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Veggie Burger Buckwheat Bowl With Ginger-Tamari Sauce Recipe

Veggie Burger Buckwheat Bowl

Lunch: Veggie Burger Buckwheat Bowl

From C&J Nutrition

Notes

  • Use leftover veggie burgers from Day 4
  • Use frozen buckwheat cooked on Day 1, thawed on Day 4
  • Veggie Burger Buckwheat Bowl With Ginger-Tamari Sauce Recipe

    Ingredients

    1. 1 teaspoon soy sauce or tamari
      1/4 teaspoon minced garlic
      1/8 teaspoon powdered ginger
      1 tablespoon rice vinegar
      2 kale garbanzo bean veggie patties (leftover from Day 4)
      1/2 cup cooked buckwheat (leftover from Day 1)
      1/3 cup shredded carrot

    Directions

    1. Whisk together soy sauce, garlic, ginger, and rice vinegar until smooth.
    2. Place the 2 veggie patties leftover from dinner on top of the buckwheat.
    3. Top with shredded carrot and drizzle with the ginger-tamari sauce.

    NUTRIENT TOTALS
    Calories: 454.2
    Protein: 18.7 grams
    Carbohydrate: 80.1 grams
    Dietary Fiber: 19.2 grams
    Total Sugars: 3.015 grams
    Total Fat: 9.556 grams
    Saturated Fat: 1.232 grams
    Cholesterol: 0 milligrams
    Calcium: 172.9 milligrams
    Sodium: 737 milligrams

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