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SENSATIONAL SALAD BOWL WITH FERMENTED PEPPER

This finely spiced HARVEST GOURMET® Plant-Based Burger is flavor-filled, juicy and also easy to prepare. With this inviting vegetarian option, you can offer your diners the full burger experience without compromising on taste or texture. 

  • 0:30 TIME
  • 10 Portions
  • medium

Method

Submitted by Roman Parkhomets on Tue, 10/27/2020 - 20:10

10 HARVEST GOURMET® Sensational™ Burger patties  

75g CHEF® Fermented Pepper Paste 

3 small sweet potato, peeled and cut into wedges 

1 tbsp olive oil, plus 1 tsp, extra 

3 cups edamame beans 

1kg red cabbage, sliced thinly 

2 lemon, juiced 

800g brown rice OR quinoa 

600g can chickpeas, drained and rinsed 

2 packets cherry tomatoes, cut in half 

2 cup baby spinach 

10 tbsp hummus 

Sesame seeds (toasted) and pomegranate to garnish (optional) 

 

  1. 1 Preheat oven to 200°C. Grease and line an oven tray with baking paper. In a mixing bowl drizzle sweet potatoes with oil, add salt. Bake for 20 – 25 minutes or until golden brown and cooked through. 

    2 Cook edamame beans in boiling water. Drain and rinse under cold water. Reserve. 

    3 In a medium mixing bowl add cabbage, lemon juice. Reserve. 

    4 Cook brown rice or quinoa. Heat chickpeas with CHEF® Fermented Pepper Paste for 2- 3 minutes in medium fry pan. Reserve. 

    5 Cook HARVEST GOURMET® Sensational Burger for 10-15 minutes. Cut into strips. 

    6 Divide reserved sweet potato, edamame beans, cabbage, quinoa, chickpeas, Sensational™ Burger, tomatoes, spinach into two bowls and top with hummus. Garnish with sesame seeds and pomegranate. 

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Chef's Tip

  • You can cook your HARVEST GOURMET® Plant-Based Burger on the grill, in a pan or on a hotplate.
  • Customise this bowl with different vegetables and sauces
     

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