Veggie Burger Bowls
Take everything you love about a veggie burger dinner (including the fries) and serve it in bowl form. Veggie Burger Bowls are easy to customize - just set out all of your favorite burger toppings and let everyone build their own!
Servings: 2
Cost: $7.00
Equipment
- Air Fryer or Half Sheet Pan
Ingredients
- 1 15-ounce bag frozen sweet potato fries
- Avocado Oil Spray and Ranch Seasoning Blend (optional)
- 2 frozen veggie burgers (use your favorite, but I love the Quinoa Cowboy Veggie Burgers from Trader Joe’s)
- 8 ounces romaine lettuce
- 1 cup cherry tomatoes
- 1/2 small red onion
- 1 avocado
- sauce, for serving (I love ketchup, Trader Joe’s Magnifisauce, Dijon Mustard Sauce, or even Sriracha mayo sauce)
- 6 slices kosher dill pickle chips
- 1 cup Shredded Unexpected Cheddar Cheese (substitute any shredded cheddar)
Instructions
- Preheat an air fryer to 375°F or a conventional oven to 400°F.
- Spread the sweet potato fries out on the basket of the air fryer or on a rimmed baking sheet. (Optional: For a little extra flavor, spray the fries lightly with avocado oil spray and sprinkle with Ranch Seasoning Blend.) Add the burger patties to the basket / tray.
- Bake the fries and burgers, turning them with a hard spatula halfway through cooking, until the fries are golden and crisp, 12 to 15 minutes.
- Meanwhile, chop the lettuce, slice the tomatoes, onion, and avocado.
- Let the fries and burger patties cool slightly so they don’t wilt the lettuce. Slice the burger patties.
- When you’re ready to assemble, fill two bowls with lettuce. Drizzle with sauce. Top with burger patties, sweet potato fries, cherry tomatoes, onion, avocado, pickles, and cheddar cheese. Serve with more sauce drizzled on top.
Nutrition
Calories: 399kcal | Carbohydrates: 21g | Protein: 27g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 811mg | Potassium: 764mg | Fiber: 7g | Sugar: 5g | Vitamin A: 10896IU | Vitamin C: 27mg | Calcium: 548mg | Iron: 3mg