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Thai Carrot Burger with Spicy Peanut Sauce & Madras Fries
2 Serving Dinner

Thai Carrot Burger

with Spicy Peanut Sauce & Madras Fries

Tags: High-Protein, Soy-Free, Chef's Choice
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
700
FAT
23g
CARBOHYDRATES
107g
PROTEIN
17g


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INGREDIENTS

  1. 1 sweet potato, cut into ½ wedges
  2. 1 tsp curry powder
  3. 2 oz shredded green cabbage
  4. 1 lime, zested and juiced (divided)
  5. 2 tbsp organic peanut butter
  6. 2 tbsp vegan mayo
  7. 1 tsp Sriracha
  8. 2 Actual Veggies® Orange Burger
  9. 2 pretzel burger buns
  10. 2 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition.
Allergens: peanut, wheat
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
700
FAT
23g
CARBOHYDRATES
107g
PROTEIN
17g


Get Recipes Delivered

INSTRUCTIONS

1
Roast the fries

Preheat the oven to 425°F. Add sweet potato wedges, curry powder, a pinch of salt and pepper, and 1 tbsp vegetable oil to a foil-lined baking sheet and toss. Roast until golden brown, 25 to 30 minutes.

2
Dress the cabbage and make the peanut sauce

Add cabbage, lime zest, just half the juice, and a pinch of salt to a medium bowl. In a small bowl, combine peanut butter, mayo, Sriracha, remaining lime juice, and a pinch of salt and whisk. TIP: You can also place cabbage slaw ingredients directly on your cutting board and toss.

3
Cook the veggie burgers and toast the buns

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add veggie burgers and cook until golden brown, 5 to 6 minutes per side. Once the roasted potato wedges are finished, set broiler to high. Toast potato buns in the oven until golden brown, 1 to 2 minutes.

4
Serve

Spread the spicy peanut sauce on the bottom half of each bun. Add Thai carrot burger, cabbage slaw, and the top halves of the buns. Serve with fries. Dig in! TIP: Serve any extra peanut sauce with the fries.

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