| WHITE BEAN JALAPENO BURGER BOWLS |
Another soy free, gluten free, plant-based lunch or dinner option for you! The burger patties are nice and flavourful with fresh jalapenos and red onion, paired with cajun spiced yams and a smooth lime aioli. It's a delicious meal prep option or for a family meal.
The way I built the meal for me is stated in the macro below but I've also included a macro breakdown of each core ingredient so you can build it to fit your needs. Enjoy!
Recipe makes three servings
Macros per serving:
645 cals - 17g fat - 91g carbs - 32g protein
MACRO BREAKDOWN
Use the macro breakdown to build the macros you want. I know many of you will think the 645 cals is too high so I wanted to break it down here so you can make it to fit your caloric needs.
Macros for one burger (I used two):
194 cals - 2g fat - 30g carbs - 14g protein
Macros for yam fries:
172 cals - 3.5g fat - 31g carbs - 4g protein
Macros for one serving sauce:
81 cals - 9g fat - 0g carbs - 0g protein
Ingredients:
1 batch White Bean Jalapeno Burgers (Recipe makes 6 burgers)
2 1/4 cup yam cubes or wedges
2 tsp avocado oil
1 tbsp cajun spice mix or sub paprika, chili, garlic, onion powder and pepper
3 tbsp vegan mayo
3 tbsp hot sauce
3 tbsp lime juice
6 cups lettuce
1 cup sprouts
3 pickles
Recipe:
Prepare the burgers first. You can do that my following the simple recipe here.
Preheat the oven to 425 F and line a baking tray with parchment paper.
Chop your yams into cubes or wedges.
Season yams with avocado oil and cajun seasoning.
Spread across the baking tray and bake for 25 minutes, flip all the potatoes and bake another 5-10 minutes or until crispy.
To a small bowl add: mayo, hot sauce and lime juice. Mix well.
Prepare other veggies like chopping lettuce and pickles if needed.
Layer the bowls with all the fixings including the burgers and drizzle with the lime mayo.
Enjoy!
If you love high protein vegan recipes then make sure to check out the high protein vegan recipe ebooks for your weekly meal prep!