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Vegetable, chicken & quinoa bowls

Ingredients

2 carrots, cut into cubes
1 small sweet potato, cut into cubes
1 medium-sized parsnip, trimmed and sliced lengthways into 5cm batons
2 small beetroot, trimmed and quartered
1 leek, trimmed and sliced lengthways
2 cups quinoa, cooked
1 cup roasted or poached chicken shredded
1/2 cup feta cheese, crumbled
1 cup snow pea shoots
Paul Newman’s Own Balsamic Dressing

Method

Preheat oven to 180C. Combine vegetables in a baking tray, drizzle with olive oil and roast for 30 minutes or until soft and the edges are just beginning to caramelise. Divide the quinoa among four bowls, top with the roasted vegetables, chicken, cheese and snow pea shoots then dress to taste. Serve warm.

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