The Quin-wah Burger Bowl with Roasted Orange and a Pickled Carrot and Beetroot Slaw
Don’t get us wrong, we love ourselves a good burger. But sometimes you want something a little lighter. Don’t worry, we’ve got you covered. This recipe is delightfully light and packs a zingy punch! The sweetness of the orange and roasted onion is perfect paired with the sharp pickled slaw and creamy avocado. The Quinwah patty is so amazingly versatile and works really well with all the other flavours here! It really makes a great lunch as the chickpeas and quinoa leave you feeling fuller for longer.
This recipe is for 2 people but we like to make one bowl and save the other for our lunch the following day- because who likes to share hehe!
Prep time: 10 minutes | Cook time: 30-40 minutes
Total time: 40-50 minutes
(Serves: 2 people)
For this recipe (makes 2 bowls) you will need:-
- 1 pack of Roots & Grains Quinwah burgers, available from Planet Organic or buy online
1 bag of rocket leaves
Balsamic vinegar (optional, can use cider vinegar instead)
1 large orange, peeled and split into segments
1 medium red onion, cut into wedges (cut into eighths should be fine)
6 garlic cloves, peeled but left whole
Salt and pepper
Optional- fennel seeds, chilli flakes, paprika
For the pickled slaw, adapted from a recipe in Hugh Fearnley-Whittingstall’s ‘Much More Veg’
- Half a large onion or a few shallots, finely chopped
1 small beetroot
1 medium apple
1 medium carrot
2-4 tsp cider vinegar
Half a handful of poppy seeds
Between ½ and 1 tsp coconut sugar (or preferred alternative), depending on how sweet you like it
Preheat the oven to 180°C.
First, place the orange segments, garlic cloves and onion wedges into a baking tray and drizzle with olive oil. Season with salt and pepper, and then if you’re feeling fancy sprinkle some fennel seeds, chilli flakes and paprika over the top. Place the baking tray in the oven and cook for 20-30 minutes, or until they are ever so slightly charred around the edges!
While it's cooking, prep your slaw!-
Get yourself a large bowl and use a vegetable peeler to finely peel the beetroot, apple and carrot straight into it, along with the chopped onions. Now add your apple cider vinegar and sugar to taste, and sprinkle the poppy seeds over it. Now mix all that veggie goodness together!
Set your slaw aside somewhere cool.
Be sure to check on your roasting veg now if you haven’t already!
Now it's time to fry up your Quinwah patties! In a non-stick pan, heat a little olive oil over a medium-high heat and fry the patties for 3-4 minutes each side or until they’re lightly crispy! We like to sprinkle a little salt and pepper over them at this stage for added flavour.
Now, it’s time to plate up! Or bowl up…
Grab 2 large bowls- something like a wide-brimmed pasta bowl is perfect. Now you can make this as pretty or as ugly as you like, depending on how hungry you are. Hey, occasionally our food doesn’t even get the chance to leave the pan if we’re THAT hungry, and that’s ok- you gotta do what you gotta do.
To create a bowl like ours,
Pop a good handful of rocket leaves in each bowl to form the base, and slice up an avocado and split it between the two. Take your lovely Quinwah patties from the pan and pop one in each bowl. Now divide the roasted orange and onion mixture between the two bowls, along with a good serving of the yummy and tangy pickled slaw!
We like to drizzle a little extra virgin olive oil and either cider or balsamic vinegar over the top for that added zing...
And there you have it!
The R & G Team