Buddha Bowl with Chicken style Burgers and Hummus

This delicious and nutritious recipe combines the goodness of Fry’s Chicken-Style Burgers with flavorful sweet potato wedges, brown rice, and a creamy homemade hummus. It’s a wholesome meal that’s both satisfying and easy to prepare. Whether you’re a plant-based eater or simply looking for a tasty and balanced meal, these Chicken-Style Burger Bowls with Sweet Potato Wedges and Hummus are sure to delight your taste buds.

Each component of this dish is carefully crafted to provide a harmonious blend of flavors and textures. The Fry’s Chicken-Style Burgers offer a savory, protein-packed centerpiece, while the sweet potato wedges provide a delightful contrast with their crispy exterior and tender interior. The homemade hummus, with its zesty and creamy profile, ties everything together, creating a satisfying meal that’s as delicious as it is nutritious.

INGREDIENTS:

• 2 Fry’s Chicken-Style Burgers
• 2 large sweet potatoes, washed and cut into wedges
• 1 tsp olive oil
• 1 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 cup brown rice
• 1 cup water

For the Hummus:

• 1 can of chickpeas (retain the water/brine)
• 2 cloves of garlic, smashed
• 2 tbsp almond milk
• Juice of half a lemon
• 2 tbsp tahini
• 3-4 tsp chili powder
• 1 tsp cumin powder

INSTRUCTIONS:

Preparing the Rice:

1. Cook the brown rice according to the instructions on the packaging. Set it aside.

Making the Sweet Potato Wedges:

1. In a bowl, toss the sweet potato wedges with olive oil, paprika, salt, and black pepper until they are evenly coated.
2. Place the seasoned sweet potato wedges in an Air fryer basket, being careful not to overcrowd it.
3. Cook the sweet potatoes at 200°C (390°F) for 15 minutes, tossing them halfway through, until they become golden brown and crispy.

Creating the Hummus:

1. While the sweet potatoes are cooking, prepare the hummus.
2. In a food processor, combine chickpeas, smashed garlic, almond milk, lemon juice, tahini, chili powder, cumin powder, salt, and black pepper.
3. If needed, add some of the retained chickpea water to achieve your desired consistency.
4. Blend the mixture until it becomes creamy and smooth.

Cooking the Chicken-Style Burgers:

1. Cook the Fry’s Chicken-Style Burgers in the Air fryer at 185°C (365°F) for 8 minutes.
2. Reduce the cooking time if the burgers are thawed.

Assembling the Chicken-Style Burger Bowls:

1. To assemble the bowls, place a portion of cooked brown rice at the bottom.
2. Add the cooked Chicken-Style Burgers, sliced cucumber, onions, rocket (arugula), avocado, and fresh coriander on top.
3. Serve with a generous dollop of the homemade hummus.

TIPS:

• You can adjust the spice level of the hummus by adding more or less chili powder to suit your taste.
• For a quicker option, you can use store-bought hummus, but making it from scratch adds a personal touch.
• Feel free to customize your bowls with additional toppings like cherry tomatoes, sliced bell peppers, or your favorite dressing.
• Thawed Fry’s Chicken-Style Burgers will cook faster, so keep an eye on them to prevent overcooking.
• This recipe is highly adaptable, making it easy to cater to various dietary preferences and restrictions while maintaining its delicious flavor and nutrition.

Enjoy your wholesome and flavorful Chicken-Style Burger Bowls with Sweet Potato Wedges and Hummus, a perfect balance of textures and flavors in every bite!