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Roz Purcell’s Kale & Quinoa Burger with Spicy Slaw

Servings 4
Prep time 25

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!

Ingredients

  • 8 Kale & Quinoa Burgers
  • ½ head of a small red cabbage
  • 3 tbsp. tahini
  • 1 tbsp. srriracha
  • 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)

    1

    Preheat the oven to 200°C.

    2

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

    3

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

    4

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

    5

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

    6

    Store in the fridge for up to 4 days.

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