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!

Category, , DifficultyBeginner
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

Other Recipes

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

By signing up you agree to receive emails from Fry's Family Food and accept our Terms of Use and Privacy Policy

How can we help you?

General Enquiries

Telephone

+27 31 700 3022

Export Enquiries

export@frygroup.co.za

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+27 31 700 3022

Export Enquiries

export@frygroup.co.za