Deconstructed Burger Bowl

Deconstructed Burger Bowl

Makes 5 bowls | 1 hour + 1 hour passive

Directions

1. Make the yam fries. Wash and peel the yams. Cut into ¼” thick sticks. Place in a bowl and add water to cover, then let soak 1 hour to overnight.
2. Preheat oven to 450°F and line a baking sheet with parchment paper. Drain the water and pat dry with a clean towel. Place in a large bowl and toss with oil, arrowroot powder and garlic powder until evenly coated.
3. Arrange in a single layer on the prepared baking sheet. Bake, rotating sheets and tossing yams halfway through, until golden brown and crisp, 22 to 27 minutes.
4. Let cool a bit before serving. Add salt if desired.
5. Make the Soy Curls. Place Soy Curls in a large bowl and add vegetable broth or water to cover, then let soak for a least 10 minutes. Wash and roughly chop the mushrooms.
6. Drain the broth or water from the Soy Curls and squeeze out any excess. Place in a dry bowl and toss with arrowroot powder.
7. Heat oil in large pan over medium heat. Add the Soy Curls and cook, stirring every few minutes, until browned, about 10 minutes. Add the mushrooms and continue cooking until the mushrooms start to brown, about 5 minutes.
8. Remove from heat and let cool slightly before transferring the mixture to a food processor. Pulse until finely chopped. Return the mixture to the pan over medium heat. Stir in the BBQ sauce, tamari and water. Cook, stirring often, until the mixture is crispy, about 15 minutes. Remove from the heat and let cool.
9. Make the Big Mac-inspired sauce. Add all sauce ingredients into a bowl and stir together.
10. Prepare the toppings. Thinly slice the lettuce, tomatoes, pickles, red onion and avocado.
11. Assemble. Arrange the Soy Curls mixture along with the lettuce, pickles, tomatoes, red onion, yam fries and avocado in a bowl. Add a generous drizzle of the Big Mac-inspired sauce over the top.
12. If you are meal prepping for a week of meals, the Soy Curls mixture and yam fries can be divided between 4–5 bowls with desired amount of toppings. Cut up the avocado the day-of so it doesn’t brown. Store the sauce separately.

Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!
IG: @greenseggsandyams