4 Ways to Eat a Black Bean Burger #OMGardein + Giveaway


Chipotle Black Bean Burger with Southwestern Zoodles
Black bean burgers are the bomb! Especially the Chipotle Black Bean Burgers from Gardein, with their spicy, smoky southwest flavor. I could think of a million ways to serve these plant-based patties and today I’m sharing 4 Ways to Eat a Black Bean Burger. Since these alternative burgers come four to a pouch,  you can enjoy something different with each one! And, the patties cook straight from frozen in minutes, so even on the busiest nights, you’ll can eat a healthy dinner at home instead of heading to the drive-through. Keep reading to get the recipes and to enter my giveaway for a $25 Visa Gift Card so that you can buy and try Gardein for yourself — plus there’s a $1 off coupon for everyone!

4 Ways to Eat a Black Bean Burger - make your next meal easy and healthy thanks to these plant-based patties from Gardein. #spon

I’ve always found meatless products from Gardein to be a quick and convenient way to create a plant-based meal, especially as a busy home cook who doesn’t have tons time to fuss with finding quality and adequate sources of plant-based protein – I can count on Gardein to help me out with this.

Chipotle Black Bean BurgerJust so you know, I am an eater of chicken, beef, seafood in addition to lots of plant-based proteins – I crave variety in my diet! Variety in colors, flavors and types of foods – I think it’s one of the best ways to ensure that I’m treating myself to a wholesome abundance of nutrients. Covering all the bases for my body, so to speak!

Making a meal featuring plant-based proteins is something that happens a couple times a week at my house – but when we have vegetarian and vegan relatives visiting, it’s more frequent.

Gardein products are good for your body, made with non-GMO soy and wheat, ancient grains and veggies. You get the taste, texture and protein content of meat for typically less fat, less calories and no cholesterol. And, Gardein products are all vegan and kosher.

Chipotle Black Bean & Spicy Zoodles Burger (pictured above)

Prepare black bean burger according to preferred method on package. Use spiralizer to cut ½ zucchini. Season with salt, chili pepper and cumin; steam in microwave-safe dish for approximately 1 minute or until tender but not mushy. Add prepared zoodles and patty to bun and add condiments of choice. Serves 1.

Chipotle Black Bean Burger with Southwestern Mushroom-Squash TossChipotle Bean Burger & Southwestern Mushroom-Squash Toss

  • 2 Chipotle Black Bean Burger Patties
  • 1 tablespoon olive oil
  • 1 medium summer squash or zucchini, spiralized or julienned
  • ½ pint button mushrooms, sliced
  • ½ cup grape tomatoes, halved
  • ½ teaspoon each: salt, cumin, chili powder

Prepare black bean burgers according to preferred method on package. In medium skillet, add olive oil and bring to medium heat. Sauté squash, mushrooms and tomatoes for approximately 2 minutes, or until softened, but not mushy. Season with salt, cumin and chili powder. Divide veggies among two bowls and top each with a patty. Serves 2.

 Black Bean Burger, Hummus and Spinach Stack - GardeinChipotle Black Bean Burger, White Hummus & Spinach Stack

  • 1 Chipotle Black Bean Burger Patty
  • ¼ cup packaged white bean hummus
  • 1 teaspoon olive oil
  • 1 cup packed fresh baby spinach
  • Garnish: pine nut relish from top of hummus or chopped nuts of choice

Prepare black bean burger according to preferred method on package. In small skillet, heat olive oil and sauté garlic and spinach for 1 to 2 minutes or until wilted. Top patty with hummus and spinach. Add garnish. Serves 1.

Gardein Black Bean Taco Bake for One Chipotle Black Bean Taco Bake for One

  • 1 Chipotle Black Bean Burger Patty
  • 2 tablespoons frozen corn, thawed
  • 2 tablespoons salsa
  • 2 tablespoons chopped tomato
  • ¼ cup crushed tortilla chips
  • 1 ounce cheddar cheese
  • Garnish with sour cream or Greek yogurt, if desired

Prepare black bean burger according to preferred method on package. Break cooked patty into small pieces. In small baking dish or large ramekin, toss together cooked burger pieces, corn, salsa and tomato until combined. Stir in crushed tortilla chips. Top with cheddar cheese and broil for 2 to 3 minute or until warmed through and cheese bubbling on top. Serves 1.

