Name: Hearty Lentil & Quinoa Burger Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 whole Abbots Butcher Plant-Based Burger; 0.13 cup Cooked brown lentils; 1 cup Cremini mushrooms; 1 cup Dandelion greens; 1 cup Arugula; 0 tbsp Pumpkin seeds; 0.5 cup Cucumber; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Hearty Lentil & Quinoa Burger Salad

Sautéed mushrooms and crumbled quinoa burgers top a bed of bitter dandelion greens and peppery arugula for a vibrant, earth-toned salad.

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NUTRITION

Protein

32.5g

Fat

26.5g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

1.5 whole Abbots Butcher Plant-Based Burger

0.13 cup Cooked brown lentils

1 cup Cremini mushrooms

1 cup Dandelion greens

1 cup Arugula

0 tbsp Pumpkin seeds

0.5 cup Cucumber

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
1. Sauté the cremini mushrooms in a non-stick skillet over medium heat until they release their moisture and turn golden brown.
2
2. Cook the Abbots Butcher burgers in the same skillet according to package directions, then crumble them into bite-sized pieces.
3
3. In a large bowl, whisk together the lemon juice, sea salt, and black pepper to create a light dressing.
4
4. Add the dandelion greens, arugula, lentils, and cucumber to the bowl, tossing gently to coat every leaf.
5
5. Plate the salad and top with the warm crumbled burger, sautéed mushrooms, and crunchy pumpkin seeds.