Two-Way Veggie Bliss: Burgers with a Twist – Gluten-Free, Vegan, Serves 6
Beet Veggie Burgers:
- 2 cups grated beets
- 15 oz can black beans, drained and rinsed
- 1/2 cup cooked quinoa
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley or cilantro
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Burger buns or lettuce wraps
- Toppings of your choice (lettuce, tomato, avocado, etc.)
Sweet Potato Veggie Burgers:
- 2 cups mashed sweet potatoes
- 15 oz can chickpeas, drained and rinsed
- 1/2 cup almond flour
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons chopped fresh parsley or cilantro
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Burger buns or lettuce wrapsToppings of your choice (spinach, caramelized onions, vegan mayo, etc.)
Directions:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a food processor, pulse the black beans until they are slightly mashed but still have some texture. Transfer to a large mixing bowl. Add grated beets, cooked quinoa or oats, chopped onion, minced garlic, chopped parsley or cilantro, ground cumin, salt, and pepper to the bowl. Mix until well combined and the mixture sticks together. Divide the mixture into 6 portions and shape them into burger patties. Place them on the prepared baking sheet. Bake for 25-30 minutes, flipping the burgers halfway through, until they are firm and lightly browned on the edges. Serve the beet veggie burgers on buns or lettuce wraps with your favorite toppings.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a mixing bowl, combine mashed sweet potatoes, chickpeas, almond flour or breadcrumbs, chopped red bell pepper, chopped parsley or cilantro, smoked paprika, salt, and pepper. Mix until well combined. Divide the mixture into 6 portions and shape them into burger patties. Place them on the prepared baking sheet. Bake for 20-25 minutes, flipping the burgers halfway through, until they are slightly crispy on the outside. Serve the sweet potato veggie burgers on buns or lettuce wraps with your desired toppings. Refrigerate the cake for about 30 minutes before serving to allow the frosting to set.y browned. Set aside. Divide the cooked rice or quinoa among 4 bowls. Arrange the cooked chicken, black beans, corn, avocado slices, cherry tomatoes, and chopped cilantro over the rice in each bowl. Optionally, add sliced jalapeños for some heat. Serve the bowls with lime wedges for squeezing over the bowl. Add dairy-free sour cream or salsa if desired. Mix all the ingredients together before eating, squeeze fresh lime juice, and enjoy this flavorful and healthy chicken burrito bowl.
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