Go Back

Sushi bowls

Ashleigh Butler
Print Recipe Pin Recipe

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 broth
    BLW as pictured.
Tried this recipe?Let us know how it was!