California Veggie Burger Bowl with Roasted Brussels Sprouts

Categories / Main Dish / Made with Veggie Burgers
California Veggie Burger Bowl with Roasted Brussels Sprouts

I love to make and eat these kinds of bowls during the cooler months as they’re an easy and delicious way to make sure I’m getting in my daily veggies. Including tasty California Veggie Burgers adds plant based protein and guarantees that this bowl will leave you feeling full and satisfied.

Key

Written by

Justine Thyme


Serves 4 Intermediate

Directions

  • Preheat oven to 400°F.
  • On a medium parchment lined baking sheet, toss the sweet potato fries with the cornstarch, ensuring that it is distributed evenly. Next, add 1 tbsp of oil, ½ tsp of salt and the garlic powder, then toss to combine. Bake until cooked through and golden, about 20 minutes, turning the fries over with a spatula halfway through the cooking time.
  • On a separate baking sheet, toss the Brussels sprouts with 1 tbsp of oil and ½ tsp salt. Bake, tossing occasionally, until browned and lightly crispy, about 15 minutes.
  • Meanwhile, using a steamer on the stove top, steam the beets until tender, about 15 minutes. Once they are cooked, transfer to a bowl and combine with 1 tbsp of oil, the apple cider vinegar, maple syrup and ½ teaspoon of salt. Set aside.
  • Cook the veggie burgers according to package instructions then cut each one into four pieces.
  • Once all the components are ready, distribute them evenly between four bowls (including the microgreens!) and serve.
     

Pro tip

Feel free to get creative with this recipe and swap in your favorite veggies. Some good ones to try are cauliflower, broccoli and butternut squash. You can also make a quick sauce to drizzle on top by mixing vegan mayo with a bit of apple cider vinegar, garlic powder and maple syrup!