Peruvian Quinoa Bowl with Chicken and Aji Verde
Roasted sweet potato and cooked quinoa are topped with cumin-spiced chicken and blended coriander green chilli sauce.
- 130 g chicken thigh fillets
- 70 g quinoa
- 120 g sweet potato
- 30 g fresh coriander
- 1 whole green chilli
- 2 tbsp mayonnaise
- 1 whole lime
- 2 whole garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 40 g red onion
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Cut sweet potato into 2cm cubes, toss with 1 tbsp oil and season.
- Step 2
Roast sweet potato for 25 minutes until tender and lightly caramelised.
- Step 3
Meanwhile, rinse quinoa and cook in 140ml boiling salted water for 15 minutes until tender. Drain.
- Step 4
Season chicken with cumin, paprika, salt and pepper. Heat remaining oil in a pan.
- Step 5
Cook chicken for 6-7 minutes each side until golden and cooked through. Rest 5 minutes then slice.
- Step 6
For aji verde, blend coriander, deseeded chilli, garlic, mayonnaise and lime juice until smooth.
- Step 7
Season aji verde with salt and thin with water if needed to achieve drizzling consistency.
- Step 8
Finely slice red onion and soak in cold water for 5 minutes to mellow, then drain.
- Step 9
Arrange quinoa in bowl, top with sliced chicken and roasted sweet potato.
- Step 10
Drizzle generously with aji verde sauce and garnish with drained red onion.
- Step 11
Serve with lime wedges on the side.
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