High Protein Sweet Potato Burger Bowls
High Protein Sweet Potato Burger Bowls
Ingredients
- 500 ml low-fat natural yogurt
- 500 g chicken mince
- 800 g sweet potatoes, sliced into cubes
- 1 bunch fresh coriander
- 1 white cabbage, shredded
- 240 g radishes
Cupboard Essentials
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 2 teaspoons garlic granules
- 1 teaspoon onion granules
- 2 teaspoons Italian seasoning
- as needed salt
- as needed pepper
- as needed lemon or lime juice, (optional)
Instructions
- 1
Preheat your air fryer to 200°C (390°F). In a large bowl, coat the sweet potato cubes with 1/2 tablespoon of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic granules, and a generous pinch of salt and pepper. Toss until evenly coated. Line your air fryer basket with foil, then transfer the seasoned sweet potatoes to the basket. Cook for 18 minutes, shaking the basket halfway through to ensure even cooking.
⏱️ 20 min•🌡️ 200
- 2
While the sweet potatoes are cooking, prepare the chicken burgers. In a separate bowl, combine the chicken mince with 1 teaspoon of garlic granules, 1 teaspoon of onion granules, and 1 teaspoon of Italian seasoning. Mix well to combine all ingredients. Form the mixture into 8 mini burgers.
⏱️ 5 min
- 3
Heat a medium pan over medium heat. Add the remaining 1/2 tablespoon of olive oil. Once hot, place the mini chicken burgers in the pan and fry for 4 minutes on each side, or until cooked through and golden brown.
⏱️ 8 min
- 4
Prepare the yogurt dressing. Reserve a small amount of fresh coriander for garnish. In a blender or food processor, combine the low-fat natural yogurt and the majority of the fresh coriander. Add a generous pinch of salt and pepper. Blend until smooth. If desired, add a squeeze of lemon or lime juice for extra freshness. (Note: Using low-fat yogurt will result in a more runny dressing; for a thicker dressing, use full-fat yogurt).
⏱️ 5 min
- 5
Once the sweet potatoes and chicken burgers are cooked, allow them to cool slightly. Shred the white cabbage and slice the radishes. To assemble the bowls, divide the roasted sweet potato cubes, shredded white cabbage, cooked chicken burgers (2 per bowl), and sliced radishes evenly among 4 individual bowls. Drizzle generously with the prepared yogurt dressing and garnish with the reserved fresh coriander.
⏱️ 8 min
- 6
Enjoy one bowl immediately. Store the remaining portions in airtight containers in the refrigerator for up to 3 days.
Kitchen Tools
Nutrition Facts (per serving)
High Protein Sweet Potato Burger Bowls
- 500 ml low-fat natural yogurt
- 500 g chicken mince
- 800 g sweet potatoes, sliced into cubes
- 1 bunch fresh coriander
- 1 white cabbage, shredded
- 240 g radishes
Cupboard Essentials
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 2 teaspoons garlic granules
- 1 teaspoon onion granules
- 2 teaspoons Italian seasoning
- as needed salt
- as needed pepper
- as needed lemon or lime juice, (optional)
Instructions
- 1
Preheat your air fryer to 200°C (390°F). In a large bowl, coat the sweet potato cubes with 1/2 tablespoon of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic granules, and a generous pinch of salt and pepper. Toss until evenly coated. Line your air fryer basket with foil, then transfer the seasoned sweet potatoes to the basket. Cook for 18 minutes, shaking the basket halfway through to ensure even cooking.
⏱️ 20 min•🌡️ 200 - 2
While the sweet potatoes are cooking, prepare the chicken burgers. In a separate bowl, combine the chicken mince with 1 teaspoon of garlic granules, 1 teaspoon of onion granules, and 1 teaspoon of Italian seasoning. Mix well to combine all ingredients. Form the mixture into 8 mini burgers.
⏱️ 5 min - 3
Heat a medium pan over medium heat. Add the remaining 1/2 tablespoon of olive oil. Once hot, place the mini chicken burgers in the pan and fry for 4 minutes on each side, or until cooked through and golden brown.
⏱️ 8 min - 4
Prepare the yogurt dressing. Reserve a small amount of fresh coriander for garnish. In a blender or food processor, combine the low-fat natural yogurt and the majority of the fresh coriander. Add a generous pinch of salt and pepper. Blend until smooth. If desired, add a squeeze of lemon or lime juice for extra freshness. (Note: Using low-fat yogurt will result in a more runny dressing; for a thicker dressing, use full-fat yogurt).
⏱️ 5 min - 5
Once the sweet potatoes and chicken burgers are cooked, allow them to cool slightly. Shred the white cabbage and slice the radishes. To assemble the bowls, divide the roasted sweet potato cubes, shredded white cabbage, cooked chicken burgers (2 per bowl), and sliced radishes evenly among 4 individual bowls. Drizzle generously with the prepared yogurt dressing and garnish with the reserved fresh coriander.
⏱️ 8 min - 6
Enjoy one bowl immediately. Store the remaining portions in airtight containers in the refrigerator for up to 3 days.