Vegan Burger Bowl Recipe
Hello Spooners and welcome to our first recipe posting in the blogosphere! We’re excited to share this burger with you as it’s been a go to for us lately. When you’ve got a busy week ahead of you, these are great to whip up and set in your freezer. Eating healthy requires a little forethought and with a simple recipe like this you give yourself a hand taking the guesswork out of at least one meal a day.
4 cups Cooked Quinoa
4 cups Cooked Lentils
2 cups Chickpea Flour
2 Baked Sweet Potatoes
1 Tbsp Chia Seed (ground)
1 Tbsp Cumin
1 Tbsp Salt (to taste)
1 Tbsp Black Pepper (ground)
3 Tbsp Chipotle Peppers (canned)
Lightly salt and pepper your Quinoa while you fluff it after cooking.
We like to keep the skins on our sweet potatoes when cooking at home. For SpoonMe we peel our potatoes, so as not to upset picky eaters. We do cut off the ends of the sweet taters though, the ends typically have stringy bits that are a tad tough. Mash your potatoes well.
Lightly season your lentils with salt and pepper while they cook for best results.
Run your chipotle through a food processor to grind up those big peppers.
Mix 3 Tbsp of water with your ground chia seeds and allow it to sit for 5 mins to make a chia seed egg. This will act as a binder and hold your burger patties together.
Combine all your ingredients in a large mixing bowl and stir with a wooden spoon or your hands until the mixture is uniform.
Slowly add the chickpea flour to the mixture so you don’t end up with chunks of chickpea flour in your patties. Your mixture should become quite sticky and hold together well at this point.
Layer your patties in a freezer container separated by wax paper. Frozen patties are great to cook on the BBQ grill, in an oven or just in a well oilled skillet.
Fill a bowl with your favorite burger toppings! We use spinach, chopped dill pickles, bell peppers, olives, tomatoes, sauteed mushrooms and onions. Whatever you desire at this point, get creative!
Add a burger sauce of your choice, we like to add sriracha to this vegan mayo recipe (or simply run a ratio of 2:1 soaked cashewes to water through your blender to make a good base, add salt and sriracha to taste) Chop your burger and burger toppings in your bowl incorporating the burger sauce and enjoy!