BURGER BOWL

SERVES 5 | TAKES 30 MINUTES

• MACROS

  Calories (Kcal): 670

  P: 53g

  C: 75g

  F: 17g

INGREDIENTS

• 3 large sweet potatoes, chopped into cubes

• 2 cups Textured Vegetable Protein (TVP)

• 2 cups boiling water

• 3 tbsp buckwheat flour

• 2 tsp each of smoked paprika, onion powder, and garlic powder

• 1 can red kidney beans or black beans, drained

• 3 tbsp tomato paste

• 3 flax eggs (3tbsp ground flax mixed into 1/3 cup water for 5 minutes)

• 2 tbsp tamari or soy sauce

• 1 cup pickles

• Tomatoes, chopped

• 5 tbsp Dijon mustard

• 5 tbsp healthy tomato sauce (Mingle is a great sugar free option)

• Avocado (optional)

METHOD

1. Place the cubed sweet potato on a baking tray lined with baking paper and place in the oven at 175 degrees Celcius for 20-30 minutes or until soft and golden. Alternatively you can bake these in an air fryer for an even faster method.

2. While the sweet potatoes are roasting, prepare the burgers. Start making flax "eggs" by mixing the ground flax with 1/3 cup water and leave to sit aside.

3. Next, in a large bowl, soak the TVP in 2 cups of boiling water for 5 minutes until all the water is absorbed.

4. In a large bowl, soak the TVP in the hot water for 5 minutes until all the water is absorbed.

5. Mix in the flour, spices, kidney beans, tomato paste, tamari, and flax egg mixture until everything is well combined and the mixture reaches a firm, mouldable consistency suitable for shaping into burger patties. (If for some reason your mixture is a little too wet here, you can add in more buckwheat flour, but you likely won't need to do this).

6. Shape the mixture into burger patties, and in a non-stick or lightly greased pan over medium heat, cook for about 4-5 minutes on each side, or until golden brown and firm to the touch.

7. Next, in a small bowl, mix together the tomato sauce and mustard, adding in water little by little until you reach your desired consistency.

8. Now the patties are cooked and the sweet potatoes are roasted, assemble them in a bowl along with the lettuce, chopped tomato, pickles, optional avocado, and mustard/tomato sauce mix and enjoy!