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Easy prep
Dairy Free

California Plant Power Burgers with Spinach Salad

Spiced Sweet Potato Wedges & Aioli

Cooking time

25 minutes




1150 /serving

Witness the power of plants tonight with this mouthwatering vegetarian burger. It’s made completely from plant protein but tastes like a beef; plus, thanks to earthy beets in the patty, it also looks like the real deal, and is super juicy when you bite into it. All of which to say, we think you’re going to like it, a lot. Top with a fresh spinach and shredded red cabbage salad—which you’ll also keep aside for a fresh and crunchy side—and a red pepper- and garlic-spiced aioli that’ll also make for a great dipping sauce for your oven-baked spiced sweet potato wedges. This one may even be able to convert the most voracious of carnivores!

We will send you:

  • 90g Baby spinach
  • 450g Sweet potatoes
  • 100g Shredded red cabbage
  • 1 Bunch of parsley
  • 15ml Red wine vinegar
  • 60ml Mayonnaise
  • 2 Plant power burgers
  • 2 Classic hamburger buns
  • 10g Roasted garlic & red pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper)

Contains: Egg, Gluten, Sulphites, Wheat

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
71 g
Saturated Fat
12 g
1400 mg
Total Carbs
100 g
15 g
34 g
14 g
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Roast the sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes into ½-inch-thick wedges lengthwise. On a lined sheet pan, toss the sweet potato wedges with a drizzle of oil and season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, turning over once, until browned and tender when pierced with a fork.
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Mise en place
While the sweet potatoes cook, roughly chop the parsley leaves and stems.
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Cook the burger patties
In a large pan, heat a drizzle of oil on medium-high. Season the patties with S&P; add the patties to the pan and cook, 3 to 5 minutes per side, until cooked through (the inside of the burger will still appear pink). Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
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Make the spinach salad
While the burgers cook, in a large bowl, combine the spinach, cabbage, ½ the parsley, ¾ of the vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Toss to combine thoroughly.
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Toast the buns
In the reserved pan of fond, heat a drizzle of oil on medium. Working in batches, add the buns cut sides down and toast, 1 to 2 minutes, or until lightly browned.
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Make the aioli & serve
In a small bowl, combine the mayonnaise and remaining vinegar; season with the remaining spice blend and S&P to taste. Divide the toasted bun bottoms between your plates. Top the toasted bun bottoms with ½ the aioli, cooked burgers, a handful of the spinach salad and bun tops. Serve the roasted sweet potatoes and remaining spinach salad on the side. Top the sweet potatoes with the remaining parsley. Serve the remaining aioli on the side as a dipping sauce. Bon appétit!