Veggie Burger + A Not So Boring Salad

Here are two dishes that are easy, tasty, and far from boring. I have yet to have a veggie burger that is more flavorful, fresh, and delicious as Eating Well’s Sweet potato-Black Bean Burger. Roasted potatoes would have been the natural pairing but decided to try Gywneth Paltrow’s Quinoa with Mushroom + Arugula salad from It’s All Good cookbook.

Recipe For The Salad

  • 1/4 cup olive oil
  • 2 garlic cloves, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1 lb crimini mushrooms, sliced
  • 1/2 teaspoon coarse sea salt, plus more for seasoning
  • 2 cups cooked quinoa
  • 2 cups arugula, roughly chopped


In a large nonstick skillet over high heat, heat oil. Add garlic and thyme; cook until they begin to get fragrant, about 30 seconds. Add mushrooms and salt; cook, stirring, until mushrooms are soft, brown and begin to make a squeaking sound. Transfer mushroom mixture to a bowl. Add quinoa and arugula; stir. Season with salt and freshly ground black pepper.

My notes: Couldn’t be more simple. A recipe that lends it self to swapping out mushrooms with other lovely veggies that you fancy. I added fresh squeezed lemon at the end.

Recipe for Sweet Potato

2 cups grated sweet potato

½ cup old-fashioned rolled oats

1 cup no-salt-added black beans, rinsed

½ cup chopped scallions

¼ cup vegan mayonnaise

1 tablespoon no-salt-added tomato paste

1 teaspoon curry powder

⅛ teaspoon salt

1/2 cup plain unsweetened almond milk yogurt

2 tablespoons chopped fresh dill

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

4 whole-wheat hamburger buns, toasted

1 cup thinly sliced cucumber


Squeeze grated sweet potato with paper towels to remove excess moisture; place in a large bowl. Pulse oats in a food processor until finely ground; add to the bowl with the sweet potatoes. Add beans, scallions, mayonnaise, tomato paste, curry powder and salt to the bowl; mash the mixture together with your hands. Shape into four 1/2-inch-thick patties. Place the patties on a plate; refrigerate for 30 minutes.

Stir yogurt, dill and lemon juice together in a small bowl; set aside.

Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, about 3 minutes per side.

Divide the yogurt sauce evenly among top and bottom bun halves. Top each bottom bun half with a burger and cucumber slices; replace top bun halves.

My Notes: Food processor makes this dish super easy and quick. Opted for regular yogurt + added more curry powder.