Tired of throwing cubes of tofu in your veggie bowls? These make-ahead patties are made with just a handful of ingredients, and are perfect to throw onto a salad or grain base for a wholesome meal!

Vegan Burger Bowls

Recipe

• 1 c. rice, uncooked and divided (1/2 c. cooked rice for burger patties; the rest is for rice bowl)
• ½ c. lentils, uncooked
• 2 tsp. olive oil
• 1 onion, sliced
• 2 large carrots, chopped finely
• 2 handfuls of kale, chopped

• Kale, sautéed
• Avocado
• 1-2 tbsp. pesto

Instructions

1. 1. Preheat oven to 300F.
   2. For the patties, cook rice in one pot and lentils in another. Once both are cooked, add ½ c. of the rice and lentils to a high speed binder or food processor.
   3. In a saucepan over medium high heat, add in olive oil and onions and sauté until the onions are beginning to caramelize. Add in the chopped carrots and kale.
   4. Once all the veggies are cooked, add everything to the blender or food processor along with the rice and lentils, and give it a whirl until mixture is easily moldable into patties. Don’t overmix because you don’t want it to be super mushy.

1. Pan-fry the patties using medium heat until the exterior is brown, then transfer them to a baking sheet lined with parchment paper. I baked these for 10-15 minutes in the oven until the interior has completely cooked. You can also just bake them at 350F if you don’t want to go through pan-frying them first, but you’ll have to leave them in the oven for longer.
2. Once patties are done, mix the leftover cooked rice with pesto and assemble the bowl to your liking!

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.