Quorn Crunchy Fillet Burger Poke Bowl

Name: Quorn Crunchy Fillet Burger Poke Bowl
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 2
Ingredients: 2 Quorn Crunchy Fillet Burger; [https://www.quorn.co.uk/products/quorn-crunchy-fillet-burger]s; [https://www.quorn.co.uk/products/quorn-crunchy-fillet-burger]; 6 slices of cucumber; 4 baby plum tomatoes; 1 small red onion; 4 radishes; 1 small carrot; 1 ripe avocado; 6 tbsp leftover rice (or other grains); 1 handful salad leaves; 200g can of black beans; 165g can of sweetcorn; Lime; Fresh coriander; For the BBQ dressing:; 2 tbsp BBQ sauce; 2 tbsp maple syrup; 2 tbsp vegan mayo; 1 tsp Dijon mustard; 1 tbsp apple cider vinegar; 1 grated garlic clove

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Two poke bowls served in white bowls with sauce on the sides and sliced limes.

These tasty vegan poke bowls make for quick and delicious lunch! With Quorn Crunchy Fillet Burgers are drizzled with a super tasty BBQ dressing. Packed with fresh veggies and topped with vegan Quorn Crunchy Fillet Burgers and a BBQ-maple dressing. Our vegan poke bowl will be your next mealtime favourite. A great use for leftover rice or quinoa!

Made by theflexitarian

Vegan & Vegetarian Meal Prep Ideas Vegan Recipes Vegetarian and Vegan Burger Recipes Lunch Recipe Ideas

Serves 2

25 mins

Easy

Vegan

Made with Quorn Crunchy Fillet Burger

See product See recipes

High in Protein

Source of Fibre

Low in Saturated Fat

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Ingredients

2 Quorn Crunchy Fillet Burgers
6 slices of cucumber
4 baby plum tomatoes
1 small red onion
4 radishes
1 small carrot
1 ripe avocado
6 tbsp leftover rice (or other grains)
1 handful salad leaves
200g can of black beans
165g can of sweetcorn
Lime
Fresh coriander
For the BBQ dressing:
2 tbsp BBQ sauce
2 tbsp maple syrup
2 tbsp vegan mayo
1 tsp Dijon mustard
1 tbsp apple cider vinegar
1 grated garlic clove

Method

Preheat the oven to 220C/Fan 200C/Gas 7.
Place the Quorn Crunchy Fillet Burgers on an oven tray and cook on the middle shelf for 17-19 mins
Meanwhile, make the BBQ dressing by whisking together all the ingredients. Set aside.
Cut 6 slices of cucumber. Cut the tomatoes in halves, Cut the red onion and radishes into thin slices. With a vegetable peeler, shave the carrot into thin ribbons. Cut the avocado into quarters.
Divide the rice, salad leaves, black beans, sweetcorn and tomatoes between to plates.
Remove burgers from oven, cut them into strips and top one on each plate.
Share the carrot ribbons, radishes, avocado, cucumber and red onion between each plate. Drizzle with the BBQ dressing, garnish with a slice of lime and some coriander and enjoy!