Recipe adapted from allnutritious.com
Makes 4 prep bowls
Ingredients
Burgers
- 16 oz can red kidney beans, rinsed and drained
- 1/2 red bell pepper
- 1/2 cup scallions, chopped
- 1/2 cup parsley
- 4 cloves garlic, peeled
- 1 large egg
- 1 Tbsp cumin
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 cup quick oats
Salad
- 1 large carrot or 2 small carrots
- 1 red onion
- 4 beets
- 2 cups radishes
- 2 avocados
- 4 cups arugula
- 2 cups cherry tomatoes
- 1/2 English cucumber
- 2 cups green peas, drained
Dressing
- 4 Tbsp salad dressing of choice
Directions
Burgers
- Drain red kidney beans, wash them and dry them as well as you can. You don‘t want them to be moist. Otherwise, the burgers will fall apart. Mash the beans in a bowl until it forms a consistent paste.
- Get a food processor and add bell pepper, scallions, parsley, garlic cloves, cumin, salt, and chili powder to it. Pulse it. Then, add oats and an egg. Pulse it again. Afterward, add in mashed red kidney beans and give it a pulse until it’s one smooth texture.
- Divide the mixture into 4 patties. If the patties are too wet, add more oats. Keep them on a flat surface with parchment paper on it. Then, freeze for 2 hours.
- Heat up a skillet, lightly oil it, and cook these burgers patties for 7 minutes on each side.
Salad
- Grate carrots and beets. Slice red onion, avocados, cucumber, and cherry tomatoes. Cut radishes in halves. Drain your green peas.
Servings
- Divide vegetables equally into food containers. Top each bowl with the bean burger just made and cover in salad dressing.
