Cooking on the road? Make these Portobello Burgers

The dream of so many adventure souls out there. Waking up with a beach view out of the back of a van awakes the wanderlust in everyone. No worries, no stress, just living the good life. You don’t need much stuff to be happy when traveling and living in a van.

The only thing which mostly comes too short is a healthy nourishment on the road. The menu is short and monotonous: spaghetti all day long or canned food.

But it should be the opposite! Van life is slow life. You have a lot of time for everything. So also for cooking.

I want to show you that making tasty food on the road can be easily. All you need is a pan and a camping stove, some fresh vegetables and a little bit of time. If possible find a beautiful place where you can park your van, turn on your favorite music and enjoy the moment.

Let’s hope you feel inspired by this healthy and delicious recipe for your next road trip.

Here´s my portobello mushroom burger recipe:


Ingredients: 2 Large Portobello Mushroom caps

1 Garlic, cut into very small pieces

1/2 Onion, cut into thin slices

1/2 Avocado, cut into slices

1/2 Beetroot, raw or cooked (it’s up to you)

1/2 Zucchini, cut into slices

Hummus (the flavor you prefer)

2 thick slices of Tomato

Some Sprouts (Alfalfa, Bean, Sunflower,…)

1 Big Sweet Potato, cut into slices

1 Tbsp. Coconut Oil for the garlic, the mushrooms and the onions.

2 Tbsp. Coconut Oil for the Sweet Potato slices


Heat one tablespoon coconut oil.

Add the garlic and the portobello mushrooms. Cook for a about one minute.

Add some salt and pepper and remove the portobello from the pan.

Put the onions into the hot oil and cook them until they are glassy.

Place one mushroom cap on a plate and add the ingredients. The order doesn’t matter 🙂

Avocado, Beetroot, Hummus, Tomato, some sprouts and the onions. Insider tip: put two or three Sweet Potatoes slices into the burger – sooo tasty!

For the Sweet Potato slices:

Heat two tablespoons coconut oil in a pan.

Add Sweet Potato slices.

Cook until they are soft inside and crusty outside (about 10 minutes).

Side note: Sweet potatoes are known to be a great source of beta-carotene. They also deliver good sources of vitamin A, vitamin C, and are full of manganese, calcium, potassium, iron, vitamin B6 and fiber.

Thanks Helena for this yummy recipe.

Follow Helena on her Blog or on instagram.