Vegan Burger Salad Bowl
These vegan burger salad bowls combine all the classic flavors of a burger, served over a bed of romaine for a lighter, nutrient-dense twist. They’re easy to make, completely customizable, and perfect for a satisfying weeknight dinner or meal prep!
Servings 4 servings
Calories 590kcal
Ingredients
Vegan ground beef
- 2 cups vegan ground beef I used Gardein
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp salt
Burger bun croutons
- 2 burger buns cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
Burger-style dressing
- 1/3 cup vegan mayo
- 1 tbsp ketchup
- 1 tsp Dijon mustard
- 1 tsp pickle juice
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp water plus more as needed to thin
Salad bowls
- 8 cups romaine lettuce chopped
- 2 cups grape tomatoes halved
- 2 avocados sliced
- 1/4 red onion thinly sliced (about 1/3 cup)
- 4 dill pickle spears chopped
- 1 cup vegan cheddar optional
- 4 tsp sesame seeds optional
Instructions
- Preheat oven to 425° F.
- Toss burger bun cubes with olive oil, garlic powder, onion powder, and salt, spread on a baking sheet, and bake 10-15 minutes, tossing halfway, until golden and crisp.
- Heat olive oil in a skillet over medium heat and cook vegan ground beef until thawed and heated through, breaking it apart with a spatula. Then add garlic powder, paprika, onion powder, and salt and cook 2-3 more minutes until lightly browned.
- To make the dressing, whisk together mayo, ketchup, Dijon mustard, pickle juice, garlic powder, paprika, salt, pepper, and water, adding more water as needed until drizzleable.
- Divide romaine among four bowls and top with cooked vegan ground beef, tomatoes, avocado, red onion, chopped pickles, vegan cheddar if using, croutons, and sesame seeds.
- Drizzle with dressing and toss lightly before serving.
Nutrition
Calories: 590kcal | Carbohydrates: 45g | Protein: 19g | Fat: 41g | Fiber: 12g