Broccoli, pasta, shishito peppers, and chopped veggie burgers seasoned with berbere make these Veggie Burger Pasta Bowls a filling, delicious, quick, and easy plant-based fusion meal.
Ingredients
- 2 Beyond Meat Burgers
- 3 tbsp olive oil
- 2 cups broccoli
- 3 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.
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Nutrition
Serving: 1g | Calories: 437kcal | Carbohydrates: 36g | Protein: 9g | Fat: 10g | Fiber: 15g | Sugar: 20g
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