I love a veggie burger and I also love a veggie bowl, so this recipe was calling my name. This is basically a deconstructed veggie burger piled into a bowl. I absolutely loved all the components in this bowl. The marinated chick peas, pickled red onions and the Greek yogurt sauce were my favorites. They brought such great flavor to the dish. I really recommend making the quick pickled red onions and cucumbers. It was so simple and they were so good. Plus they will save in your fridge for awhile too. You can use any grain you want. I used a mix of brown rice, spelt, and barley that I found at Harris Teeter. I think it would also be great with quinoa or couscous.
|| V E G G I E B U R G E R B O W L S ||
- 1 cup barley, brown rice or quinoa cooked according to package
- 1 can chick peas
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1/4 cup chopped parsley
- 2 teaspoons dijon mustard
- 1 avocado diced
- 1 cup cherry tomatoes halved
- pickled red onions (see recipe below)
- quick pickled cucumbers (see recipe below)
- 1 cup greek yogurt
- 3 teaspoons chili garlic sambal sauce or sriracha
- 2 cups shredded lettuce- romaine, butter leaf, or red leaf, or arugula
Cook the rice, barley or quinoa according to the package. Season well with salt and pepper. I also added one tablespoon of butter just for flavor:)
Drain and rinse the chickpeas and place in a bowl. Add olive oil, dijon mustard, chopped parsley, and salt and pepper. Stir together, let it marinate and sit at least 30 minutes.
Combine Greek yogurt and sambal or sriracha.
To assemble layer the brown rice/barley on the bottom. Top with chick peas, cherry tomatoes, pickled cucumbers, pickled red onion, shredded lettuce, avocado and Greek yogurt sauce.
|| Q U I C K P I C K L E D C U C U M B E R S ||
-1 english cucumber or 4 small Persian cucumbers
- 1 tablespoon sugar
- 1.5 teaspoons salt
- 1 tablespoon rice vinegar
Use a mandolin to slice the cucumbers really thin- if you don't have one you can use a knife. Place the cucumbers in a colander and toss with sugar and salt. Let them sit and drain for 30 minutes. Rinse off and let excess water drain. Toss with the rice vinegar, add more if desired. These will stay fresh for about a week.
|| Q U I C K P I C K L E D R E D O N I O N S ||
- 1 red onion sliced thinly
- 1/3 cup white vinegar
- 1/3 cup rice wine vinegar
- 1/3 cup water
- 1/2 teaspoon salt
- 1.5 teaspoons sugar
Place white vinegar, rice wine vinegar, water, and sugar in a saucepan and bring to a boil. Add in sliced onions and stir to cover with liquid. Let boil 2 minutes, then remove from the heat. Let cool and then transfer to an airtight container. These will save for several weeks in the fridge.
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