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Buddha Bowl with Chicken-Style Burgers & Hummus

Lower your cholesterol and be kind to your heart with this nourishing Buddha bowl. Served with cholesterol-free oil-free hummus, wholesome veggies and Fry’s Chicken-Style burger, this heart-healthy recipe will leave you satisfied!

CategoryDifficultyBeginner
Prep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients
 2 large sweet potatoes, washed and cut into wedges
 1 tsp olive oil
 1 ½ tsp tsp paprika
 ½ tsp black pepper
 ½ tsp salt
 ½ cup brown rice
 1 cup water
For the Hummus:
 1 can of chickpeas (keep the water/brine from the can)
 2 cloves garlic, crushed
 2 tbsp almond milk
 Juice of half a lemon
 2 tbsp tahini
 34 tsp chilli powder
 1 tsp cumin
 Salt and pepper, to taste
For Serving:
 A handful of fresh coriander
 1 cucumber, sliced
 A handful of cherry tomatoes, halved
 40 g fresh rocket
 1 avocado, sliced

Method

1

Place the rice in a saucepan with 1 cup water. Prepare the rice according to the package instructions.

2

Toss the sweet potatoes with a bit of oil, paprika and salt and pepper.

3

Add the sweet potatoes wedges to the Airfryer basket. Be careful not to overcrowd. Cook for 15 minutes at 200°C, or until golden brown, tossing halfway.

4

While the sweet potatoes are cooking, get started on the oil-free hummus. Add the chickpeas, garlic, almond milk, lemon, tahini, chilli powder, cumin and salt and pepper in a food processor. Add extra chickpea water to the mixture if required. Blend until smooth and creamy.

5

Cook the Chicken-Style Burgers for 8 minutes at 185°C*.

6

Serve the Chicken-Style Burgers, rice and hummus with chopped cucumber, tomatoes, rocket, avocado and fresh coriander.

*Reduce cooking time if the Chicken-Style Burgers have defrosted.

Ingredients

Ingredients
 2 large sweet potatoes, washed and cut into wedges
 1 tsp olive oil
 1 ½ tsp tsp paprika
 ½ tsp black pepper
 ½ tsp salt
 ½ cup brown rice
 1 cup water
For the Hummus:
 1 can of chickpeas (keep the water/brine from the can)
 2 cloves garlic, crushed
 2 tbsp almond milk
 Juice of half a lemon
 2 tbsp tahini
 34 tsp chilli powder
 1 tsp cumin
 Salt and pepper, to taste
For Serving:
 A handful of fresh coriander
 1 cucumber, sliced
 A handful of cherry tomatoes, halved
 40 g fresh rocket
 1 avocado, sliced

Directions

1

Place the rice in a saucepan with 1 cup water. Prepare the rice according to the package instructions.

2

Toss the sweet potatoes with a bit of oil, paprika and salt and pepper.

3

Add the sweet potatoes wedges to the Airfryer basket. Be careful not to overcrowd. Cook for 15 minutes at 200°C, or until golden brown, tossing halfway.

4

While the sweet potatoes are cooking, get started on the oil-free hummus. Add the chickpeas, garlic, almond milk, lemon, tahini, chilli powder, cumin and salt and pepper in a food processor. Add extra chickpea water to the mixture if required. Blend until smooth and creamy.

5

Cook the Chicken-Style Burgers for 8 minutes at 185°C*.

6

Serve the Chicken-Style Burgers, rice and hummus with chopped cucumber, tomatoes, rocket, avocado and fresh coriander.

*Reduce cooking time if the Chicken-Style Burgers have defrosted.
Buddha Bowl with Chicken-Style Burgers & Hummus

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