Jalapeno Cream Burger Bowl (Vegan + Gluten Free)

Over the past year I have made a huge effort to waste as little food as possible. So when I had a recipe not work out how I thought I knew I had to salvage it and that’s exactly how I ended up with this jalapeno cream burger bowl.

A bit over a year ago I was listening to Sir David Attenborough in a radio interview and someone asked him what we can do to help the planet. His answer was simple, “Don’t waste food.” He explained that the amount of resources and money it takes to grow, make, and distribute food is huge. So the more we are throwing away the more we are just wasting those resources that are in turn hurting our planet. Not to mention the money out of your own pocket that basically gets thrown away when you throw food away.

It’s really hard to eat everything I buy because it’s just me and sometimes foods just aren’t portioned small enough for me to be able to get through them in time. I make a meal and eat it for days on end so that I can eat all of it.

So when I went to try my hand and doing a home made veggie mince and it didn’t really work out because the texture was wrong I knew I needed to figure something out. After all, beans aren’t that expensive but nuts are and I wasn’t about to chuck out 1 cup of walnuts when the food tasted fine.

So I turned them into patties and decided I needed to figure out what to do from there. Eventually it turned into this burger bowl with a cashew jalapeno cream sauce and it was delicious!

I was happy it worked out and that I didn’t have to waste food and I ended up with meals for four days (no wasting food remember?). The jalapeno cream sauce on it’s own is delicious as a dressing, spread, or however else you fancy using it. You could even just use a regular veggie burger if you don’t want to have the extra step of making your own!

If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.


Jalapeno Cream Burger Bowl (Vegan + Gluten Free)

A kidney bean burger patty in a bowl filled with fresh veg and quinoa topped with jalapeno cashew cream sauce.

Course Dinner, Lunch
Cuisine Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Modern Little Victories


  • Patties
  • 1 15 oz can kidney beans
  • 1 cup walnuts
  • ¼ cup onion
  • 1 clove garlic
  • 1 tsp cumin
  • salt to taste
  • Jalapeno Cashew Cream
  • ½ cup cashews soaked for at least 4 hours or overnight
  • ½ cup water
  • 1 jalapeno
  • 1 clove garlic
  • salt to taste
  • 2 cups cooked quinoa
  • lettuce
  • tomato
  • avocado
  • red onion


  1. Heat large skillet over medium heat with 2 tbsp oil. In a food processor combine beans, onion, garlic, and walnuts, pulse until all combined. Form into (4) patties and place into heated skillet. Cook for about 4 minutes on each side until browned.
  2. While patties are cooking drain your soaked cashews and add them to a blender with ½ fresh water (not the water they were soaking in). Add in jalapeno and garlic and blend until smooth.
  3. After patties and jalapeno cream are done build your bowl placing quinoa, lettuce, avocado, tomato, onion and burger patty in bowl. Top with cashew cream and serve!

Recipe Notes

It helps if the quinoa is already made but if you need to make it while the patties are cooking just put 1 cup (rinsed) quinoa in a small pot with 2 cups water. Cook over medium heat until water evaporates turn heat off and let steam for 5-10 minutes.

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