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Lucy Loves Chicken, Sweet Potato and Quinoa Bowl

Categories: East Sheen,East Sheen News,News

This week Lucy is sharing this wonderfully healthy Chicken, Sweet Potato and Quinoa Bowl recipe. It makes a brilliant, simple supper or the perfect portable lunch dish.

I love nothing more than throwing together a few simple ingredients and coming up with something completely delicious. I fashioned this lightly spiced, Chicken, Sweet Potato and Quinoa Bowl recipe from store cupboard staples when I lacked inspiration for cooking yet another healthy supper dish. I wanted it to be tasty, but quick enough to keep me from nibbling while it was cooking. The result is a vitamin rich, protein and fibre filled dish packed with flavour and taste. And on the table in just over half an hour to boot. This serves a generous 3 to 4 people and any leftovers can be packed into a pot and re-heated for lunch the following day.

This recipe will be posted on Lucy Loves this week.

Chicken, Sweet Potato and Quinoa Bowl Recipe

Serves a generous 3 to 4 people

You will need a good sized frying pan with a lid


  • Spray oil or a tablespoon olive oil
  • 1 onion, finely-ish chopped
  • 2 garlic cloves, chopped
  • 1 large sweet potato or 2 smaller ones, peeled
  • 1 large or two smaller chicken breasts, cubed
  • 3 teaspoons madras curry powder, or use a milder one if you prefer
  • 150g quinoa
  • 500ml chicken stock
  • salt and pepper
  • Freshly chopped coriander to garnish, mango chutney to accompany and a green vegetable to serve

Heat the olive oil or spray oil in a large frying pan. Finely chop an onion and the garlic cloves and add to the hot pan. Cook for a couple of minutes until softening and starting to brown. Peel and cube the sweet potato then add this to the onion mixture. Cook for a couple of minutes before adding the cubed chicken breast then cook this for a further minute or two or until it just starts to brown.Chicken-sweet-potato-quinoa-bowl-lucyloves-eastsheenvillage

Stir in the curry powder until everything is coated then tip in the quinoa and stir this through, toasting slightly, before pouring on the chicken stock. Stir well, season then pop a lid on for 25 to 30 minutes or until all the stock is absorbed and the quinoa is plump. Keep any eye on dish from 20 minutes to ensure the quinoa doesn’t stick to the bottom of the pan.

Stir through the fresh coriander and serve hot with buttered spinach, leaves or green beans. Any leftovers keep well in the fridge for a couple of days, reheat accordingly.