Vegan & Gluten Free Lentil Brown Rice Burgers

For today's post I bring you the lentil and brown rice burger! I've made these almost in the form of falafels, but they're a much different take on them. These are crispy, filling, healthy, and just plain ol' delicious. If you like how that sounds, keep on reading!

For this recipe you will need: (makes 8-10 burgers)

1 cup of lentils 

2 carrots, grated 

1 cup of brown rice (or whatever grain you have on hand)

1 shallot, finely sliced

1 tsp of chili flakes

Pinch of salt

1 tsp of paprika

1 tsp of cumin

1-2 tsps of olive oil

To start, preheat  your oven to 375 degrees. You can make these either by hand or in a food processor. If you make them by hand you'll need to mash the lentils pretty well, then add in all of the ingredients. If you make them with the help of a food processor, just throw everything in and whiz it up. 

Once the ingredients have been combined well, and it becomes sticky, you'll want to start making the burgers. Line a baking sheet with parchment paper and oil it lightly so the burgers don't burn. Bake the burgers for about 20 minutes, flipping halfway through. Once out of the oven serve with a bun or do like me and enjoy them with hummus, pita, baby spinach and some cherry tomatoes. This is a great meal that is quite filling as well. It's vegan, gluten free, and will make you feel good once you're finished. Bon appetit!

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The Buddha Bowl

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I don't know about you, but when it comes to a meal, I like variety. I think it's important to have different textures, flavours, and spices used in one meal to make it as delicious and interesting as possible. With that being said, I bring you the Buddha Bowl (version 1)! This Buddha Bowl is filled to the brim with lots of filling and hearty veggies, rice, tempeh, nuts, and hummus goodness! buddhabowl1

You will need: (1 serving)

1 sweet potato, peeled and chopped

1 shallot, peeled and halved

1 small zucchini, sliced in rounds

Rice or quinoa of your choice (I used a mixture of both)

Tempeh (1/4 of a pack cut into triangles)

Hummus (as much as you like)

Nuts and seeds (I used sunflower seeds and pistachios)

Salt, seasonings, spices of choice (I used paprika, cumin, dried oregano and thyme)

Oil for the vegetables

To start, preheat your oven to 380 degrees. Line two baking sheets with parchment paper. On the first, place the sweet potato mixed with oil, salt, and spices. On the second, place the zucchini dressed in oil, salt, and spices, and the shallot with oil. Bake for 30 minutes or until crispy and cooked.

At the same time, make your rice or quinoa. I was lucky enough to have both on hand so I skipped this step at this time.

Season your tempeh with some paprika, and cook in a pan until cooked through. Do this within the last 5 minutes of the vegetables cooking.

Once everything is cooked, prepare your bowl. The bottom of the bowl will hold the rice, and next layer on the vegetables and tempeh. In the centre, I added the seeds, pistachios, and homemade hummus. Enjoy!

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You can make this buddha bowl with whatever veggies you have on hand. The combinations are endless, and so are the health benefits. Try making a buddha bowl and see how it transforms your evening!

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