Omega Burger Buddha Bowl with Cashew and Rocket Pesto

By Dee, 6th May 2016

Buddha bowls are a hot foodie topic at the moment. Full of goodness and a complete visual treat for the eyes, they are easy and fun to make. The secret is to combine a selection of carefully chosen raw and cooked ingredients for the perfect balance of tastes, flavours and textures. This fresh, crowd-pleasing recipe uses our delicious Omega Burger, along with a zingy cashew and rocket pesto.

Photography: Aiala Hernando
Styling: Maaike Koorman
Recipe and Food Styling: Ajda Mehmet

  • Cook: 30 mins
  • 30 mins

    30 mins

  • Yields: Serves 2

Difficulty rating:


For the pesto

50 g unsalted cashew nuts

75 g rocket

100 ml extra virgin olive oil

juice of 1 lemon

sea salt

For the Buddha bowl

1 packet of Dee's Omega Burgers

1 sweet potato, peeled and cut into 1cm slices

1 courgette, peeled and cut into 1cm slices

75 g watercress, washed

2 cooked beetroots, cut into 1cm slices

100 g radish, washed

20 g cress

extra virgin olive oil


1To make the pesto, place the cashews, rocket, olive oil, salt and lemon in a food processor and blitz until smooth and creamy. Taste and adjust the seasoning accordingly.

2Preheat the oven to 200ºC. Line a baking tray with parchment paper and place the burgers on top. Cook for 20 minutes until golden and crispy, turning once halfway through. Once cooked, cut each burger into three slices.

3Place the slices of sweet potato and courgette in a pan of salted boiling water and cook for 5-6 minutes until tender.

4Arrange the watercress in the bottom of each bowl, lay the vegetable slices around the edge, followed by the beetroot, raw radish and burger slices. Top with a good dollop of pesto, fresh cress and a drizzle of extra virgin olive oil.