This Vegan Burger Bowl is a delicious, healthy way to satisfy a burger craving. Made with seasoned lentils, fresh veggies and a creamy non dairy special sauce.
We love a quick, healthy dinner around here especially during the summer. The last thing we want to do is spend hours in the kitchen. Vegan Burger Bowls are the latest quick meal we've added to the dinner rotations. We love lentils and this hearty little legume works perfectly as a protein source in these bowls.
Looking for more ways to incorporate lentils in your meals? Check out this salad with crispy lentils or this delicious bolognese.
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Ingredients
These burger bowls are made with typical ingredients you would have with a burger including special sauce. Lentils seasoned with garlic, onion and other spices take the place of ground beef to make these bowls satisfying and also vegan.
- potatoes
- cooked brown lentils
- garlic powder
- onion powder
- paprika
- salt & pepper
- vegan Worcestershire
- lettuce
- tomato
- pickles
- red onion
- non dairy yogurt
- ketchup & mustard
- oil
See recipe card for quantities.
Substitutions & Variations
- Fries - instead of cutting potatoes you can use freezer fries to cut down on prep time.
- Vegan Worcestershire - if you can't find vegan Worcestershire you can mix 1 teaspoon soy sauce, 1 teaspoon hoisin and ½ teaspoon apple cider vinegar for a similar flavor.
- High protein - to make this bowl high protein add textured vegetable protein to the lentils. See recipe notes below for more instruction on that.
- Non dairy yogurt - instead of non dairy yogurt you can vegan mayo if you prefer.
- Deluxe - add 1-2 tablespoons of vegan cheese.
How to make Vegan Burger Bowls
These bowls are fairly easy. The most difficult part in slicing the potatoes to make fries, but you can definitely use your favorite freezer fries to simplify things. We use dry lentils that are cooked ahead of time to make our bowls. Lentils are great because you don't have to soak them and they cook quickly plus they are cheap. To reduce cooking time, you can also use canned lentils.
Slice potatoes into sticks or wedges. Toss with oil and season with salt. Bake at 425 degrees for 30-35 minute or until golden and crispy.
In a small bowl, whisk together non dairy yogurt, ketchup, mustard and chopped pickles or relish. Refrigerate until ready to use.
While fries bake, chop lettuce, tomatoes and onion. In a skillet, combine lentils and spices. Cook over medium heat for 3-4 minutes
Assemble the bowls. Start with a bed on lettuce then top with lentils, tomatoes, onions, pickles and fries. Drizzle with special sauce.
Top Tip
The recipe as written is very flavorful, but feel free to add any seasonings you like to the lentils. If you like a little spice add chili flakes or hot sauce. Taste and adjust to your liking.
Equipment
This recipe only needs basic kitchenwares including measuring tools, bowls, sheet pans and a skillet.
Storage
Store all leftover ingredients separately until ready to eat. Good for up to 3 days.
I don't recommend freezing the components of this dish.
Common Questions
Yes. You can prep all ingredients up to 3 days in advance storing separately in the fridge. When ready to eat, you can pop the fries in the oven briefly to crisp back up, if desired. Then assemble bowls and top with sauce.
Yes, lentils are a great source of protein, fiber and vitamins and minerals such as folate, iron, potassium and magnesium.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Vegan Burger Bowl:
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Vegan Burger Bowl
Ingredients
Fries
- 3 large potatoes
- 1 ½ tbsp oil
- sprinkle of salt and pepper
Lentils
- 3 cups cooked brown lentils
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tsp vegan Worcestershire see notes below for substitution
Special Sauce
- ⅓ cup non dairy yogurt
- 2 tablespoon ketchup
- 1 tablespoon yellow mustard
- 1 tbsp chopped pickles or relish
Toppings
- lettuce we use romaine
- tomatoes, chopped
- pickles
- onion we use red onion
- vegan cheese optional
Instructions
Fries
- Preheat oven to 425 degrees. Line two large baking sheets with parchment paper or a silicone mat. Set aside.
- Slice potatoes into sticks or wedges. Toss with oil and season with salt. Arrange in an even layer one prepared baking sheets.
- Bake at 425 degrees for 30-35 minute or until golden and crispy. Flip fries halfway through baking time.
Special Sauce
- In a small bowl, whisk together non dairy yogurt, ketchup, mustard and chopped pickles or relish. Refrigerate until ready to use.
Lentils
- In a skillet, combine cooked lentils, garlic powder, onion powder, paprika and vegan worcestershire sauce. See notes below for a substitution for Worcestershire sauce. Cook over medium heat for 3-4 minutes.
Toppings
- While fries bake, chop lettuce, tomatoes and onion.
Assemble Bowls
- Assemble the bowls. Start with a bed on lettuce then top with lentils, tomatoes, onions, pickles, fries and vegan cheese, if using. Drizzle with special sauce.
Notes
- Worcestershire sauce substitution - mix together 1 teaspoon soy sauce, 1 teaspoon hoisin sauce and ½ teaspoon apple cider vinegar.
- Extra Protein - add textured vegetable protein(TVP) to the lentils for an extra boost of protein and a "meatier" texture. Combine 1 cup of tvp with 1 cup of vegetable broth. Let sit for about 10 minutes to rehydrate. Then add to lentils and warm on the stove. Add additional seasoning to taste.
- You can use store bought fries to save time. Bake according to package instruction.
- You can use vegan mayo instead of non dairy yogurt if preferred.
- Double the recipe for special sauce if you like a lot of sauce.
Did you make this recipe? Let me know!