This recipe looks amazing and tastes amazing too. A great way to feed your family the full spectrum of the gut-friendly rainbow veggies in one meal! The burger is vegan and full of protein from the quinoa and calcium from the chia seeds.
The beetroot slaw is a pretty awesome garnish for all sorts of things and stores in the fridge for over a week. It is vegetarian and I have given an easy dairy-free vegan alternative.
Roast the butternut squash for about 20 mins and then and add your sweet potato
Cook for a further 20 mins until soft, take out and cool to warm
In boiling water add some bouillon or a vegetable stock cube and pour onto the quinoa until it is covered with double the amount of water to quinoa. Bring to the boil and simmer for about 15 mins. Leave to cool.
In a bowl place the roasted ingredientsin with the others and mix well, add seasoning
Make into 130g burgers for adults, or 50g for children. Leave to cool and set.
Heat some olive or coconut oil in a pan. Fry on a medium heat, but don’t turn too much. Let them go for five mins before turning. They will fall apart if you fiddle too much.
Place all the ingredients into a bowl and mix up. Taste to check for seasoning .
Hi! I'm Lucinda Miller, and I have a passion for healthy food and healthy living. Why not sign up for my lovely newsletter?
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