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Crispy Chick’n Patty Buddha Bowl

Yields2 Servings

Buddha Bowl with Chicken-Style Burgers & Hummus 2019

 2 Fry’s Chick’n Patties, thawed
 ½ cup rice
 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
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
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.

Sweet Potatoes:

Preheat oven to 400oF. 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 400o 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.

Nutrition Facts

Servings 2