Red Kidney Bean Burger Bowls (Print Version)
# Ingredients:
→ Red Kidney Bean Burgers
01 -
16 oz can red kidney beans, rinsed and drained
02 -
1/2 red bell pepper
03 -
1/2 cup scallions, chopped
04 -
½ cup parsley
05 -
4 cloves garlic, peeled
06 -
1 large egg
07 -
1 tbsp cumin
08 -
1/2 tsp salt
09 -
1/2 tsp chilli powder
10 -
1/2 cup quick oats
→ Salad
11 -
1 large carrot or 2 small carrots
12 -
1 red onion
13 -
4 beets
14 -
2 cups radishes
15 -
2 avocados
16 -
4 cups arugula
17 -
2 cups cherry tomatoes
18 -
½ English cucumber
19 -
2 cups green peas, drained
→ Dressing
20 -
4 tbsp Caesar dressing
# Instructions:
01 -
Drain red kidney beans, wash them and dry them well. You want them as dry as possible to prevent the burgers from falling apart. Mash the beans in a bowl until they form a consistent paste.
02 -
In a food processor, add bell pepper, scallions, parsley, garlic cloves, cumin, salt, and chilli powder. Pulse until chopped. Add oats and an egg, then pulse again. Finally, add the mashed kidney beans and pulse until you have a smooth mixture.
03 -
Divide the mixture into 4 patties. If the patties seem too wet, add more oats. Place them on a flat surface lined with parchment paper and freeze for 2 hours to firm up.
04 -
Heat a skillet, lightly oil it, and cook the burger patties for 7 minutes on each side until golden brown and heated through.
05 -
Grate the carrots and beets. Slice the red onion, avocados, cucumber, and cherry tomatoes. Cut the radishes in half. Drain the green peas.
06 -
Divide all vegetables equally among four food containers. Top each bowl with a kidney bean burger and drizzle with Caesar dressing.
# Notes:
01 -
These vegetarian burger bowls are packed with protein and fiber to keep you satisfied.
02 -
The bean burgers can be frozen for up to 1 month before cooking.
03 -
For meal prep, keep the dressing separate until ready to eat to maintain freshness.