Preheat the oven to 200 ºC. Place the sweet potatoes peeled and cut in wedges on a baking tray, drizzle with olive oil and season with salt, pepper and finely cracked fennel seeds. Roast for approx. 15 minutes.
Blanch the broad beans for 1 minute. Rinse them under cold water and pod them again (put your nail in the broad bean and squeeze out the nice green bean). Shred the red cabbage into thin strips and season with salt, pepper and lemon juice.
Rinse the quinoa and it boil in 200 ml of water until the water disappears.
Stir-fry the chickpeas in a little oil for about 4 minutes. Add the raz el hanout and fry for a while longer.
Cook Garden Gourmet’s Sensational Burgers in a frying pan according to the instructions on the package.
Halve the tomatoes. Divide the quinoa and lettuce in the bowls. Add the sweet potato, red cabbage, chickpeas, broad beans, and a large spoonful of hummus. Cut the burgers into strips and place them on top. Garnish with sesame, pomegranate seeds and lemon.