Veggie Burger Buckwheat Bowl

By Susi May
POPSUGAR Photography | Maria del Rio
POPSUGAR Photography | Maria del Rio

Lunch: Veggie Burger Buckwheat Bowl

From C&J Nutrition

INGREDIENTS

    • 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

    INSTRUCTIONS

    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.

    Notes

  • Use leftover veggie burgers from Day 4
  • Use frozen buckwheat cooked on Day 1, thawed on Day 4