Recharge Burger Bowl

Serves 2

Prep time: 15 minutes

Cooking time: 30 minutes

 

Ingredients  

  • 1 (400g) can chickpeas, rinsed and drained
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp za’atar
  • 1 tbsp olive oil
  • salt and ground black pepper
  • 2 GoodLife Nutburgers
  • 75g quinoa, white, red or mixed
  • 175ml vegetable stock
  • 45g sun blush tomatoes, halved
  • 1/3 red cabbage (125g)
  • romaine lettuce leaves trimmed
  • 1 avocado, peeled and sliced
  • 75g houmous

Carrot and ginger dressing

  • 100g carrot, peeled and sliced
  • 1 thumb size piece of ginger, peeled
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp cider vinegar
  • 2 tbsp of water

Tangy green sauce

  • 1 handful of parsley
  • 1 handful of coriander
  • 1 tsp Dijon mustard
  • juice of half a lemon
  • 1 tbsp cider vinegar

Method 

  1. Preheat the oven to 200oC/ Fan 180oC /Gas 6. Tip the chickpeas into a roasting tray, add all the spices, olive oil and salt and pepper. Pop in the oven for 30 minutes until golden.

  2. Place the nut burgers on a second baking tray and pop in the oven for 28 minutes until golden.

  3. Rinse the quinoa in a sieve, then tip into a small pan. Add the stock and bring to the boil. Cover and simmer for 12-15 mins until the water has evaporated. Leave to cool, then stir in the chopped tomatoes.

  4. Make the dressings: place all the carrot dressing ingredients in a blender and whizz until smooth. Transfer to small bowl. Rinse the blender, then repeat to make the green dressing in the same way.

  5. Slice the red cabbage very thinly. Add to a bowl, add 3-4 tbsp of the carrot & ginger dressing, and mix well. Keep the rest of the dressing for later.

  6. Remove the chickpeas and burger from the oven. Start building your bowl – arrange the lettuce, quinoa, red cabbage salad, chickpeas, avocado and burger around the bowl, finish with a spoonful of humous. Drizzle over more dressing to taste and enjoy!

    Created for Goodlife by Sarah Ann Macklin

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