The reason I love meal prepping so much is because it allows me to make healthier choices when I'm short on time or not in the mood to spend a lot of time in the kitchen- essentially it lets the healthy choice be the easy choice for me and my family. One of my go-to recipes during Ramadan was my Spicy Salmon Burger that I shared for www.self.com. The great thing about these burgers is that they freeze extremely well! This means you can make a big batch and keep them in the freezer-perfect for grilling season or quick weeknight meals.
If you are on Instagram, you have likely seen the trendy #MeatlessMonday, a hashtag to promote plant-based meals. Even if you are not a vegetarian, incorporating more vegetables and plant-based foods can help you eat in a healthier and more sustainable manner. Trying a meatless meal on Mondays is a great start! This recipe for veggie burgers was inspired by a video I saw on Facebook - once I saw how easy they are to make, I decided to try making my own.
While most veggie burgers use black beans as a base, this recipe uses black beans, quinoa, and lentils. Talk about triple threat! To make these burgers even easier, cook your quinoa and lentils the night before. Make extra quinoa and lentils so you have them on hand throughout the week to use in other recipes like salads, stews, and soups.
These veggie burgers are:
High in fibre
Packed with protein
Rich in iron
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