Millet & Mashed Sweet Potato Sliders

w/ Cilantro Lime Slaw + Spicy Crema


  • 1 cup millet (or grain of your choice), cooked according to package
  • 1 sweet potato, peeled and diced
  • ¾ cup black beans (or beans of your choice), cooked or drained & rinsed
  • 2 tablespoons of extra virgin olive oil
  • ½ teaspoon chipotle powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Sea salt
  • 1 avocado, pitted
  • 1 lime, halved
  • Gluten-free mini hamburger buns
  • Lime Cilantro Slaw (recipe below)
  • Spicy Crema (recipe below)


  1. Preheat oven to 425°.
  2. On a parchment lined baking sheet, toss sweet potatoes with 1 tbsp of olive oil, chili powder, smoked paprika, cumin, garlic powder and ½ teaspoon of sea salt, and roast until tender, about 20 minutes.
  3. While sweet potatoes roast, scoop the flesh of the avocado into a small bowl and mash. Stir in the juice of one lime and ¼ teaspoon of sea salt and set aside.
  4. In a large bowl, combine roasted sweet potatoes and black beans, mash until mostly smooth.
  5. Gently fold in the cooked millet and form mixture into six mini patties, about ½-inch thick.
  6. Heat remaining olive oil in a non-stick pan over medium-high heat and sear sliders until golden brown, about 3 minutes per side.
  7. Serve on mini buns, slathered with the avocado mash and topped with a heaping scoop of slaw.

For the Cilantro Lime Slaw:

  • ¼ head of medium-sized green cabbage, shredded
  • ¼ head of medium-sized red cabbage, shredded
  • ¾ cup carrots, shredded
  • 1 small lime, juiced
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon extra virgin olive oil
  • ¾ teaspoon sea salt
  • ¼ cup chopped cilantro


  1. In a large bowl, whisk together the lime juice, apple cider vinegar, olive oil and salt.
  2. Stir in cabbage and carrots and toss well to combine.
  3. Add cilantro and serve.

For the Spicy Crema:

  • ½ cup raw cashews, soaked for at least 4 hours and then drained
  • ½ cup water, as needed
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon fresh lemon juice
  • ¼ teaspoon sea salt
  • 1 tablespoon of your favorite hot sauce or adobo sauce.


  1. Add all ingredients, except hot sauce, to a high-speed blender and blend until smooth.
  2. Stir in the hot sauce and serve on sliders, tacos or enchiladas.

Enjoy! xo