CRICKET MEZE BUDDHA BOWL
Cricket Meze Buddha Bowl 🦗🥣
Now here's a scrumptious and super healthy bowl full of goodness.
Over 25g of protein for under 450 calories. High in iron, calcium, potassium and B12 from the crickets, fibre from the sweet potato and chickpeas, and vitamin A, C and K from the kale.
All brought together with Middle Eastern flavours: za'atar, turmeric, cumin and a nice big dollop of hummus. Lush.
Time: 40 mins
Za'atar Spice Mix - 10g
Red Onions - 2 sliced into wedges
Sweet Potato - 1 - peeled and diced
Kale - 2 handfuls
Chickpeas - 400g
Cumin - 1 tsp
Turmeric - 1/4 tsp
Tomato and Chilli Chutney - 2 tbsp
Lime - 1/2
Olive Oil - 1 tbsp
1. PREP & ROAST VEG | 25 mins
Preheat the oven to 180C fan/190c/gas5.
Slice the red onion into wedges. Peel and dice the sweet potatoes.
Add the red onion and sweet potato to a baking tray with the za'atar spice blend and olive oil. Season well with salt and pepper.
Roast for 15 - 20 mins, or until the sweet potato is soft and starting to colour.
Add in the kale and stir through, return to the oven for 5 mins to wilt the leaves and then set the tray aside until you are ready to serve.
2. FRY CRICKETS | 5 mins
In a bowl mix the crickets, cumin and turmeric with olive oil until the crickets are evenly coated.
Then add another tbsp of olive oil to a frying pan and fry the crickets for about 2-3mins or until they're crunchy.
3. ADD CHICKPEAS | 5 mins
Once the crickets are nice and crispy add the drained chickpeas. Fry for another 2-3mins stirring regularly.
Then add in the chutney and stir until heated through.
Lastly squeeze of half a lemon juice.
4. SERVE | 5 mins
To serve place half of the vegetable into each bowl, next to that place heaped spoons of the crickets and chickpeas.
Finish with a generous dollop of hummus in the centre of each bowl and garnish with the shredded beetroot and rocket leaves.
Then snap a photo of your wonderful buddha bowl and share it with us. We'd love to see what you've made!
Cook this recipe with our Ready to Cook Dried Crickets.