Plant Based Burger Buddha Bowl with Thai Peanut Sauce
YIELD
~500-600ML
PREP TIME
00:10
COOKING TIME
00:10
INGREDIENTS
- 1 box Let's Eat Burger Patties
- 1 Kumara, cubed
- ½ head broccoli, cut in small florets
- 1 NZ Avocado, sliced
- 8 cherry tomatoes, quartered
- ¼ Dole Tropical Gold Pineapple, diced
- A drizzle Olivado Avocado cooking oil
- 1/2 cup Chantal Organics Smooth Peanut Butter
- 2 tbsp lime juice
- 2 tbsp DYC Apple cider vinegar
- 2 tbsp Lee Kum Kee Soy Sauce
- 1 tbsp Maple syrup
- 1 tbsp Lee Kum Kee sesame oil
- 1 tbsp fresh ginger, grated
- 1 tsp garlic, grated
- 2 X 250g SunRice Brown Rice & Quinoa
- A handful Fresh Life Natural Peanuts, toasted
- A handful of Thai Basil
METHOD
- Preheat the oven to 200C.Line 2 large oven trays with baking paper. On one tray, place plant based burgers. On the other tray, place kumara and broccoli. Drizzle oil over the kumara and broccoli. Bake in the oven for 20-30 minutes until cooked and golden. Slice the burgers.
- Meanwhile, heat the rice according to the pouch instructions.
- Mix all ingredients of the Thai Peanut sauce. Set aside.
- In individual bowls, fill rice, then arrange roasted kumara, broccoli, avocado, tomato and pineapple attractively and pour over peanut sauce.
- Garnish with Thai basil and toasted peanuts and serve. Enjoy!
