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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.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Phoebe Lapine


  • 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
  • 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 or bibb lettuce cups for the truly Paleo
  • Sprouts optional, for serving


  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.

Recipe Notes

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 :)