Riri's RecipesThis lentil and walnut burger bowl is perfect to enjoy during the colder months. It’s made with warm, hearty ingredients making it perfect to eat during the fall and winter. It has a base of kale and it’s topped with roasted squash, crispy chickpeas, apple slices, and a lentil walnut burger.
Ingredients to make this lentil walnut burger bowl
- Kale. Use fresh kale and massage with some olive oil so the leaves become tender.
- Butternut Squash. Roast the butternut squash in the oven until tender and add some of this to the salad.
- Chickpeas. You can roast the chickpeas so they become crispy, or add them in as is to save some extra cooking time.
- Lentil & Walnut Burger. I used VG Gourmet Lentil & Walnut burger which adds so much flavour, protein and texture to this salad bowl!
- Apple Slices. Thinly slice an apple of your choice and add it to this salad for added crunch and sweetness.
- Vegan Feta. I love adding a feta to this salad for extra creaminess.
- Walnuts. Adding to the lentil and walnut burger, the crushed walnuts gives an extra crunch to this salad.
- Dressing. Make a simple and quick dressing by combining olive oil, apple cider vinegar, tahini, salt, pepper and parsley.
Tips for assembling this warm lentil and walnut burger bowl
- Roast your butternut squash first. While assembling all your other ingredients, roast your squash to save time. If you don’t want to use butternut squash, you can swap it for sweet potato instead!
- Add chickpeas to an air fryer to make them crispy.
- Massage your kale! Fresh kale leaves are normally very hard, so you need to massage them in some olive oil with your hands until it becomes tender.
How to store your lentil walnut burger bowl
Place all ingredients in separate airtight containers and store in the fridge for 5-6 days.
Craving more?
- The best fall treat in my opinion are these Easy Vegan Cinnamon Sugar Donuts. They are so easy to make, perfectly sweet and such a crowd pleaser.
- My Warm Roasted Vegetable and Quinoa Salad is another easy and hearty meal you can prep for the week. It’s packed with protein, fibre and lots of veggies.
- An easy, high-protein side dish you can make are these Tofu “Chicken” Bites with Sriracha Chili Dipping Sauce. They taste like they are from a restaurant, but made at home with simple ingredients!
Lentil & Walnut Burger Bowl
This lentil and walnut burger bowl is perfect to enjoy during the colder months. It's made with warm, hearty ingredients making it perfect to eat during the fall and winter. It has a base of kale and it's topped with roasted squash, crispy chickpeas, apple slices, and a lentil walnut burger.
Ingredients
For the Burger Bowl:
- 2 handfuls fresh kale
- 1 cup roasted butternut squash
- 1 VG Gourmet Lentil Walnut burger, chopped into pieces
- 1/3 cup chickpeas roasted (optional to roast)
- 1/2 whole apple thinly sliced
- 1 tsp feta to garnish
- 1 tbsp walnuts, crushed
For the dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp tahini
- 1 tsp apple cider vinegar
- 1 pinch salt and pepper, to taste
- 1/8 tsp dried parsley
Instructions
To prep before assembling your salad:
- Peel and chop one butternut squash. Place on a baking tray with salt, pepper and a drizzle of olive oil. Roast at 400℉ for 35-40 minutes or until tender and a fork can pierce through the pieces.
- Rinse and drain your chickpeas and tap them with a paper towel so they are dried. Transfer to a bowl and coat in a drizzle of olive oil, salt and pepper. Place in an air fryer for 5-10 minutes so they become crispy. You can omit this step and have them straight out of the can if you prefer.
For the salad:
- Add the fresh kale to a bowl and add 1-2 tbsp olive oil. Massage the leaves with your hands for about 2-3 minutes or until the kale is tender. Set aside.
- Add avocado oil to a frying pan on medium heat, and cook your VG Gourmet Lentil & Walnut burger for 5-10 minutes, or until fully cooked.
- Let the burger patty cool down, then cut into smaller pieces and set aside.
- Make your dressing by whisking together all ingredients in a small bowl. Set aside.
- Add the massaged kale to a bowl, top with the roasted butternut squash, roasted chickpeas, your burger, apple slices, vegan feta and crushed walnuts.
- Drizzle the sauce on top and enjoy!
Notes
How to store: Place all ingredients in separate airtight containers and store in the fridge for 5-6 days.
**Disclosure: This post is sponsored by VG Gourmet. As always, all opinions are my own.**