Skip to main content
Vibrant Veggie Burger with Lentil Salad & Roasted Roots
2 Serving Dinner

Vibrant Veggie Burger

with Lentil Salad & Roasted Roots

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
580
FAT
8g
CARBOHYDRATES
102g
PROTEIN
32g


Get Recipes Delivered

INGREDIENTS

  1. 1 tsp cumin seeds
  2. 2 garlic cloves, peeled and minced (divided)
  3. ¾ cup brown lentils
  4. 1 red beet, peeled and diced
  5. 1 carrot, peeled and diced
  6. 2 tbsp pumpkin seeds
  7. 2 Actual Veggies® Orange Burgers
  8. 4 tbsp Champagne vinegar
  9. 4 oz curly kale, destemmed and roughly chopped
  10. 2 tsp Dijon mustard
  11. 3 tbsp + 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition.
Allergens: N/A
Tools: Large nonstick skillet, Baking sheet, Small saucepan with a lid
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
580
FAT
8g
CARBOHYDRATES
102g
PROTEIN
32g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the lentils

Preheat the oven to 425°F. Add 2 tsp olive oil, cumin seeds, and just half the garlic to a small saucepan over medium heat. Cook until fragrant, 1 to 2 minutes. Add lentils, 1½ cups water, and a pinch of salt and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 20 to 25 minutes. Drain any remaining water and cover to keep warm. TIP: To “sort” means to look for and discard any naturally occurring debris or stones.

2
Roast the vegetables

Add beet, carrot, 2 tsp olive oil, and a pinch of salt to a foil-lined baking sheet and roast until vegetables are tender, 18 to 20 minutes. Add pumpkin seeds to the baking sheet and return to the oven to warm the seeds, 1 to 2 minutes.

3
Cook the veggies burgers

Add 2 tsp olive oil to a large nonstick skillet over medium-high heat. Add veggie burgers and cook until golden brown, 5 to 6 minutes per side.

4
Make the lentil salad

Add just half the Champagne vinegar, 1 tbsp olive oil, and a pinch of salt and pepper to a medium bowl and whisk to combine. Add kale, and use your hands or tongs to massage until the kale becomes soft and shiny. Sprinkle with salt and pepper. Add lentils to the bowl and toss to combine.

5
Make the mustard vinaigrette and serve

In a small bowl, combine the remaining garlic, remaining champagne vinegar, Dijon mustard, 1 tbsp water, 1 tsp olive oil, and a pinch of salt and pepper. Whisk vigorously. Divide the lentil salad between bowls and top with veggie burgers and roasted root veggies and seeds. Drizzle with mustard vinaigrette. Enjoy!

SIMILAR RECIPES