Roasted Beet, Brown Rice & Chickpea Burgers with Crispy Kale & a Thyme Tahini Sauce (gf+v

• Vegan
• Gluten free

• Produce

  • 3 1/2 cups Beets
  • 1 15 ounce can Chickpeas
  • 2 clove Garlic
  • 1 small bunch Kale
  • 1/2 Lemon, Juice of
  • 1 tsp Thyme, fresh leaves
  • 1 1/2 tsp Thyme, fresh

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1/4 cup Tahini

• Pasta & Grains

  • 1 cup Brown rice, cooked

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 Pepper
  • 1/2 tsp Salt
  • 1 Salt
  • 1 pinch Salt

• Oils & Vinegars

  • 1 Olive oil

• Liquids

  • 2 tbsp Water

Found on shelikesfood.com

Description

Ingredients

• 3½ - 4 cups peeled and chopped beets, once baked it will be about 1½ cups
• 1 cup cooked brown rice
• 1-15 ounce can of chickpeas, drained and rinsed
• 1 teaspoon fresh thyme leaves, minced
• 1 clove garlic, minced
• 1 tablespoon balsamic vinegar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 small bunch of kale, dino or curly
• olive oil
• salt
• pepper
• ¼ cup tahini
• 1 clove garlic, minced
• 1½-2 teaspoons fresh thyme, minced
• juice of ½ a lemon
• 1 pinch salt
• 2-5 tablespoons water, depending on how thick or thin you would like it

Directions

• Pre-heat the oven to 400 degrees F. Place the diced beets onto a large sheetpan and drizzle with a little bit if olive oil and season with a pinch of salt and pepper. Roast beets for about 40-45 minutes, until they are cooked through. Let cool for about 10 minutes.
• In a food processor, add the beets, chickpeas, brown rice, thyme, balsamic vinegar, garlic, salt, and pepper. Process ingredients for about 15-30 seconds until everything is mixed together. You dont want to process until ingredients form a paste, just until everything comes together.
• Form the mixture into patties, you will get about 6-8 depending on how big you make them. Place patties on a large baking sheet lined with parchment paper. Place baking sheet in the refrigerator for at least 30 minutes, this will make it easier for you to handle them when cooking.
• To cook beet burgers, place a large pan over medium heat and coat the bottom with olive oil. Once the pan is hot, add the beet burgers and cook for about 3-5 minutes on each side.
• Place the crispy kale on the bottom of the bun, top with the beet burger, and spread the top of the bun with the thyme tahini sauce. Enjoy!
• Heat the oven to 375 degrees F. Stack kale leaves on top of each other and cut into ¼-1/2 inch ribbons. Place kale ribbons on a large baking sheet and drizzle with a little bit of olive oil and season with salt and pepper. Place kale in the oven and cook for about 10-12 minutes, until kale is crispy, flipping once.
• Add all ingredients into a blender or a medium sized bowl. Mix until combined.