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Buddha Bowl with Beet Burgers: a vegan recipe

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Vegan recipe for those considering ditching meat. Check out this stunning Buddha bowl with beet burgers recipe courtesy of Gem’s Wholesale Kitchen for Gosh!

Wellness is about having a healthy body and mind, with more people listening to their bodies and realising that what they eat has a direct impact on how they feel. There is an increased awareness of the effects of the meat industry on the environment, meaning many are choosing to go meat-free. In this modern day of living more kindly with our bodies and the environment, Gosh! are on a mission to bring nourishing experiences to as many people as possible, and has unveiled a food range of over 20 plant-based, free-from, all good and no bad products. you’ll find some of them in this vegan recipe…

BUDDHA BOWL WITH BEET BURGERS

Serves 4

buddha bowl vegan recipe

PREP TIME: 15 minutes
COOK TIME:
15 minutes

INGREDIENTS
Gosh! Beet Burgers

For the quinoa and kale:
250g quinoa
1 bunch kale ribs removed and chopped into very small bite-sized pieces
½ tsp salt
2 tbsp olive oil plus more to drizzle
juice of 1 lime

For the sweet potato:
glug of olive oil
2 medium sweet potatoes washed and cut into 5mm dice
2 tsp ground cumin
1 tsp smoked paprika
1½ tsp salt

For the dressing:
1 avocado
juice of 2 limes
glug of olive oil1 medium chilli, chopped
1 handful fresh coriander

Other bits:
hummus (I have used Beetroot Hummus here)
handful of sunflower seeds and/or chopped nuts.

METHOD

First cook the quinoa in a saucepan of water for about 15 minutes, or according to the instructions on the packet. Warm the Gosh! Beet Burger at 160 degrees for 15 minutes. Meanwhile, warm the olive oil in a large frying pan over a medium heat and add the sweet potatoes. Stir in the cumin, smoked paprika and salt. Once the pan is sizzling, add 50ml water, cover the pan with a lid and reduce the heat to low. Cook, stirring occasionally, for about 10 minutes until the sweet potato is cooked. Set aside to cool.

Put the kale in a large bowl. Sprinkle with salt and drizzle with oil. Use your hands to massage the kale for 2–3 minutes. Whisk together the 2 tablespoons oil with the lime juice, drizzle over the kale and toss to coat.

Blitz the ingredients for the avocado dressing in a small blender until smooth. (Or mash the avocado and mix with the other ingredients for a chunkier dressing.)

To serve, divide between bowls and top with the sweet potato, Gosh! beet burger and a good spoonful of the of avocado dressing. Sprinkle with nuts and seeds.

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