Vegan Burger Bowls
These Vegan Burger Bowls are healthy, filling, and topped with the BEST homemade burger sauce.
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Servings: 4 burger bowls with sauce
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.
Nutrition
Serving: 1bowl with sauce | Calories: 501kcal | Carbohydrates: 55g | Protein: 19g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Sodium: 1245mg | Potassium: 2179mg | Fiber: 15g | Sugar: 11g | Vitamin A: 27854IU | Vitamin C: 76mg | Calcium: 223mg | Iron: 7mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!