Friday is almost here and I’m having a glass of wine to celebrate it. No, this post isn’t going Whine About It style, but I would like a wine glass that large. The problem with being really busy at work and maybe a little drained from marathon training is I’m just not feeling getting creative in the kitchen for dinner lately. But it’s also an opportunity to throw together simple, whole food meals faster than waiting through the drive through. Okay, I can’t remember the last time I waited at the drive through, but the local Taco Bell line looks pretty scary around dinner time! Thanks to hubby, we always have a selection of vegan veggie burgers in our freezer, he likes to grab whatever Grocery Outlet has on our weekly post-gym bargain hunts. I’m not a huge burger format fan, but when chopped up into protein croutons, they can turn a simple salad into a meal salad. These non-GMO Boca Vegan Vegan Burgers make such a simple addition to a meal salad.
Just heat in a microwave or skillet, maybe even a toaster, and chop into small salad chunks.
This veggie burger kale salad came together in less than 15 minutes and was very satisfying.
I do use a lot of tempeh, such a hearty source of protein with a nutty texture.
Tonight I chopped an 8 oz. package of tempeh and sauteed with chopped sweet potatoes and fresh green beans seasoned with tamari, apple cider vinegar, sriracha, and nutritional yeast to taste.
Raw chopped sweet potato cooks in minutes when chopped small and simmered with a little water, the texture was nicely soft and warming completing another one pot meal in 15 minutes.
Miko might be a larger sweet potato fan than me, I always need to be ready to share!