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Cajun burger salad bowl

Cajun burger salad bowl

Cajun burger salad bowl is the perfect light lunch or dinner. This protein-packed meal is super filling and ticks all of the boxes when you’re looking for something easy and light. I love sweet potato and adding this to the burger, with little pops of white beans in between every bite is just perfection. Not only is this burger patty the real deal, but also the loaded fries salad that goes along with it.

Cajun burger salad bowl is the perfect light lunch or dinner. This protein-packed meal is super filling and ticks all of the boxes when you’re looking for something easy and light. I love sweet potato and adding this to the burger, with little pops of white beans in between every bite is just perfection. Not only is this burger patty the real deal, but also the loaded fries salad that goes along with it.

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Cajun burger salad bowl

Cajun burger salad bowl

Ingredients 

  • One medium sweet potato steamed
  • 360g white beans drained and washed
  • 1/4 cup chopped red onion
  • 1/4 cup chopped walnuts
  • 2/3-1/2 cup buckwheat flour
  • 1 tsp cajun spice
  • 1/2 tsp cumin
  • splash of lemon juice
  • salt and pepper

Tomato relish

  • 1 can 400ml canned chopped tomatoes
  • 1 tbsp tomato paste
  • 1 small red onion
  • 1/2 tsp garlic flakes or one fresh crushed garlic cloves
  • 1-2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • salt and pepper to taste
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin powder
  • pinch of chili powder

Loaded fries side salad

  • One medium potato
  • 1 cup grain of choice (I used wholewheat couscous)
  • 1/2 cup chopped cherry tomatoes
  • 1/3 cup canned and washed kidney beans
  • 1/3 cup canned corn
  • 1/2 cup canned artichoke hearts
  • Juice of one lemon
  • Salt and pepper
  • Chopped purple cabbage
  • Green salad leaves
  • One ripe avocado

Method

  1. Preheat the oven to 175 degrees Celcius. 
  2. Scoop out the flesh of the sweet potato and mash with 1/2 of the white beans, fold in the rest of the white beans whole, add the rest of the ingredients and mold the patties in your hand. 
  3. Place on a parchment baking tray and bake for 15-20 minutes, remove and heat up a pan with olive oil. 
  4. Fry the patties until brown on both sides, serve the patties with the roasted fries salad, chopped greens, chopped cabbage, avocado, and tomato relish. 
  5. For the salad: Slice and wash one potato, slice into fries, toss with olive oil, salt and vinegar and spices of your choosing. 
  6. Bake for 20-25 minutes until golden, remove, chop up and toss with cooked grains of choice, chopped cherry tomatoes, kidney beans, corn, and canned chopped artichoke hearts. 
  7. Add a simple drizzle of lemon juice, olive oil, salt, and pepper over the salad. 
  8. For the relish, add of the ingredients into a saucepan, let it simmer for 15 minutes until it thickens slightly, serve with the salad, store the rest in the fridge for up to three days. 

Hope, you love this super easy and tasty salad bowl.

M*

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