Bowl Ingredients:

1 Dr. Praeger’s Mushroom Risotto Veggie Burger

½ cup cooked lentils

½ cup cooked quinoa

½ sweet potato

6 brussels sprouts

6 cherry tomatoes

1 baby cucumber

2 kale leaves

½ small avocado

1 tablespoon coconut oil

Pinch sea salt

1 tablespoon hemp seeds

Lemon Tahini Dressing Ingredients:

1/2 cup olive oil

2 tablespoons lemon juice

3 roasted garlic cloves

1 tablespoon tahini

1 pinch of sea salt


Serves 1
Cook Time:

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Dice sweet potato into ½ inch cubes and cut brussels sprouts in half.
  3. Lay out sweet potato and brussels sprouts on a baking sheet, drizzle with coconut oil and a pinch of sea salt, roast in the oven for 15 minutes.
  4. Remove baking sheet from oven and stir/flip sweet potatoes and brussels sprouts, add one frozen Dr. Praeger’s Mushroom Risotto Veggie Burger to the baking sheet and place back in the oven for 7 minutes.
  5. Stir/flip sweet potatoes, brussels and veggie burger again, and cook for a final 5 minutes, until everything on the tray is heated through and crispy.

While everything is roasting:

  1. Cook the quinoa and lentils according to package instructions.
  2. Rinse devein and chop kale leaves. Enjoy the kale raw or steamed by boiling over water in a veggie steamer for 3 – 4 minutes.
  3. Slice baby cucumber, cherry tomatoes and avocado.
  4. Make dressing by adding all ingredients into a blender and blend until smooth.
  5. Once everything is cook and veggies are sliced, add to a big-bowl, drizzle with dressing and top with sprinkle of hemp seeds, enjoy!