Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 cup dairy-free coconut yoghurt
- 1/2teaspoons ground cumin
- 1 lemon, juiced
- 452grams v2 plant based burgers
- 1/4 cup extra virgin olive oil
- 280grams plain naan bread
- 60grams baby spinach leaves
- 1 Lebanese cucumber, peeled into ribbons
- 1/2 red onion, thinly sliced
Nutrition per serving
3000kJ / 718Cal
3000 Kilojoules or 718 Calories
34% of daily energy intake*
Protein
28.0grams
Fat
43.5grams
Carbs
49.2grams
Sugars
8.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This recipe is so easy! Simply cook up plant-based meatballs and lay them on a bed of fluffy grilled naan bread for a no-fuss, plant-based dinner.
Method
Step 1 of 4
Combine yoghurt, cumin and lemon juice in a small bowl. Season and set aside. Divide each burger into 4, then roll into balls.
Step 2 of 4
Heat 1 tbs oil in a large frying pan over medium heat. Cook plant-based balls, turning, for 8 minutes or until golden and cooked through.
Step 3 of 4
Meanwhile, heat a barbecue grill or chargrill pan over medium-high heat. Brush naan with remaining oil, then cook for 2 minutes on each side or until charred and warmed through.
Step 4 of 4
Spread yoghurt mixture evenly over each naan. Top with spinach, cucumber, plant-based balls and onion. Season with pepper and serve drizzled with a little extra oil.
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