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VeganGluten FreeDairy Free

Prep Time: 10 minutes | Total Time: 2 hours 30 minutes

Patties: Servings 4 | Calories 205 | Sugar 5 g | Fat 3 g | Carbs 36 g | Fiber 7 g | Protein 9 g

Tahini Sauce: Servings 4 | Calories 180 | Sugar 0 g | Fat 15 g | Carbs 5 g | Fiber 7 g | Protein 7 g

Kale Salad: Servings 4 | Calories 134 | Sugar 3 g | Fat 10 g | Carbs 11 g | Fiber 3 g | Protein 3 g

 

INGREDIENTS

Patties

  • 2–14 oz. BPA-free can garbanzo beans, drained
  • 2 cup oatmeal
  • 2 cup diced onion
  • 2 cup parsley
  • 4 tsp. garlic powder
  • 4 tsp. sea salt
  • 8 tsp. cumin

Dressing

  • 1 cup tahini
  • 12 Tbsp. warm water
  • 4 tsp. sea salt
  • 4 tsp. cumin

Salad

  • 12 cups kale
  • 1 cup chopped parsley
  • 8 small sliced tomatoes
  • 12 tsp. olive oil
  • 4 tsp. sea salt

METHOD

  1. Pre heat oven to 400 degrees and spray/grease a 9×13 in baking pan.
  2. Combine patty ingredients in the base of a food processor, and pulse until well combined. Put into a medium bowl and refrigerate for 1–2 hours.
  3. After the patties have cooled, form into patties and bake for 15 minutes, flipping halfway through.
  4. Meanwhile, whisk sauce ingredients together and store in a mason jar.
  5. Add kale to a large bowl. Massage oil and sea salt into the leaves. Add sliced tomatoes.
  6. Divide kale between 2 bowls. Add sliced tomatoes, patties, and drizzle tahini sauce on top.
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