These Vegan Burger Bowls are healthy, filling, and topped with the BEST homemade burger sauce. With crispy roasted potatoes, meaty tofu crumbles, tomatoes, crisp romaine lettuce, sliced onions, ripe avocado, and tangy pickles- it truly is the perfect dinner!
As soon as I saw the viral burger bowls, I knew I had to make my own vegan version!
The best part about these burger salad bowls? The special sauce tastes even better than Big Mac sauce, AND it is made with healthy ingredients too.
Ingredients:
Ingredient & substitution notes:
- Tofu crumbles: You can find the full recipe here!
- Swap 1:1 with any meat substitute. My black bean quinoa burgers also go perfectly in these burger bowls!
- Potatoes: I recommend using mini yellow potatoes- they work best for this recipe as they are waxy, low-starch, and perfectly creamy when roasted!
- Romaine lettuce: While this is the most traditional "burger lettuce," you can swap 1:1 with any lettuce variety!
- Olive oil: substitute 1:1 with any neutral liquid oil, such as avocado oil or vegetable oil.
- Red onion: Swap 1:1 with sliced shallots or swap in pickled onions for even more tang!
- Coconut Yogurt: Can be swapped 1:1 for any plain non-dairy yogurt or even Greek yogurt for a vegetarian version!
- Pickle juice: This really makes or breaks the burger sauce, so I highly recommend using it.
- If you can't find it, swap 1:1 with a white wine vinegar or apple cider vinegar.
- Dijon mustard: For the best flavor, use stone-ground mustard.
- Tomato paste: There isn't a good substitute for this, as the flavor is super concentrated.
- For the best flavor, use tomato paste from a tube vs. a can as it's double-concentrated and more flavorful!
How to make vegetarian burger bowls:
Roast the potatoes:
Preheat the oven to 400F and cut your potatoes in half lengthwise. Add them to a tray and coat with the olive oil and seasoning. Then flip the potatoes over so the flat underside faces down on the tray.
Add them to the oven and roast for 25 minutes until crisp, browned on the bottoms, and cooked through.
P.S- If you want to try something different, my crispy baked truffle fries also make a great addition to these burger bowls!
Make the tofu crumbles:
I originally made this tofu chorizo for my homemade vegan nachos, but realized it was also the perfect addition to these burger bowls.
Press the tofu, crumble it up, and cook it with the seasoning until it gets browned and crispy.
P.S: If you want to save some time or just feel like something different, swap with a pre-made veggie burger or another meat substitute!
Make the burger sauce & prep veggies:
After the tofu is done cooking, make the burger sauce. Just add all of the ingredients to a bowl and mix until smooth.
Add more water if you want a thinner sauce or use less for a thicker sauce.
You'll also want to prep the veggies at this time, including thinly slicing the red onion, chopping up the romaine lettuce, cutting the cherry tomatoes in half, and slicing the avocado.
Assemble the burger bowls:
Once everything is cooked, assemble the vegan burger salads!
Add the romaine first, then pile on the tofu crumbles, sliced tomato, sliced red onion, avocado, roasted potatoes, and pickles.
Drizzle the special burger sauce onto the vegan burger salads and serve!
FAQ & Tips:
Can I add more ingredients to these healthy burger bowls?
Definitely! I made these with my favorite toppings in mind, but you can totally add in more! Shredded cheese is another great addition, along with extra veggies like roasted broccoli or roasted carrots.
My roasted sriracha chickpeas also make a fun addition to these bowls!
How do I store veggie burger bowls?
I recommend storing all leftovers in separate containers.
The tofu crumbles can be stored in a closed container in the fridge for 3-4 days.
The pickles should be stored in their original container.
The red onion, tomatoes, avocado, and lettuce can be stored in their own closed containers in the fridge for 1-2 days, but are best enjoyed freshly sliced!
The roasted potatoes can be stored in a closed container in the fridge for 2-3 days.
The burger sauce can be stored in a closed container in the fridge for 3-4 days. It will naturally separate if left to sit, so it should be stirred again before using.
I can't wait for you to try these easy & delicious Vegan Burger Bowls. They are fresh, filling, and topped with the most delicious burger sauce. Enjoy!
More easy & fresh vegetarian dinner recipes you will love:
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Vegan Burger Bowls
Ingredients
Roasted Potatoes:
- 24 ounces baby dutch yellow potatoes or baby Yukon potatoes/ fingerling potatoes
- 2 Tablespoons olive oil or avocado oil
- 1 teaspoon salt can reduce to ½ teaspoon if you pefer them less salty
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried dill
- ¼ teaspoon ground pepper
Salad Ingredients:
- 2 cups tofu crumbles or other plant-based meat option
- 2 heads Romaine lettuce chopped
- 2 cups cherry tomatoes cut in half
- ½ red onion thinly sliced
- 1 large avocado thinly sliced
- ½ cup pickles add more or less as desired
Burger Sauce:
- ⅓ cup coconut yogurt plain & unsweetened
- 3 Tablespoons water to thin out sauce, add more or less as desired
- 1 Tablespoon pickle juice
- ½ Tablespoon tomato paste
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon dried dill
- ¼ teaspoon ground pepper
Instructions
Roast the potatoes:
- Preheat the oven to 400F and slice your potatoes in half lengthwise.
- Add the potatoes to a tray and coat with the oil, salt, paprika, garlic powder, onion powder, dried dill, and ground pepper.
- Then, flip the potatoes over so the flat inner side is facing down on the tray.
- Add them to the oven and roast for 25 minutes until crisp, browned on the bottoms, and cooked through.
- Once cooked, remove from the oven and set aside until the burgers are ready to assemble.
Make tofu crumbles & prep ingredients:
- While the potatoes are roasting, make the tofu crumbles or your preferred meat substitute. The tofu crumbles take about 20 minutes to make, but other options may be faster.
- Once the tofu crumbles are cooked, prep the other ingredients. Dice up the romaine lettuce, cut the cherry tomatoes in half, thinly slice the red onion, and slice up the avocado.
Make the burger sauce:
- Add the coconut yogurt, water, pickle juice, Dijon mustard, salt, paprika, garlic powder, dried dill, and ground pepper to a bowl.
- Whisk together until smooth and set aside.
Assemble the burger bowls:
- Once all of the ingredients are ready, assemble the burger bowls. Add the romaine lettuce to a bowl, then pile on the roasted potatoes, tofu crumbles, cherry tomatoes, sliced red onion, sliced avocado, and pickles.
- Drizzle the burger sauce on top. Then, mix together and enjoy!
Notes
- Please see the blog post for more recipe tips & substitution ideas.
- I recommend storing all leftovers in separate containers.
- The tofu crumbles can be stored in a closed container in the fridge for 3-4 days.
- The pickles should be stored in their original container.
- The red onion, tomatoes, avocado, and lettuce can be stored in their own closed containers in the fridge for 1-2 days, but are best enjoyed freshly sliced!
- The roasted potatoes can be stored in a closed container in the fridge for 2-3 days.
- The burger sauce can be stored in a closed container in the fridge for 3-4 days. It will naturally separate if left to sit, so it should be stirred again before using.
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