Here are two dishes that are easy, tasty, and far from boring. I have yet to have a veggie burger that is more flavorful, fresh, and delicious as Eating Well’s Sweet potato-Black Bean Burger. Roasted potatoes would have been the natural pairing but decided to try Gywneth Paltrow’s Quinoa with Mushroom + Arugula salad from It’s All Good cookbook.
Recipe For The Salad
- 1/4 cup olive oil
- 2 garlic cloves, finely chopped
- 2 teaspoons fresh thyme, finely chopped
- 1 lb crimini mushrooms, sliced
- 1/2 teaspoon coarse sea salt, plus more for seasoning
- 2 cups cooked quinoa
- 2 cups arugula, roughly chopped
Directions
In a large nonstick skillet over high heat, heat oil. Add garlic and thyme; cook until they begin to get fragrant, about 30 seconds. Add mushrooms and salt; cook, stirring, until mushrooms are soft, brown and begin to make a squeaking sound. Transfer mushroom mixture to a bowl. Add quinoa and arugula; stir. Season with salt and freshly ground black pepper.
My notes: Couldn’t be more simple. A recipe that lends it self to swapping out mushrooms with other lovely veggies that you fancy. I added fresh squeezed lemon at the end.
Recipe for Sweet Potato
2 cups grated sweet potato
½ cup old-fashioned rolled oats
1 cup no-salt-added black beans, rinsed
½ cup chopped scallions
¼ cup vegan mayonnaise
1 tablespoon no-salt-added tomato paste
1 teaspoon curry powder
⅛ teaspoon salt
1/2 cup plain unsweetened almond milk yogurt
2 tablespoons chopped fresh dill
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
4 whole-wheat hamburger buns, toasted
1 cup thinly sliced cucumber
Directions
Squeeze grated sweet potato with paper towels to remove excess moisture; place in a large bowl. Pulse oats in a food processor until finely ground; add to the bowl with the sweet potatoes. Add beans, scallions, mayonnaise, tomato paste, curry powder and salt to the bowl; mash the mixture together with your hands. Shape into four 1/2-inch-thick patties. Place the patties on a plate; refrigerate for 30 minutes.
Stir yogurt, dill and lemon juice together in a small bowl; set aside.
Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, about 3 minutes per side.
Divide the yogurt sauce evenly among top and bottom bun halves. Top each bottom bun half with a burger and cucumber slices; replace top bun halves.
My Notes: Food processor makes this dish super easy and quick. Opted for regular yogurt + added more curry powder.
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