A colourful single-serve bowl of quinoa topped with yogurt-marinated baked chicken, roasted sweet potato, corn, green beans, cherry tomatoes, and sprouts, all finished with a creamy avocado-coriander dressing and a sprinkle of seeds.
Bowl
Meat marinade
Avocado dressing
Marinate the chicken
Mix the marinade ingredients in a bowl. Clean the chicken breast (don't pound it) and place it in the marinade for a few hours, ideally overnight.
Roast the sweet potato
Peel the sweet potato and cut it into cubes. Spread on a parchment-lined baking sheet, drizzle with oil, season with salt, and bake at 180 °C for about 15 minutes.
Prep the vegetables
Put the corn and green beans in a sieve and pour hot water from the kettle over them. Halve the cherry tomatoes.
Blend the dressing
Peel the avocado and blend it with the yogurt, salt, and coriander until smooth. Season with lime juice. For a spicy dressing, add the chilli pepper too.
Bake the chicken
Take the chicken out of the marinade, place it on a parchment-lined baking sheet, and bake at 180 °C for about 30 minutes. Once done, slice it.
Cook the quinoa
Cook the quinoa according to the package instructions.
Assemble the bowl
Put the quinoa in the bottom of the bowl, then arrange the prepared ingredients on top. Drizzle with the avocado dressing and finish by sprinkling everything with the seeds.
Let the chicken marinate for a few hours, ideally overnight — it will be juicier and more flavourful.
