Creamy Vegan Cauliflower Soup with Red Curry 

Grilled Portobello Mushroom Burger Recipe with Romesco, Manchego Cheese, and Arugula | Easy Vegetarian Main

Grilled Portobello Mushroom Burgers with Romesco, Manchego Cheese, and Arugula

Red Lentil and Spinach Masala

Red Lentil and Spinach Masala

Check out the other great dishes from this week’s Food Network #SummerSoiree:
Napa Farmhouse 1885: Six Hamburger Recipes To Get You Through Summer (Two Are Vegetarian!)
In Jennie’s Kitchen: Stuffed Cheeseburgers
Healthy Eats: Our Definitive Healthy-Burger List
Elephants and the Coconut Trees: Beet and Oats Vegan Burger
Creative Culinary: Beef Burger with Homemade Guinness Irish Stout Ketchup
Taste with the Eyes: Open-Faced Swiss Burger with Flower Salad
FN Dish: 7 Surprising Ways to Better Your Burger Game This Summer


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15 Responses to Cauliflower Sweet Potato Burgers with Avocado and Sriracha Aioli (Vegetarian Paleo)

  1. Madelyn says:

    What could I use to replace the almond flour?

    • Hi madelyn! If you’re not Paleo, regular or GF breadcrumbs or panko will work. Also, chickpea flour. Otherwise, I’m not sure. As I mentioned in the post, it was tough to create the patty texture using only paleo ingredients.

  2. Emily says:

    hey Phoebe – making these tonight! I dont see where the egg is incorporated in the recipe, but guessing it’s in the food processor. Safe assumption? Thanks!

    • oh no emily! such a fail on my part. hopefully these turned out great anyway. they’re meant to be folded in with the mixing bowl ingredients, but it shouldn’t matter much. Can’t really go wrong. Let me know how you liked them! xo

  3. Michael says:

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 40 minutes

    This is time allotment for this meal would require a time warp or a changing of the time/space continuuum so that you can turn back time. Impossible. First round of cooking the cauliflower and potatoes requires 30 minutes, putting the patties in the fridge requires 20 minutes, cooking them in the oil, if you are making 6 or so patties will require at least 10 minutes, and then finishing them in the oven requires another 10 minutes. This is assuming you spend zero time actually putting them in patty form, and zero time dumping the cooked veggies into a mixing bowl.

    Recipe is good, but this meal realistically requires a minimum of an hour if you are Wolfgang Puck and have 3 sous-chefs, and more like 90 mins to 2 hours if you are just yourself.

    • Hi Michael,

      Apologies – I don’t know how I fudged the numbers. I would say my math skills could use some work, but clearly I just entered in the wrong amounts across the board. I’ve updated the estimates.

      I totally get that 1+ hours is a lot of time for many people to fix dinner. Luckily though, most of this recipe is fairly hands off, so it’s a good option for batch cooking sessions or, at least, fixing another few dishes while the other elements are in progress.
      If you wanted to make this meal quicker, you could probably get away with only chilling the patties for 10 minutes. But my biggest recommendation would be to make the patties entirely in advance (they’ll keep for a few days), and then just cook them off the night you want to eat. That will reduce your cook time to just 20 minutes the night of. I froze a batch premade and have been enjoying them individually recrisped in the oven.

      Thanks so much for taking the time to write in. I wish I could alter the time/space continuum and give you back those precious minutes, but alas!


  4. Maria says:

    I am seriously obsessed with these. I’ve made them weekly for the last month. My 1 year old and I gobble them up. The flavor is absolutely mouthwatering!

    • Wow – Maria!! That’s amazing to hear! Have you tried making batches in advance and freezing them? Got a question about that above and would be curious to hear if you’ve tried it! xo

  5. Jessica says:

    Hi there,
    I’m the only one that would eat this in my family, so it’d be nice to freeze them! What would you recommend for freezing? Freeze the patties before cooking, or after?
    Or don’t freeze at all, lol!

    • Hi Jessica! I made the burgers start to finished and then froze them. Reheated in the oven or toaster oven. I suppose you could form them into patties and freeze them “raw.” If you went that route, I would recommend baking them entirely instead of the hybrid pan-fry bake method. They will end up being closer to falafel in texture, but just as delicious! If you’re just feeding yourself though, might be less work to reheat something already cooked. Let me know how it goes 🙂

  6. Stephane says:

    I AM OBSESSED WITH THESE!!! Time consuming, yes. Worth it? OH YA! My one year old and I DEVOUR these on a weekly basis. I will prep on a Sunday and let them sit in fridge over night to firm up and then cook them on stove during the week. The flavors are out of control! I’ve shared with my friends. Keep it up!

    • YAY!! Stephanie, I’m so thrilled you love these as much as I do. I just used up my last few frozen patties and need to make another batch. Thanks for stopping by and sharing your experience! xo

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