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Kumara burger bowl with avocado sauce

Kumara burger bowl with avocado sauce

Enjoy a new twist on an old favourite. This vegan and gluten-free burger bowl by the Crazy Cucumber is has a juicy kumara patty, garlic mushrooms, creamy avocado sauce and probiotic beetroot sauerkraut.

Prep: 15 minutes
Cook Time: 30 minutes
Serves: 4-6

Method

Preheat the oven to 180C fan bake.

Combine all ingredients for kumara patty except sesame seeds in the big bowl and mix well. Chill the mix in the fridge for about 30 minutes.

Divide mix into 6 parts and roll into patties using your hands. Keep your hands damp. It helps to prevent sticking. Place burger patties on the tray lined with baking paper and greased with cooking spray. Slightly coat the surface of the patties with cooking oil spray and sprinkle with sesame seeds. Bake for about 30 minutes until outside is nice and crispy.

For avocado sauce. Combine all ingredients in the blender and mix well until smooth. If the mixture is too thick, slowly add some water or lime juice until it reaches the preferred taste and consistency.

Submerge the mushrooms in cold water, wash thoroughly, and drain. Trim the ends, cut into halves and place in a large bowl. Squeeze the juice of the lemon over the mushrooms and toss. Put the garlic in a large heavy pan and pour in the olive oil. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, stir and cook, stirring occasionally, for 4 minutes. Season with salt and pepper.

Season kale and spinach salad mix with salt, add some olive oil and lemon juice. Mix well.

To Serve:

Place quinoa in the middle of the bowl, then add kumara patty, kale and spinach salad, sauerkraut and mushrooms. 

Drizzle the bowl with avocado sauce and sprinkle with sesame seeds. Mix it all up and dig in.

Ingredients

2.5 cups kumara puree (steamed and mashed kumara)

1 cup cooked quinoa

3 tablespoons brown rice flour

1 teaspoon turmeric powder

1 teaspoon cumin seeds, crushed in the mortar

1/2 tsp fine salt

1 teaspoon cinnamon

1 teaspoon onion powder

pinch of cayenne pepper powder

black and white sesame seeds

canola cooking spray

For the avocado sauce:

2 ripe avocado

1 teaspoon lime juice

1/2 cup chopped coriander leaves

pinch of cayenne pepper powder

1 tablespoon extra virgin olive oil

salt

For the sauteed mushrooms:

1 punnet brown button mushrooms

olive oil

1 garlic clove

1/4 lemon

black pepper, salt

For the green salad:

1 pack baby spinach and baby kale mix

olive oil

lemon juice

salt

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