IRE
UK
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We have already received some incredible feedback on our LIMITED EDITION Pea & Wakame Seaweed Burgers, our most innovative product yet. Make sure to pick it up in store quick, as it is only here for a limited time.
A very notable super fan of these new burgers is our Brand Ambassador Roz Purcell! She has created some delicious recipes to share with you all, including this comforting and oh so tasty, Pea & Wakame Seaweed Burger Rice Bowl. With basmati rice, avocado and a drizzle of her vegan sriracha mayo, this is an absolute winner in our eyes.
Made with
ingredients
4 STRONG ROOTS Pea & Wakame Seaweed burgers
250g basmati cooked rice
1 head pak choi washed and diced
1 tbsp. sesame oil
1 tbsp. sesame seeds
1 tbsp. maple syrup
Homemade Vegan Sriracha Mayo
1 tbsp. sriracha
200g silken tofu
Juice ½ lemon
2 tbsp. nutritional yeast
1 tsp Dijon mustard
Pinch of sea salt
1 tbsp. apple cider vinegar
Toppings
1 avocado peeled, stone removed and halved
2 nori sheets diced
2 tbsp. kimchi
Sesame seeds
Sprouts
method (tick as you go)
Start by placing your STRONG ROOTS Pea & Wakame Seaweed burgers onto a flat baking tray and cook for 15-18 minutes at 200°C until golden around the edges and crispy.
In a separate tray add the pak choi and drizzle over the sesame oil, maple and sesame seeds, mix and bake for 15 minutes at 200°C.
Next, add the sriracha mayo ingredients into a blender and blitz until smooth, pour into a jar and leave to one side.
Once the burgers are ready, assemble your bowls.
Add the rice, avocado, pak choi, Pea & Wakame Seaweed Burgers, kimchi and sprinkle over the nori sheets and sesame seeds.
Place the sriracha mayo on the side or drizzle over as desired.