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Dr. Praeger’s veggie burgers make serving healthy dinners effortless, and with the variety of flavors available you can plan Meatless Mondays for the whole month. A grain bowl is a great way to get a filling and nutritious dinner on the table. In this recipe, I went for a California-style bowl to go with the burger, complete with pico de gallo and alfalfa sprouts. My grain of choice is quinoa, but feel free to substitute it for anything you’d like – for example, brown rice.
2 to 4 Dr. Praeger’s California Burgers, cooked according to package directions
1 cup tri-color quinoa, cooked according to package directions
2 sweet potatoes, cut into cubes
2 tablespoons Gefen Olive Oil
1 teaspoon Manischewitz Kosher Salt
1 (15-ounce) can black beans
1 avocado, sliced
Pico de gallo (recipe follows)
alfalfa sprouts
2 large tomatoes, diced
1/4 onion, chopped
2 jalapeños, finely diced
1/3 cup cilantro leaves, chopped
3 tablespoons fresh lime juice or Heaven & Earth Lime Juice
Preheat oven to 375 degrees Fahrenheit.
Toss the sweet potatoes with the olive oil and salt and roast until golden, 20 to 25 minutes. Remove from the oven and set aside.
Prepare the pico de gallo. Combine all the ingredients in a bowl. Let it sit for 10 minutes before serving.
Assemble two bowls starting with the quinoa as the base. Add the roasted sweet potatoes, black beans, pico de gallo, and one burger per bowl. Top with alfalfa sprouts.
Sponsored by Dr. Praeger’s
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