Ingredients

• 1 Sweet Potato
• 1 cup of Quinoa
• 4 Cherry Tomatoes
• As much Oyster Mushroom as desired
• 1 can of Chickpeas
• A handful of Spinach
• Freshly made or Ready-made Guacamole
• BBQ sauce

Method

1. Rinse and put the Chickpeas in your Air Fryer: 180C for 20 min (or longer depending on your taste).
2. Rinse and cut the Sweet Potato in half, then cut the parts in thick slices.
3. Place them in your Air Fryer: 180C for 40 min.
4. In the meantime, cook the quinoa in boiling water. You can add some stock if you want to add more flavour to it.
5. Wash the Spinach and Tomatoes, and place them on the side.
6. Prep the Oyster Mushrooms: we recommend you keep them whole but remove the hard part of the stems before cooking.
7. Place them flat in the pan so they all have space to touch the bottom. Optional, add oil if your pan can stick to them.
8. Pressing method: You can use another pan or a heavy dish to help you press the mushrooms down. This method helps extract the water out of the mushrooms, which in turns, makes them more dense and chewy like meat.
9. Once you are happy with the pressing, add a generous amount of BBQ sauce all over the mushrooms, front and back. Don’t be afraid to immerse them in BBQ sauce. Once cooked to your preference, leave them in to continue absorbing the sauce.
10. Start prepping your dish:
11. Add the spinach on one side of the dish, then add quinoa on the other side.
12. Add the mushrooms on top of them.
13. “Decorate” the plate with your cooked sweet potatoes, tomatoes, crunchy chickpeas and guacamole.
14. Ready! Enjoy :)