Burger Bowl

This burger bowl is packed with protein, fibre, yet low on starch. The Butternut squash has beta-carotene which converts into Vitamin A. This recipe is for 2 servings.

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Step 1

Preheat oven to 400 F or 200 C. Line a baking sheet with parchment paper.

Step 2

Add olive oil or avocado oil to the pan and spread out the cubes. Season with sea salt, and either cinnamon and nutmeg or garlic powder. ( We divided the chunks and split the seasons for cooking then plated them mixed.

Step 3

Roast for 30 minutes, flipping halfway through.

Step 4

While the squash is roasting, in a sauce pan on medium heat, add diced onions and caramelize. Then add 2 minced garlic cloves or 1 tsp of garlic powder.

Step 5

Add in the ground pork or turkey and season with gluten free soy sauce, 1 tsp of dried thyme and a tsp of lime juice. Break apart the pork for thorough cooking/browning.

Step 6

While the meat browns, prepare the lettuce (we like Gem, Romaine, or anything that you would put on a burger), dice 1-2 tomatoes. Optionally dice 1-2 pickles.

Step 7

The sauce is equal parts yellow mustard, plant based mayo or miracle whip, sugar free ketchup, and pickle juice. Mix thoroughly to create a homogenous sauce to top the burger bowl.

Step 8

Once everything is cooked, place the meat over the lettuce salad with diced tomatoes and mini pickles (if you choose). Scoop the warm roasted squash right alongside it. Spoon the sauce over the bowl and enjoy! [Note there is a lack of starchy carbs in this dish. We bought gluten and dairy free crumpets as a side in case we need the satiation.]