When it comes to athleticism, Bunchie Young has the formula down. Great genes + discipline + a can-do attitude is why this 13-year old phenom holds world records and was featured in the Superbowl 100 commercial, right before the 2020 Superbowl.
But discuss nutrition, and it’s a little different story. When I asked him what his normal breakfast was, I got “grits, bacon, sausage and eggs.” The truth is, as a young athlete, he can probably eat whatever he wants and not have to worry too much about the repercussions. The difference is, when you want to get to certain goals, you have to think before you bite and have a ‘game plan.’
I had the chance to sit down with Bunchie and discuss what a growing athlete like him needs to stay powered up, build muscle and keep energized through his rigorous workouts. I created a whole menu for him, including a plant-based chocolate shake with spinach (he was FREAKING out, couldn’t believe how good it was), a bison burger and a chocolate protein fudge made with dates. Then we got into the kitchen and made these vegan black bean and beet veggie burgers. He was blown away at how meat-like and delicious they were. A lot of athletes he looks up to, like Tom Brady, Colin Kaepernick and Cam Newton are all plant-based and incredible athletes!
Check out our first segment on Overtime SZN starting at minute 1:50:
The beautiful part about these black bean burgers is they freeze perfectly and I actually recommend freezing them before you cook so they hold nicely together – so double the batch and keep them on hand for later. Watch how we made them together on our Instagram page @eatcleaner and grab the recipe below.
Hope you enjoy!
Bunchie’s Black Bean and Beet Veggie Burgers
- 2 cups cooked black beans, (or 2 cups canned beans) drained and rinsed
- 1 large beet, roasted and diced
- 8 ounces cremini mushrooms
- 1/2 medium yellow onion, chopped
- 1 garlic clove, minced
- 1/2 cup quick cook oats
- 1/4 14-ounce block firm tofu
- 1 tablespoon cayenne
- 1 tablespoon liquid coconut amino acids
- 2 tablespoons EVOO
- Himalayan pink salt and pepper to taste
- Non-stick cooking spray
- Wash mushrooms and all produce with Eat Cleaner Fruit + Veggie Wash. Chop mushrooms coarsely and salvage stems if they’re not too tough; mince parsley and prep condiments.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the mushrooms and garlic, season with salt and pepper and cook, stirring occasionally, until the mushrooms are golden brown and all their liquid is evaporated, 10 to 12 minutes.
- Stir in the liquid coconut amino acids and paprika and cook for 30 seconds more. Remove the pan from the heat and let cool for 5 minutes.
- In a food processor, place beans, mushrooms, oats, tofu, beets and olive oil; pulse until you achieve a cohesive mixture; add cayenne, onion, garlic, coconut amino acids, season with salt and pepper and pulse until all ingredients hold together.
- Return mixture to refrigerator to ‘set up’, about 30 minutes. You can also pre-make these and freeze for later use.
- Preheat oven or grill to 425F. Form into 6 burgers and place the patties and mist burgers with non-stick cooking spray Bake, grill or saute until golden, about 12 minutes and carefully flip to cook on other side. Top with cheese if desired and cook until melted. Remove from heat and stack them up with your fave condiments and enjoy!