I've partnered with Sprouts on These Veggie Burger Pasta Bowls ~ which are ever so tenderly seasoned with Berbere and make for an exotic, delicious, quick, and easy meal. Thank you for supporting the brands that keep this blog of mine spinning.
A vegetarian, I’m not. But, ever so often, my daughter and I take a break from our rotation of chicken curry and air fryer fish to indulge in a vegetarian week.
During those vegetarian weeks, I usually meal prep on a Sunday and whip up 3-4 vegetarian dishes to make it easier on us.
However, as much as I might like to think that I can meal prep like a boss - I cannot. And usually when Thursday comes around, our stockpile of sautéed, curried and charred vegetables has dwindled to zilch!
It’s for days like this that I usually stock up on a couple of packages of Beyond Meat Plant-Based Burger Patties when I’m at Sprouts. Sprouts is my favorite place to shop at for their variety and quality of vegetables, fruits, meats and frozen foods as well as bulk items.
Actually, that’s a lie. My daughter and I don’t only enjoy Beyond Meat Plant-Based Burger Patties during vegetarian-weeks.
We whip them up on the regular. Sometimes it’s because we need a quick and filling weeknight dinner. And, other times it is because we want what might seem like an indulgent and comforting weekend meal.
Beyond Meat Plant-Based Burger Patties are my burger of choice. Though, on a side note, I’ve managed to make it into my forties without having tried a beef burger. And, that’s not a lie 😊
Some people like to tell me I don’t know what I’m missing ~ but, biting into a juicy Beyond Meat Plant-Based Burger, I know what I’m not missing.
Over the years I’ve followed package instructions and prepared juicy Beyond Meat Plant-Based Burgers to look like they are rare in the middle. My daughter and I have enjoyed these piled-high, messy burgers with a generous serving of sweet chili sauce or beet onion jam.
And, then there are other times when I’ve sautéed up Beyond Meat Plant-Based Burgers so they are nice and crispy on the outside and juicy inside, then cut them up and tossed them into Veggie Burger Pasta Bowls like you see here.
For these Veggie Burger Pasta Bowls I used Sprouts pea pasta, broccoli and some shishito peppers along with Berbere seasoning. I talk more about what Berbere seasoning is and why I love it so, in this post.
With less than 10 ingredients, these Veggie Burger Pasta Bowls are a quick, tasty and easy meal to whip up any day of the week.
And they are so versatile too. You can substitute the pea pasta for regular wheat pasta. Swap out the broccoli and shishito peppers for a couple of cups of mixed frozen veggies. The one thing I would strongly suggest not substituting are the Beyond Meat Plant-Based Burger Patties.
With March being National Frozen Foods Month, why not stop by your local Sprouts and stock up on some Beyond Meat Plant-Based Burger Patties so you can use them in replicating this dish or your own version of it.
Veggie Burger Pasta Bowls Recipe
These Veggie Burger Pasta Bowls are ever so tenderly seasoned with Berbere and make for an exotic, delicious, quick and easy plant-based meal.
Ingredients
- 2 Beyond Meat Burgers
- 1 tbsp + 1 tbsp oil + 1 tbsp oil + a little more for pasta
- 2 cups broccoli
- 1 tsp + 1 tsp + 1 tsp Berbere seasoning
- 10 Shishito peppers
- 1 cup pea pasta (I used Sprouts brand)
- Salt and pepper to taste
- Optional – parsley for garnish
Instructions
- Add a tbsp of oil to a pan over low heat. Add 2 Beyond Meat Burgers to the pan and cook them over low heat for about 6 minutes. Flip and cook for another 5-6 minutes so burgers are deliciously crispy.
- Add 1 ¼ cups of water to another pan and bring to a boil. Add a tsp of salt to boiling water and 1 cup of pea pasta and let boil for about 7 minutes.
- When done, drain pasta, rinse with cold water and set in a large bowl. Toss pasta with a smidge of oil and set aside.
- Then, add 1 more tbsp of oil to another pan and place it over medium heat. Then add the broccoli to it. Sprinkle 1 tsp of Berbere seasoning onto the broccoli and let saute about 10 minutes, stirring often.
- Remove broccoli from pan, season with salt and pepper, and set in the large bowl with the pea pasta.
- Add in another tbsp of oil to the pan used for the broccoli and then add in the shishito peppers. Sprinkle them with 1 tsp pf berbere and saute for about 10-12 minutes or until sharred. Make sure to stir every 4-5 minutes.
- When shishito peppers are done, season them with salt and pepper and add them to the bowl with the pea pasta and broccoli.
- When Beyond Meat Burgers are done, slice them and add them to the large bowl with pea pasta, broccoli and shishito peppers.
- Garnish with fresh parsley and enjoy.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 437Total Fat 10gTrans Fat 0gCarbohydrates 36gFiber 15gSugar 20gProtein 9g
While you are at Sprouts...
...grab the ingredients to try out some of these easy wholesome recipes (most use frozen or pantry stable ingredients) as well:
Veggie Burger Pasta Bowls Recipe
Using frozen veggie burgers, pantry staple pasta, and fresh broccoli, these Veggie Burger Pasta Bowls are ever so tenderly seasoned with Berbere and make for an exotic, delicious, quick and easy plant-based meal.
VEGGIE ENCHILADA RISOTTO
Let's add some pizzazz to our stay at home dinner and whip up this delicious fusion of Italian risotto and Mexican enchilada!
Pinto Bean & Coconut Patties
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This Spicy Curried Shrimp Spinach Bowl with Sprouts Ancient Grains Blends makes for a quick, easy, delicious and better for ya meal, especially during those busy back to school nights!
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COLE BEASLEY
LOVE THIS!!