Vegetarian Deconstructed Burger Bowl

Dive into the bold flavors of a **Vegetarian Deconstructed Burger Bowl**, a wholesome twist on the classic burger experience! This vibrant, nutrient-packed recipe features a base of fluffy quinoa topped with savory sautéed mushrooms, crisp lettuce, juicy cherry tomatoes, cool cucumber, and creamy avocado. Hearty vegetarian burger patties, cooked to perfection, are diced and scattered throughout, while shredded cheddar, tangy pickles, and a drizzle of ketchup and mustard tie all the burger-inspired elements together. Quick to prepare and full of texture, this 40-minute recipe delivers a satisfying, gluten-free meal loaded with protein and fresh vegetables. Perfect for lunch, dinner, or meal prep, this burger bowl lets you indulge in all the flavors of a burger without the bun—an ideal choice for health-conscious foodies!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 tablespoons Olive oil
• 0.5 cup Red onion, diced
• 2 cloves Garlic, minced
• 1 cup Mushrooms, sliced
• 1 cup Cherry tomatoes, halved
• 1 medium Cucumber, sliced
• 1 large Avocado, diced
• 2 cups Lettuce, chopped
• 0.5 cup Cheddar cheese, shredded
• 2 patties Vegetarian burger patties
• 0.5 teaspoon Salt
• 0.5 teaspoon Pepper
• 2 tablespoons Mustard
• 2 tablespoons Ketchup
• 0.25 cup Pickles, sliced

Directions

Step 1

Rinse and drain the quinoa. In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and set aside to cool slightly.

Step 2

While the quinoa is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced red onion and minced garlic, sautéing until softened and fragrant, about 3 minutes.

Step 3

Add the sliced mushrooms to the skillet, cooking until they are golden and any released moisture has evaporated, about 5 to 7 minutes. Season with salt and pepper. Remove the mushroom mixture from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil and cook the vegetarian burger patties according to package instructions, about 5 minutes per side until heated through and slightly crispy.

Step 5

Assemble the bowls by dividing the cooked quinoa among four bowls. Top each with a portion of the mushroom mixture, halved cherry tomatoes, sliced cucumber, diced avocado, chopped lettuce, shredded cheddar cheese, and sliced pickles.

Step 6

Cut the cooked burger patties into bite-sized pieces and divide them among the bowls.

Step 7

Drizzle each bowl with a tablespoon of mustard and a tablespoon of ketchup.

Step 8

Serve immediately and enjoy your vegetarian deconstructed burger bowl!

Nutrition Facts

Serving size	(2142.2g)

Amount per serving	% Daily Value*
Calories	1988.8

Total Fat 109.9g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 2.9g
Cholesterol 60mg	0%
Sodium 4570.2mg	0%
Total Carbohydrate 195.3g	0%
Dietary Fiber 34.4g	0%
Total Sugars 26.6g
Protein 85.0g	0%

Vitamin D 26IU	0%
Calcium 867.6mg	0%
Iron 17.1mg	0%
Potassium 3643.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 16.1%

Carbs: 37.0%