This is a definite favourite in our home. We have this for dinner every week without fail. The season determines what vegetables we serve with it and the extra bits and pieces make the dish texturally exciting and extra delicious and nutritious.
I have used snow peas and cucumbers now that the weather is warming up but you can use broccoli, and cauliflower in the cooler months.
Sushi bowls
Ingredients
- 500 grams sweet potato ( roughly) cut into large wedges
- olive oil
- 500 grams chicken thighs
- 3 cm ginger grated
- 4 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 1/2 cup quinoa- I used tri coloured
- 1/2 cup white rice ( you could use brown but you would have to cook it separately to the quinoa)
- 2 cups bone broth or water
- 1 large handful of snow peas
- 1 cucumber cut into slices
- 2 nori sheets
To serve
- Toasted seeds
- Pickled ginger
- Mayonnaise
- Wasabi ( for those that like it)
Instructions
- Preheat your oven to 200 degrees.
- In a small bowl combine the chicken, soy, ginger, sesame and place in the fridge to marinate.
- Meanwhile, bake your sweet potato with a good drizzle of olive oil and a pinch or two of salt for about 30 minutes untill soft and golden.
- Combine the rice and quinoa together with 2 cups of water or bone broth and bring to the boil. Turn it down to a gentle simmer for 15 minutes until all of the water has absorbed. Remove from the heat.
- Meanwhile, fry the chicken in a large frypan with a splash of oil on medium heat for about 7 minutes each side depending on how thick the thighs are. You want the chicken to be golden on the outside and cooked right through
- Place all of the components on the plate and garnish with recommended garnishes as pictured.
- For your baby- Combine sweet potato, rice and chicken and blend. Add a splash of water or brothBLW as pictured.
Tried this recipe?Let us know how it was!
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