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30 • minutes
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4 • serves
difficulty icon
Not too hard!

Plant Based Burger Buddha Bowl with Thai Peanut Sauce

0/5 (1)


  • tick1 box burger patties (we love Let’s Eat)
  • tick1 Kumara, cubed
  • tick½ head broccoli, cut in small florets
  • tick1 avocado, sliced (we love NZ Avocado)
  • tick8 cherry tomatoes, quartered
  • tick¼ pineapple, diced (we love Dole)
  • tickA drizzle avocado cooking oil (we love Olivado)
  • For the Thai peanut sauce
  • tick1/2 cup Chantal Organics Classic Smooth Peanut Butter
  • tick2 tbsp lime juice
  • tick2 tbsp Chantal Organics Apple Cider Vinegar
  • tick2 tbsp Chantal Organics Tamari Soy Sauce
  • tick1 tbsp maple syrup
  • tick1 tbsp Chantal Organics Sesame Oil Toasted
  • tick1 tbsp fresh ginger, grated
  • tick1 tsp garlic, grated
  • tick2 X 250g SunRice Brown Rice & Quinoa
  • tickA handful peanuts, toasted (we love Fresh Life)
  • tickA handful thai basil (we love Superb Herb)


  • Step 1.

    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, broccoli and chickpeas and sprinkle with Thai spice seasoning. Bake in the oven for 20-30 minutes until cooked and golden. Slice the burgers.

  • Step 2.

    Meanwhile, heat the rice according to the pouch instructions.

  • Step 3.

    Mix all ingredients of the Thai Peanut sauce. Set aside.

  • Step 4.

    In individual bowls, fill rice, then arrange roasted kumara, broccoli, avocado, tomato and pineapple attractively and pour over peanut sauce.

  • Step 5.

    Garnish with Thai basil and toasted peanuts and serve. Enjoy!

Chantal Organics Products used

Apple Cider Vinegar
Tamari Soy Sauce
Classic Smooth Peanut Butter
Sesame Oil Toasted

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