Gardein Meatless Pepperoni Pizza Pocket

I also love the Gardein Meatless Pepperoni Pizza Pocket (a new product) that is perfect for my lunch-on-the-go or those busy weeknights when kids have overlapping sports practices and I am literally feeding them in the car.  I really appreciate how easy they are to make (kids can do them in the toaster oven) and they have 42% less fat than traditional pizza pockets.

You need to try these products for yourself  — help keep life quick, easy and healthy! Head over to Gardein and get a $1 coupon now until May 31, 2016!! #OMGardein

Win a $25 Visa Gift Card at TheFitFork.comEnter my giveaway for a $25 Visa Gift Card so that you can buy Gardein and some fresh produce to make a healthy, plant-based dinner on me! Follow the Rafflecopter instuctions below:

a Rafflecopter giveaway

SuperFoodie: Southwestern Sweet Potato Chickpea Soup Recipe

Sweet potatoes. It’s hard to believe that I strongly disliked them until just a few years ago. I thank some overly sweet marshmallow sweet potato casseroles for the aversion and an amazing array of more savory dishes for my newfound love. In fact, I adore sweet potatoes so much today that they are my go-to carb source for pre-marathon race fuel. Plus, my recipe for Spicy Beef and Sweet Potato Samosas almost won me a million dollars in the Pillsbury Bake-Off.  Oh, some other potato appetizer won, but that’s okay — I still stand by the funky orange tuber!

sweet-potatoes (1)

Not native to America, the sweet potato was brought over by Columbus from the West Indies. Thriving in many parts of the country, folks during the Revolutionary War relied on this early “superfood” as a primary source of nourishment. One physician during the era anointed the tuberous root as an “indispensable vegetable” and I couldn’t agree more. The sweet potato is loaded with calcium, potassium and vitamins A and C. The Center for Science in the Public Interest rates sweet potatoes as the number one most nutritious vegetable on the planet because they such are so nutritionally rich. Sweet potatoes rate low on the glycemic index which keeps blood sugar levels from spiking. Sweet potatoes have a glycemic load of just 17 while a regular white potato comes in at 29. Finally, a carbohydrate you can feel great about eating!

Since I was planning soup as our main dish for dinner, I wanted to add something to maximize the protein – chickpeas seemed an innocuous ingredient choice that would pump up the overall protein by 6 grams per serving (for a total of about 18 grams per serving) without altering the taste.  Knowing my family likes slightly spicy, southwestern flavors, I also added just enough Ancho chile powder to take down the sweet a notch without making it “hot.”  Soup’s on — hope you enjoy!

ancho sweet potato chickpea soup

 

spicy sweet potato and chick pea soupUpdate March 2017: This soup was featured in Taste of Home’s Healthy Cooking Annual Recipes cookbook.

 

 

 

 

 

Southwestern Sweet Potato Chickpea Soup Recipe

  •  1 ½ pounds sweet potatoes, halved lengthwise (about medium)
  • 1/4 cup water
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1/2 teaspoon ground cumin
  • 2 teaspoons ground Ancho Chile pepper
  • 4 cups vegetable stock (eg: homemade, canned or reconstituted)
  • 1 15-oz can chickpeas (garbanzo beans), drained
  • 1/4 teaspoon salt
  • 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)
  • 2 green onions, bubs and greens sliced

Place potatoes, cut sides down, in an 11 x 7-inch microwave-safe baking dish. Add 1/4 cup water; cover with plastic wrap. Microwave at HIGH 15 minutes or until potatoes are tender. Cool slightly; discard potato skins.
Heat stock pot over medium-high heat. Add oil; swirl to coat. Add onion; sauté 1 minute or until translucent. Stir in cumin and Ancho powder. Scoop sweet potatoes out of skin and add to pot along with stock and chickpeas.

Place half of sweet potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining mixture. Stir in salt.
If serving as an entrée, divide soup evenly among 4 bowls (6 to 8 bowls for soup course); sprinkle Parmesan cheese evenly over top. Garnish with sliced green onions.

Oh, and if you’re in a breakfast-for-dinner mood don’t miss my “Top of the Morning” Sirloin Sweet Potato Hash, it’s great way to fuel up for the weekend and the leftovers make fast and filling breakfast tacos come Monday.

leftover-beef-sweetpotato-hash