Fig and Tahini Burger Bowl

Overhead view of A hand grabs a Fig Tahini Burger bowl with sweet potato fries, kohlrabi and avocado

Savory meets sweet in this delectable plant-forward burger bowl with Japanese sweet potato fries, kohlrabi, avocado, pine nuts, and greens. The fig and tahini burger bowl will make your afternoon and upgrade your burger and salad game.

Course Main Course, Salad

Cuisine American, French, gluten free, grain free, Mediterranean, paleo

Prep Time 5 minutes

Cook Time 20 minutes

Servings Burger Bowl

Calories 806kcal

Author Alicia Pope

Equipment

Cast-iron skillet or grill

Ingredients

1/4 Japanese sweet potato
1/4 tsp olive oil
3 pinches real salt divided
1/3 lb grass-fed beef
1/8 tsp thyme
pinch cayenne
2 cups mixed greens
1 1/2 tbsp tahini divided
1/2 lime just the juice
1/2 kohlrabi
1/4 avocado sliced
1 tbsp pine nuts
1 tbsp fig jam

Instructions

Preheat the oven to 350. Cut the potato into long fries, lightly coat in olive oil and one pinch of sea salt and bake for 20 minutes
Form the burger patty by mixing the beef, thyme, and cayenne.
Cook the patty in a hot cast-iron skillet, 3-5 minutes per side, sprinkling a pinch of salt on each side of the patty
Mix 1/2 tbsp tahini and lime juice and toss in the greens. Plat in a bowl.
Dice the kohlrabi
Place finished burger patty, fries, avocado, diced kohlrabi, and pine nuts on top. spread the tahini on top of the burger patty and then the fig jam on top.

Notes

The perfect bite forks a little bit of jam, tahini, and the burger with some of the other toppings and greens.

Is also good with a bison or elk burger instead of beef.

Nutrition