Recipe by Niki Loe (Serves 2)



2 Paleo Buns

1 kumara, peeled and grated

1 courgette, grated

½ red onion, diced and sautéed

Turmeric, to taste

Hot curry powder, to taste

Hot chilli powder, to taste

Himalayan pink salt

Cracked black pepper

1 large banana or 2 small bananas

1 avocado, sliced

2 small handfuls of fresh rocket

Coriander leaves

2 small handfuls of coconut chips (we used Ceres organics)

2-3 fresh limes

Coconut oil

To garnish:

Finely sliced spring onions

Coconut yoghurt to drizzle

Fresh coriander leaves

Coconut bacon

Heat coconut oil in a pan and lightly fry the coconut chips over a low heat until lightly browned and crunchy. Set aside.


Lightly fry sliced bananas in coconut oil until caramelised on both sides.

Kumara hash

Mix grated kumara, courgette, onion and spices in a bowl and start to shape 2 round veggie patties with your hands, moulding until the veggies take form. Add as much or as little spice as you like.

Fry in coconut oil in a thick based pan until browned on both sides. Bake in the oven for 15-20 minutes.


Heat the buns in the oven for 2 minutes.

Putting it all together

Time to stack the bun! Start with the rocket and spring onion, dressed with fresh lime juice and seasoning. Layer with the kumara hash, avocado and fried bananas. Drizzle with coconut yoghurt and top with coconut bacon chips and coriander to garnish. Finish with one last squeeze of fresh lime juice all over and add the other half to garnish the plate.