1 (200g) small sweet potato, peeled and cut into wedges
1 tbsp olive oil, plus 1 tsp, extra
1 tsp fennel seeds
1½ cups (180g) frozen peas
1 cup (80g) red cabbage, sliced thinly
1 lemon, juiced
100g store bought precooked brown rice and quinoa
400g can chickpeas, drained and rinsed
1 tbsp moroccan seasoning
1 pkt (226g) HG Incredible Burger
1 (150g) medium tomato, cut into wedges
1 cup (20g) baby spinach
2 tbsp hummus
sesame seeds (toasted) and pomegranate to garnish (optional)
Preheat oven to 200°C/180°C fan forced. Grease and line an oven tray with baking paper. In a mixing bowl drizzle sweet potatoes with oil, add fennel seeds. Bake for 20 – 25 minutes or until golden brown and cooked through.
Add 2 cups (500mL) of water to a medium sauce pan, bring to the boil. Add peas; cook for 1 minute. Drain and rinse under cold water. Reserve.
In a medium mixing bowl add cabbage, lemon juice. Reserve.
Heat brown rice and quinoa according to packet instructions. Reserve.
Heat a medium frying pan with extra oil on medium heat and fry chickpeas with Moroccan seasoning for 2- 3 minutes. Reserve.
Cook HG Incredible Burger according to packet instructions. Cut into strips.
Divide reserved sweet potato, peas, cabbage, quinoa, chickpeas, HG Incredible Burger strips, tomatoes, spinach into two bowls and top with hummus. Garnish with sesame seeds and pomegranate.