• 1⁄2 a small red onion (thinly sliced)
  • 1⁄2 cup Chickpeas (rinsed and drained)
  • 12 heirloom grape tomatoes
  • 1 tablespoon Olive Oil
  • 1 teaspoon Montreal Steak Seasoning
  • 1⁄2 teaspoon Curry Powder
  • 2 cups Spinach
  • 2⁄3 cups Cooked Quinoa
  • 2 Dr. Praeger’s Bombay Veggie Burgers
  • 1⁄2 cup yogurt sauce
  • 1⁄2 a roasted red pepper (either jarred, or made at home)
  • 2 tablespoons paneer cheese (or sub sheep’s feta (optional))

Yogurt Sauce:

  • 2⁄3 cups Plain Greek yogurt
  • small cucumber (peeled)
  • 1⁄2 an avocado
  • 1 tablespoon avocado oil
  • 1⁄2 teaspoon Sea Salt
  • 1⁄4 teaspoon black pepper
  • 1⁄8 teaspoon Cumin
  • Tablespoons lime juice


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Bombay Veggie Burgers
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Serves: 4
Cook time: 25 minutes

  1. Preheat oven (or toaster oven) to 450 degrees.
  2. On a foil lined baking sheet, arrange chickpeas, onion slices, and tomatoes in a single layer.
  3. Bake for 20 minutes, or until golden brown.
  4. Meanwhile, make the yogurt sauce by combining all ingredients in a high power blender for about 20 seconds— and set aside.
  5. Cook the Dr. Praeger’s veggie burgers according to the package instructions (sauteed in a pan with a bit of olive oil).
  6. Assemble each of your bowls: 1 cup of spinach, 1/3 cup cooked quinoa, half the roasted veggies and chickpeas in each bowl, 1 veggie burger cut into fourths, a dollop of yogurt sauce, a sprinkle of cheese, and a pinch of curry powder.