What are the main ingredients in Chic Buffalo Bomb?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Chic Buffalo Bomb?

Calories: 539, Carbs: 60 grams, Fat: grams, Protein: 35.8 grams, Sugar: 22.2 grams, Salt: 1097 grams

How do I prepare Chic Buffalo Bomb?

BUFFALO SWEET POTATO: Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ of the buffalo spice, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. SPICY PATTIES: Place the chicken mince and ½ of the chopped chives in a bowl. Combine with the remaining buffalo spice, a squeeze of lemon juice, and seasoning. Wet your hands slightly to prevent the mince from sticking to them and shape into 4 patties of about 2cm thick. RANCH DRESSING: Place a small pot over a medium heat with 1 tbsp of oil. When hot, fry the One For All Rub for 30-60 seconds until fragrant. Remove the pot from the heat. Add in the ranch dressing and the remaining chopped chives, reserving some for a garnish. Whisk together with the juice of 2 lemon wedges, a sweetener of choice, and some seasoning. Once well combined, pop on a lid to keep warm until serving. BUNLESS BABIES!: When the sweet potato has 10 minutes remaining, place a pan or griddle pan over a high heat with a drizzle of oil. When hot, fry the chicken patties for 4-5 minutes per side until golden, gently pressing them down with a spatula to ensure they cook all the way through. Remove from the heat on completion and allow to rest in the pan for 2 minutes before serving. FILL UP!: Dish up the steamy roast sweet potato next to some ranch slaw and grilled patties. Garnish with the lemon zest to taste and sprinkle over any remaining chopped chives. Cover in drizzles of the remaining ranch dressing (to your preference) and serve with a lemon wedge on the side. Yeehaw! RANCH SLAW: Place the shredded green leaves in a bowl with the cabbage and carrot mix. Pour over ½ of the ranch dressing, season to taste, and toss until coated.

What should be prepared from my kitchen to make Chic Buffalo Bomb?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Chic Buffalo Bomb

It’s time for this bunless burger bomb to shine. This one tastes naughty, but is oh-so-nice. Chicken patties flavoured with our ‘buffalo’ spice, sweet potato, fresh slaw, and drippings of silky ranch dressing – a real carb-conscious treat!

Chic Buffalo Bomb

with chicken patties, ranch & sweet potato

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Buffalo Spice
Chicken
Free-Range Chicken Mince
Fresh Chives
Green Leaves
Lemon
Lemons
NOMU One For All Rub
Ranch Dressing
Shredded Cabbage & Julienne Carrot
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

BUFFALO SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ of the buffalo spice, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SPICY PATTIES
Place the chicken mince and ½ of the chopped chives in a bowl. Combine with the remaining buffalo spice, a squeeze of lemon juice, and seasoning. Wet your hands slightly to prevent the mince from sticking to them and shape into 2 patties of about 2cm thick.
RANCH DRESSING
Place a small pot over a medium heat with 1 tsp of oil. When hot, fry the One For All Rub for 30-60 seconds until fragrant. Remove the pot from the heat. Add in the ranch dressing and the remaining chopped chives, reserving some for a garnish. Whisk together with the juice of 1 lemon wedge, a sweetener of choice, and some seasoning. Once well combined, pop on a lid to keep warm until serving.
BUNLESS BABIES!
When the sweet potato has 10 minutes remaining, place a pan or griddle pan over a high heat with a drizzle of oil. When hot, fry the chicken patties for 4-5 minutes per side until golden, gently pressing them down with a spatula to ensure they cook all the way through. Remove from the heat on completion and allow to rest in the pan for 2 minutes before serving.
RANCH SLAW
Place the shredded green leaves in a bowl with the cabbage and carrot mix. Pour over ½ of the ranch dressing, season to taste, and toss until coated.
FILL UP!
Dish up the steamy roast sweet potato next to some ranch slaw and grilled patties. Garnish with the lemon zest to taste and sprinkle over any remaining chopped chives. Cover in drizzles of the remaining ranch dressing (to your preference) and serve with a lemon wedge on the side. Yeehaw!

Sweet Potato - 250g
Buffalo Spice - 15ml
Free-range Chicken Mince - 150g
Fresh Chives - 4g
Lemon - 1
NOMU One For All Rub - 2,5ml
Ranch Dressing - 82,5ml
Green Leaves - 20g
Shredded Cabbage & Julienne Carrot - 75g

