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!
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
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.