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Quinoa, roasted sweet potato, chickpeas in goan coconut sauce and a handful of baby spinach. One of the most nourishing bowls you'll make all week.
Prep: 5 mins | Cook: 15 mins | Total: 15 mins
Serves 2
1 pouch Holy Cow! Goan Curry,
1 tin (400g) chickpeas, drained,
160g quinoa (dry weight),
1 large sweet potato,
peeled and diced,
2 large handfuls baby spinach,
2 tbsp mango chutney
1 tsp cumin seeds,
1 tbsp olive oil,
Salt and pepper to season
1. Roast the sweet potato: Toss the diced sweet potato with olive oil, cumin seeds, salt and pepper. Roast at 200°C for 20 minutes until golden. (If pressed for time, microwave for 5 minutes instead.)
2. Cook the quinoa: Rinse and cook the quinoa according to pack instructions. Fluff with a fork.
3. Heat the chickpeas in sauce: Warm the drained chickpeas in a pan over medium heat. Pour in the Holy Cow! Goan Curry sauce and stir through. Simmer for 4-5 minutes.
4. Build the bowl: Divide quinoa between two bowls. Add the goan chickpeas, roasted sweet potato and baby spinach.
5. Finish: Spoon over mango chutney and serve immediately.
Tip: Batch cook the quinoa and sweet potato at the weekend for a 5-minute assembly on weeknights.
