Cheese Burger Bowl (Gluten Free)
This high protein Cheese Burger Bowl is the perfect meal prep recipe that the whole family will love. I've traded up the burger buns for quinoa and used whole, toasted spices to flavor the perfect, high fat, high protein dressing for this burger bowl recipe.
Ingredients
- 3 each burger patties I used ostrich but beef is great
- 2 tablespoons olive oil
- ½ cup quinoa
- 6 each mini corn whole
- ½ small cucumber peeled into ribbons
- 1 cup grape tomatoes diced
- 2 tablespoons pickled red onion
- ½ cup white cheddar cheese shredded
- 3 each mini sweet potatoes
- 1 clove garlic sliced or chopped
- 1 piece ginger sliced or chopped
- ¾ cup beech mushrooms any mushrooms will do
- ½ lime
- 1 baby gem lettuce sliced or chopped
For the burger sauce / dressing
- ¾ cup Greek yogurt high protein
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- ½ lime zest and juice
- ½ avocado
- 1 teaspoon American mustard
- salt and pepper
Instructions
- Cook the quinoa in 1 cup of seasoned water for about 30 minutes. Drain, cool and set aside.
- Slice the mini sweet potatoes down the center and bake them with the sliced ginger and garlic, olive oil and salt. Cook them for about 30 minutes until tender, at 350F/180C.
- In a hot skillet, char the mini corn (without any oil) for a few minutes per side. Set aside.
- To the same skillet, add a little olive oil and the mushrooms. Cook them for a few minutes, seasoning with salt and the juice of half a small lime.
- Pan fry or grill the burger patties.
Dressing/Burger Sauce
- Toast the spices in a dry skillet for a few seconds until the mustard seeds pop.
- Add all the dressing ingredients to a blender or small food processor and blend until smooth.
Assemble
- Assemble all the elements of the Cheese Burger Bowl and enjoy!
Notes
- ½ cup of raw quinoa makes about 1 and a half cups of cooked quinoa.
- Cook your quinoa in bone broth for extra nourishment.
- Use the same skillet for all the cooking to save on dishes.
- I like to bake my sweet potatoes covered rather than uncovered. I prefer the softer texture from baking.
Tried this recipe?Let us know how it was!
