If you don't know what Bareburger is, I am so terribly sorry for you, because it's AMAZING!!!! Bareburger is an eco-friendly, sustainable, organic, all-things-good burger joint that offers and unbelievable selection of gluten free foods. Now normally when I hit up Bareburger, I naturally go for a burger. But recently, I found myself staring at their menu starving, but not wanting the inevitable gut-bomb and bloat that comes along with any burger (even the gluten free kind).
I decided on the Farmstead Burger, which is gluten free as well as vegan, and seemed like just what the doctor ordered.
Friends, it was almost better than an actual burger. It was so delicious I thought about it for days and days until one day I decided to make a little copycat recipe myself.
A mix of sweet potato, kale, grains, and Green Hummus, it was easy to whip up and just as satisfying as the restaurant version. Although mine came out more burrito shaped than burger shaped.
So here is what you will need for 2 Farmstead Burgers:
2 Sweet Potatoes
1 Cup Quinoa (Bareburger uses wild rice, but I had quinoa on hand. You can take your pic)
1 Cup Kale
Handful Heirloom Grape Tomatoes
2 Collard Green Leaves
Salt and pepper to taste
Green Hummus Ingredients:
2 Cans Chickpeas
2 Tablespoons Tahini
Juice 1/2 Lemon
1/2 Cup Olive Oil
2 Handfuls Spinach
2 Cloves Garlic
1 Handful Fresh Basil
Salt and Pepper to taste
To start, peel, quarter, and boil you sweet potatoes and get your quinoa cooking.
Next, drain your chickpeas and put all of the ingredients for your Green Hummus in a food processor. Process on high, slowly adding more olive oil if you need it, until it's all smooth and fully incorporated.
Your hummus will be green and super fragrant. As always, just take a moment to enjoy. Fresh basil is probably one of the best scents on the planet!
Your hummus should be creamy and smooth in texture.
Once your sweet potatoes and quinoa are fully cooked, drain your sweet potatoes, put them in a bowl, add your quinoa and mash together. Chop up your kale and mix it into your mash. Add salt and pepper to taste.
Next, rinse off your collard green leaves.
Collard greens are traditionally chopped up and cooked in something amazing like bacon grease, but these babies are also the perfect size and shame for wraps when left in their natural state. They are definitely a bitter green, so they work best with fillings that have some natural sweetness. In our case it's the sweet potatoes and the...
[Insert my obligatory, ridiculous produce enthusiasm here]
Once all your fillings are ready, spread your Green Hummus on the collard green, spoon your sweet potato-quinoa mix on top, an add your tomatoes.
I added and extra dollop of hummus just because.
Then fold it all up into a burrito/burger/wrap shape (whatever you can manage without tearing your collard green) and plate it up!
I threw mine on my trusty George Foreman Grill just to seal it and added a little scribble of sriracha because, why not?
It's a bit easier to eat if you slice it in half, but just dig in in whatever way suits you!
It's a totally vegan, gluten free, veggie-packed, wonder meal that will fill you up, nourish your bod, and definitely please your tastebuds!
So what are you waiting for, get in that kitchen and eat up my gluten free vegans!
(Or vegan appreciators like me!)