Roz Purcell’s Kale & Quinoa Burger with Spicy Slaw

servings 4
prep time 25 MINUTES

This recipe is exactly what we are about here at STRONG ROOTS. It is quick, easy to prepare and so delicious. Roz has added grated carrot and a spicy slaw which adds such a great crunch, complimented perfectly with the creaminess of sriracha tahini sauce! Lunch sorted!

For more great recipes you can check out Roz’s blog; The Natural Born Feeder!

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8 Kale & Quinoa Burgers
½ head of a small red cabbage
3 tbsp. tahini
1 tbsp. rriracha
1 Lemon (juice)
1.5 tbsp. maple syrup
1 tbsp. soya sauce
1.5 tbsp. apple cider vinegar
70ml. water
Served with grated carrots, mixed leaves, and 1 ripe avocado

method (tick as you go)


Preheat the oven to 200°C.


Place the Kale & Quinoa Burgers onto a tray and cook for 15-20 minutes.


Dice the cabbage into thin strips, if you have a large grater, use the slice side to do this quickly.


In a large bowl, mix the tahini, sriracha, lemon juice, maple syrup, soya, salt, water and vinegar into a smooth texture.


Add the diced cabbage, mix well to cover in sauce.


Store in the fridge for up to 4 days.

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