Meal Planning

Taste the rainbow ​with this Pearl Couscous Nourish Bowl by Filled with a delec…

Written by Dinner Ideas

Taste the rainbow 🌈​with this Pearl Couscous Nourish Bowl by @leeksnbeets ❤️This Filled with a delectable pearl couscous, kale, umami-packed tofu bean mini burgers and luscious muhammara (Middle Eastern toasted walnut, roasted red bell pepper and pomegranate molasses dip) — this bowl has everything you could want and more!

​What’re you eating tonight? 😋

❇️ FOR THE TOFU BEAN PATTIES ⤵️
🔹1 block extra firm tofu, pressed
🔹1½ cups cooked kidney beans
🔹¾ corn kernels
🔹¼ cilantro, packed
🔹1 tsp garlic powder
🔹1 tsp onion powder
🔹1 tsp lemon pepper seasoning
🔹1 tsp vegan worcestershire sauce (optional)
🔹½ tsp cayenne (optional)
🔹2 cups panko breadcrumbs
🔹2 tbsp neutral oil
🔹1½ tsp sea salt
❇️ METHOD ⤵️
🔹Preheat oven to 450°F and line a pan with parchment paper.
🔹In a food processor add all the ingredients aside from the panko breadcrumbs and oil. Pulse till mostly smooth (you want to keep a little bit of texture).
🔹Transfer mix to a large bowl and add 1½ cup panko breadcrumbs. Using a rubber spatula, stir until well combined. Add more breadcrumbs if mixture is still too wet. It should be firm enough to easily shape.
🔹Divide the dough and shape into patties (I like to roll into balls then gently flatten to maintain evenness).
🔹Bake for 30 mins, flipping once halfway through. You don’t have to use all the dough at once, but can refrigerate up to 4 days or freeze up to 1 month. Enjoy!
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❇️ FOR THE MUHAMMARA ⤵️
🔹1 cup walnuts, lightly toasted
🔹1 roasted red bell pepper
🔹¼ cup tbsp olive oil
🔹2 tbsp lemon juice
🔹1½ tbsp pomegranate molasses
🔹1 heaping tbsp tahini
🔹1 large clove garlic
🔹1 tsp salt
👉🏻 In a food processor pulse all ingredients together until smooth and creamy. Top with panko breadcrumbs and enjoy!

​Looking for more delicious plant-based recipes? 🌿

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