Firstly, I’ll begin by saying a Happy New Year to you all. I hope you’re not suffering from the Christmas overload and your stomachs have swiftly recovered! For those like myself who bear the consequences in digestive pangs and pains of an over-ambitious appetite during the festive season, cutting back down on portion size and opting for less rich food is a great place to start towards a happy and healthier tummy.
And so, I’m sharing one of my favourite recipes with you that I’ve relied on as a cleaner version of burgers that are gluten-free, vegan, low in fat AND lots of fun to make! These kale, sweet potato and quinoa burgers are absolutely delicious and are a great way to level up on nutrients whilst not missing out on your usual meatier munch. Solely speaking if you’re a carnivore that is – if you’re a vegetarian, then here’s another great way to incorporate vegetables to trump popular fast food. I’ve developed the recipe since the first time I made it and have since been adding different spices, herbs and pulses to enhance flavours and texture.
There’s no strict rules to what you use and I encourage you to add a sprinkle of this and a dash of that – whichever spices you love whether it’s ground cumin, ras el hanout, curry powder, herbs or turmeric, you can make these vegan burgers as spicy or mild as you like.
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Download your printable recipe for this here.
Servings - 5
325 - Calories
Time : 40 Minutes
You will need:
Sophie Middleton is the Founding Editor-In-Chief of Digital Hotel and Restaurant Magazine The Fabulous Foodie. Sophie develops and creates recipe-based content for the RYE Kitchen where you can find lots of fun, easy, healthy RYEcipes to choose from. She loves authentic cooking based on good quality ingredients, flavour and taste.