Vegetarian Deconstructed Burger Bowl
Transform your burger night with this vibrant and wholesome Vegetarian Deconstructed Burger Bowl! Packed with protein-rich quinoa, sautéed mushrooms, fresh veggies like cherry tomatoes, cucumbers, and creamy avocado, this bowl brings all the classic burger flavors in a refreshing and healthy format. Bite-sized pieces of crispy vegetarian burger patties add heartiness, while the shredded cheddar cheese, tangy pickles, and a drizzle of mustard and ketchup tie it all together. Perfect for busy weeknights, this recipe is ready in just 40 minutes, offering a nutritious, gluten-free, and customizable meal for the whole family. Whether you're a vegetarian or simply looking to add more plant-based meals to your routine, this burger bowl is sure to become a favorite!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 tablespoons Olive oil
- 0.5 cup Red onion, diced
- 2 cloves Garlic, minced
- 1 cup Mushrooms, sliced
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 1 large Avocado, diced
- 2 cups Lettuce, chopped
- 0.5 cup Cheddar cheese, shredded
- 2 patties Vegetarian burger patties
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Mustard
- 2 tablespoons Ketchup
- 0.25 cup Pickles, sliced
Instructions
Rinse and drain the quinoa. In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and set aside to cool slightly.
While the quinoa is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced red onion and minced garlic, sautéing until softened and fragrant, about 3 minutes.
Add the sliced mushrooms to the skillet, cooking until they are golden and any released moisture has evaporated, about 5 to 7 minutes. Season with salt and pepper. Remove the mushroom mixture from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and cook the vegetarian burger patties according to package instructions, about 5 minutes per side until heated through and slightly crispy.
Assemble the bowls by dividing the cooked quinoa among four bowls. Top each with a portion of the mushroom mixture, halved cherry tomatoes, sliced cucumber, diced avocado, chopped lettuce, shredded cheddar cheese, and sliced pickles.
Cut the cooked burger patties into bite-sized pieces and divide them among the bowls.
Drizzle each bowl with a tablespoon of mustard and a tablespoon of ketchup.
Serve immediately and enjoy your vegetarian deconstructed burger bowl!
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4570 mg | 199% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 26.6 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 868 mg | 67% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3643 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