Download the Recipe

Serves 2

BUFFALO SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ of the buffalo spice, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SPICY PATTIES
Place the chicken mince and ½ of the chopped chives in a bowl. Combine with the remaining buffalo spice, a squeeze of lemon juice, and seasoning. Wet your hands slightly to prevent the mince from sticking to them and shape into 4 patties of about 2cm thick.
RANCH DRESSING
Place a small pot over a medium heat with 1 tbsp of oil. When hot, fry the One For All Rub for 30-60 seconds until fragrant. Remove the pot from the heat. Add in the ranch dressing and the remaining chopped chives, reserving some for a garnish. Whisk together with the juice of 2 lemon wedges, a sweetener of choice, and some seasoning. Once well combined, pop on a lid to keep warm until serving.
BUNLESS BABIES!
When the sweet potato has 10 minutes remaining, place a pan or griddle pan over a high heat with a drizzle of oil. When hot, fry the chicken patties for 4-5 minutes per side until golden, gently pressing them down with a spatula to ensure they cook all the way through. Remove from the heat on completion and allow to rest in the pan for 2 minutes before serving.
RANCH SLAW
Place the shredded green leaves in a bowl with the cabbage and carrot mix. Pour over ½ of the ranch dressing, season to taste, and toss until coated.
FILL UP!
Dish up the steamy roast sweet potato next to some ranch slaw and grilled patties. Garnish with the lemon zest to taste and sprinkle over any remaining chopped chives. Cover in drizzles of the remaining ranch dressing (to your preference) and serve with a lemon wedge on the side. Yeehaw!

Sweet Potato - 500g
Buffalo Spice - 30ml
Free-range Chicken Mince - 300g
Fresh Chives - 8g
Lemon - 1
NOMU One For All Rub - 5ml
Ranch Dressing - 165ml
Green Leaves - 40g
Shredded Cabbage & Julienne Carrot - 150g

Download the Recipe

Serves 3

BUFFALO SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ of the buffalo spice, and some seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SPICY PATTIES
Place the chicken mince and ½ of the chopped chives in a bowl. Combine with the remaining buffalo spice, a squeeze of lemon juice, and seasoning. Wet your hands slightly to prevent the mince from sticking to them and shape into 6 patties of about 2cm thick.
RANCH DRESSING
Place a small pot over a medium heat with 2 tbsp of oil. When hot, fry the One For All Rub for 30-60 seconds until fragrant. Remove the pot from the heat. Add in the ranch dressing and the remaining chopped chives, reserving some for a garnish. Whisk together with the juice of 3 lemon wedges, a sweetener of choice, and some seasoning. Once well combined, pop on a lid to keep warm until serving.
BUNLESS BABIES!
When the sweet potato has 10 minutes remaining, place a pan or griddle pan over a high heat with a drizzle of oil. When hot, fry the chicken patties for 4-5 minutes per side until golden, gently pressing them down with a spatula to ensure they cook all the way through. You may need to do this step in batches. Remove from the heat on completion and allow to rest in the pan for 2 minutes before serving.
RANCH SLAW
Place the shredded green leaves in a bowl with the cabbage and carrot mix. Pour over ½ of the ranch dressing, season to taste, and toss until coated.
FILL UP!
Dish up the steamy roast sweet potato next to some ranch slaw and grilled patties. Garnish with the lemon zest to taste and sprinkle over any remaining chopped chives. Cover in drizzles of the remaining ranch dressing (to your preference) and serve with a lemon wedge on the side. Yeehaw!

Sweet Potato - 750g
Buffalo Spice - 45ml
Free-range Chicken Mince - 450g
Fresh Chives - 12g
Lemons - 2
NOMU One For All Rub - 7,5ml
Ranch Dressing - 247,5ml
Green Leaves - 60g
Shredded Cabbage & Julienne Carrot - 225g

Download the Recipe

Serves 4

BUFFALO SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ of the buffalo spice, and some seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SPICY PATTIES
Place the chicken mince and ½ of the chopped chives in a bowl. Combine with the remaining buffalo spice, a squeeze of lemon juice, and seasoning. Wet your hands slightly to prevent the mince from sticking to them and shape into 8 patties of about 2cm thick.
RANCH DRESSING
Place a small pot over a medium heat with3 tbsp of oil. When hot, fry the One For All Rub for 30-60 seconds until fragrant. Remove the pot from the heat. Add in the ranch dressing and the remaining chopped chives, reserving some for a garnish. Whisk together with the juice of 4 lemon wedges, a sweetener of choice, and some seasoning. Once well combined, pop on a lid to keep warm until serving.
BUNLESS BABIES!
When the sweet potato has 10 minutes remaining, place a pan or griddle pan over a high heat with a drizzle of oil. When hot, fry the chicken patties for 4-5 minutes per side until golden, gently pressing them down with a spatula to ensure they cook all the way through. You may need to do this step in batches. Remove from the heat on completion and allow to rest in the pan for 2 minutes before serving.
RANCH SLAW
Place the shredded green leaves in a bowl with the cabbage and carrot mix. Pour over ½ of the ranch dressing, season to taste, and toss until coated.
FILL UP!
Dish up the steamy roast sweet potato next to some ranch slaw and grilled patties. Garnish with the lemon zest to taste and sprinkle over any remaining chopped chives. Cover in drizzles of the remaining ranch dressing (to your preference) and serve with a lemon wedge on the side. Yeehaw!