Heat 3 teaspoons of the oil in a large skillet over medium high heat. Once oil is shimmering, add the carrot potato noodles and season with salt and pepper. Toss and let cook for 7 minutes or until tender to your preference.

Meanwhile, place the brussels sprouts in a food processor and pulse until shredded. Also, add the avocado to a bowl and mash. Season with salt, pepper, lime juice and set aside.

Once carrot noodles are done, transfer them to two bowls and immediately add the remaining olive oil to the skillet. Add in the brussels sprouts and season with salt, pepper, and garlic powder. Toss and cook until brussels start to crisp and brown, about 5 minutes. Add in the soy sauce, stir to combine and then transfer to the bowls with the carrot noodles.

Meanwhile, heat a separate medium skillet over medium-high heat. Once pan is hot, spritz with cooking spray and add in the veggie burgers. Cook until they’re heated up, 5-7 minutes.

Top the bowls with the veggie burgers and add the avocado mash on top. Serve.