I love sandwiches, especially healthy ones. In fact, my sandwiches and vegetable burgers are usually filled with so many leafy greens and other rainbow colored vegetables, they could easily be classified as salads. Today however, I was longing for a monochrome burger, similar to this happy healthy green dude, but with autumn inspired colors. Thus my healthy vegetable burger was colored with orange.
My happy orange monster is a great example of a healthy vegetable burger: roasted butternut squash cubes, oven roasted bell pepper, golden beets and a secret carrot spread which I’ve been spreading on my autumn inspired breads for many days now. I’m happy to reveal the secret recipe, because I want to spread Orange Monster love.
HEALTHY VEGETABLE BURGER
Serves: 2
Ingredients
- [b]Vegetable burger[/b]
- 2 gluten free breads cut into two halves
- 1/2 butternut squash
- 1 orange bell pepper
- 1 small golden beet
- Vegetable marinade
- [br]
- [b]Vegetable marinade[/b]
- 4 tbsp tamari sauce
- 2 tbsp Extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp maple syrup
- 1/2 tsp paprika
- 1/2 tsp garlic flakes or 1/4 tsp garlic powder
- [br]
- [b]Carrot spread[/b]
- 2 small carrots (1/3 heaped cup grated carrots)
- 2 tbsp chopped onions
- 1/2 tsp chopped ginger
- 1/2 tbsp olive oil
- 3 tbsp chopped sundried tomatoes
- 1/3 heaped cup cooked butter beans
- 1 tbsp tamari sauce
- 4 tbsp water
- 1/2 tsp ground turmeric
- 1/4 tsp paprika
- 1 tsp lemon juice
- 1/4 tsp coconut sugar
Instructions
- [b]Vegetable marinade[/b]: whisk all ingredients of the marinade together.
- [b]Vegetables: [/b]Chop butternut squash into small (~1,5cm/0,6 inch) cubes until you have appr.1 cup of cubes.
- Cut bell pepper into six parts, and slice golden beet into thin coins.
- Put butternut squash cubes, bell pepper and golden beet in a bowl and pour over the vegetable marinade, mix well and put bowl in the fridge.
- Let vegetables marinate at least 1 hour.
- [b]Roasting in the oven:[/b] Preheat oven to 200C/390F.
- Line a baking sheet with parchment paper.
- Pour the contents of the jar into the baking sheet and arrange vegetables so that there is space between each of them.
- Roast in the oven for ~30 minutes until vegetables turn golden brown.
- [b]Carrot spread:[/b] grate carrots and chop onions and ginger.
- Sauté a few minutes in a pan with olive oil, medium heat.
- Add tamari, water, sundried tomatoes, butter beans, turmeric and paprika to the pan and continue sautéing for five minutes in low heat.
- Take off from heat and let cool for ~10 minutes.
- Put mixture into a food processor, add lemon juice and coconut sugar. Mix well until spread is smooth.
- [b]Assembling the burger:[/b] Put carrot spread on the breads, add butternut squash cubes as “teeth” first (put cubes in the middle part of the bread too), then add golden beets and bell peppers and finally the last round of butternut squash cubes.
- Enjoy orange!
I absolutely love how I now can just look up your recipes with ease… Thank you so much for sharing all of your genius with us Tiina – your blog is beautiful 😉
Yayyy is that you Heather:) So fun to connect here as well!! I’m so happy to be able to finally share recipes here as well. And this is something I absolutely love to do. I really appreciate all your support!! Lots of love<3<3
Hey lovely!! So impressed my your beautiful blog! So talented lovely
Much love Niki xx
Thank you dear Niki<3 Blogging is so much fun:) Have a great vacation! xoxo