Vegan Burger Bowl with Fries

PREP 15 MIN
•
COOK  22 MIN

DF

EF

GF

NF

VE

V

Number of servings
2
Ingredients

200g sweet potatoes, orange peeled & cut into fries

olive oil spray

1⁄2 tsp ground cumin

salt & pepper, to taste

2 field mushrooms wiped clean & stem trimmed

50g vegan cheddar (tasty) cheese grated

80g beetroot peeled & grated

2 tsp apple cider vinegar

1 head of baby cos lettuce shredded

100g cherry tomatoes halved

1⁄2 avocado (medium) sliced lengthways

1 tin of kidney beans (400g tin) drained & rinsed

1⁄2 lemon

Methodbased on 2 servings
1

Preheat oven to 190°C/fan-forced 170°C/gas 5 and line 2 medium baking trays with baking paper.

2

Spray potatoes with oil, toss with cumin and salt and pepper and arrange on one baking tray.

3

Place mushrooms on the other tray, spray with oil and season with salt and pepper. (Don't be tempted to add to the tray of potatoes as they may seep water and make your fries soggy!)  

4

Place both trays in the oven and bake for 20 minutes, or until potatoes are golden and tender. Scatter cheese over mushrooms and return to the oven for 2 minutes to melt cheese.

5

Meanwhile, combine beetroot and vinegar in a bowl. Season with salt and pepper and toss to coat.

6

Divide lettuce, tomatoes, avocado, beans, pickled beetroot and mushrooms between bowls. Squeeze over lemon and serve with sweet potato fries.

Nutritional Informationper serving

Energy (kJ)

1824 kJ / 435 cals

Protein

16.4 g

Fat

15.4 g

Sat. Fat

6.6 g

Carbs

49.9 g

Sugar

17.2 g

Fiber

18.9 g

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