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  • 2

  • 50 Minutes

  • 533 kcal / 2230 kJ

Contains: Gluten, soy, wheat


  • 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)

Cooking Instructions:

  • 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.