Name: Crispy Chick’n Patty Buddha Bowl
Yield: 2
Ingredients: 2 Fry’s Chick’n Patties, thawed; ½ cup rice; 1 15 oz. can chickpeas, drained*; 1 tsp garlic, minced; ¼ cup tahini; ¼ cup lemon juice; 1 ½ tbsp olive oil; 1 tsp chili powder; 1 tsp cumin; 1-2 tbsp reserved can liquid to adjust thickness; Salt and pepper, to taste; 2 medium-size sweet potatoes, washed and cut into ¼” thick wedges; 1 ½ Tbsp olive oil; 1 ½ tsp chili powder; ½ tsp salt; ¼ tsp black pepper; cucumber, sliced; cherry tomatoes, halved; avocado, sliced; baby arugula; chopped cilantro

CategoryFamily Dinners, Lunch

Total Time40 minsYields2 Servings

Serves: 2

2 Fry’s Chick’n Patties, thawed

½ cup rice

For the Hummus:

1 15 oz. can chickpeas, drained*

*NOTE: reserve the liquid from the can.

1 tsp garlic, minced

¼ cup tahini

¼ cup lemon juice

1 ½ tbsp olive oil

1 tsp chili powder

1 tsp cumin

1-2 tbsp reserved can liquid to adjust thickness

Salt and pepper, to taste

For the Sweet Potatoes:

2 medium-size sweet potatoes, washed and cut into ¼” thick wedges

1 ½ Tbsp olive oil

1 ½ tsp chili powder

½ tsp salt

¼ tsp black pepper

Optional Garnishes:

cucumber, sliced

cherry tomatoes, halved

avocado, sliced

baby arugula

chopped cilantro

Method

For the Hummus:

Place everything in a food processor and blend until smooth. Season to taste and store in the fridge until needed.

For the Rice:

Prepare the rice according to the package instructions.

For the Sweet Potatoes:

Preheat oven to 400°F. Toss the sweet potatoes in the oil, chili powder, salt and pepper.

Place the sweet potatoes wedges on a cookie sheet, spreading out evenly and baking for 10 minutes, then flipping and continuing to bake for another 10 minutes.

For the Burgers (oven method):

Place the frozen patties onto a baking sheet pan and bake at 400°F for 8 minutes. Flip the patties and repeat for another 8 minutes or until the internal temperature reaches 165°F.

Serving ideas:

Portion of dollop of hummus, a scoop of rice and a spoon full of sweet potatoes into a bowl. Garnish with sliced cucumber, cherry tomatoes, avocado and arugula. Place a sliced Chick’n Patty on top and sprinkle with cilantro for to complete your tasty Buddha bowl.

Ingredients

Serves: 2

2 Fry’s Chick’n Patties, thawed

½ cup rice

For the Hummus:

1 15 oz. can chickpeas, drained*

*NOTE: reserve the liquid from the can.

1 tsp garlic, minced

¼ cup tahini

¼ cup lemon juice

1 ½ tbsp olive oil

1 tsp chili powder

1 tsp cumin

1-2 tbsp reserved can liquid to adjust thickness

Salt and pepper, to taste

For the Sweet Potatoes:

2 medium-size sweet potatoes, washed and cut into ¼” thick wedges

1 ½ Tbsp olive oil

1 ½ tsp chili powder

½ tsp salt

¼ tsp black pepper

Optional Garnishes:

cucumber, sliced

cherry tomatoes, halved

avocado, sliced

baby arugula

chopped cilantro

Directions

For the Hummus:

Place everything in a food processor and blend until smooth. Season to taste and store in the fridge until needed.

For the Rice:

Prepare the rice according to the package instructions.

For the Sweet Potatoes:

Preheat oven to 400°F. Toss the sweet potatoes in the oil, chili powder, salt and pepper.

Place the sweet potatoes wedges on a cookie sheet, spreading out evenly and baking for 10 minutes, then flipping and continuing to bake for another 10 minutes.

For the Burgers (oven method):

Place the frozen patties onto a baking sheet pan and bake at 400°F for 8 minutes. Flip the patties and repeat for another 8 minutes or until the internal temperature reaches 165°F.

Serving ideas:

Crispy Chick’n Patty Buddha Bowl

Ingredients Directions

Other Recipes

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[email protected]

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Method

Ingredients

Directions

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How can we help you?

General Enquiries

Want to Stock Fry's?

Receive our newsletter

How can we help you?

General Enquiries

Want to Stock Fry's?

Receive our newsletter

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General Enquiries

Want to Stock Fry's?

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