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Mediterranean Energy Bowl
2019-04-04
https://www.metro.ca/userfiles/image/recipes/bol-energie-mediterraneen-11024.jpg
PT40M
PT15M
PT55M
QuinoaCook the quinoa by following the instructions on the package. Set aside.Grilled sweet potatoPre-heat the oven to 425°F with the rack placed in the middle position. Line a baking sheet with parchment paper.Drizzle a bit of oil on the parchment paper. Add the slices of sweet potato and drizzle more oil on top. Season with some oregano, salt and pepper. Cook in the oven for 15 minutes. Flip the slices over and cook for another 5 minutes.VinaigretteIn a small bowl, mix all the ingredients for the vinaigrette. Set aside.Sautéed chickenIn a large non-stick pan on high, heat the oil and cook the chicken cubes seasoned with the Cajun seasoning and salt for about 2 minutes. Add the shallots and cook for another 5 minutes while stirring often.Assembling the bowlDivide the quinoa between the 4 bowls. Add the sweet potatoes, tomatoes, watermelon, cucumber, avocado, and mint. Serve with vinaigrette.Source: K pour Katrine
4
5
2
5
5
1 cup (250 ml) quinoa
Grilled sweet potato
1 large sweet potato skin on, sliced
1 tablespoon (15 ml) olive oil
1/2 teaspoon (2,5 ml) dried oregano
To taste salt & pepper
Vinaigrette
1/2 cup (125 ml) Belsoy cream
Zest and juice or 1/2 lime
1 small garlic clove chopped
1 tablespoon (15 ml) olive oil
3 tablespoon (45 ml) mint chopped
Sautéed chicken
2 tablespoon (30 ml) olive oil
3 skinless chicken breasts cut into small cubes
salt
1 - 2 teaspoon (5 - 10 ml) cajun seasoning
1/2 cup (125 ml) shallots chopped
bowl
1 cup (250 ml) cherry tomatoes halved
1 cup (250 ml) watermelon cut into small cubes
3 Lebanese cucumbers thinly sliced
1 avocado thinly sliced
1/2 cup (125 ml) chopped mint
Mediterranean Energy Bowl
4
Main course
0:40
Preparation
0:15
COOKING
0:55
TOTAL TIME
Ingredients
-
1 cup
(250 ml)quinoa
-
Grilled sweet potato
-
1
large sweet potato skin on, sliced
-
1 tablespoon
(15 ml)olive oil
-
1/2 teaspoon
(2,5 ml)dried oregano
-
To taste
salt & pepper
-
Vinaigrette
-
1/2 cup
(125 ml)Belsoy cream
-
Zest and juice or 1/2 lime
-
1
small garlic clove chopped
-
1 tablespoon
(15 ml)olive oil
-
3 tablespoon
(45 ml)mint chopped
-
Sautéed chicken
-
2 tablespoon
(30 ml)olive oil
-
3
skinless chicken breasts cut into small cubes
-
salt
-
1 - 2 teaspoon
(5 - 10 ml)cajun seasoning
-
1/2 cup
(125 ml)shallots chopped
-
bowl
-
1 cup
(250 ml)cherry tomatoes halved
-
1 cup
(250 ml)watermelon cut into small cubes
-
3
Lebanese cucumbers thinly sliced
-
1
avocado thinly sliced
-
1/2 cup
(125 ml)chopped mint
Preparation
Quinoa
Cook the quinoa by following the instructions on the package. Set aside.
Grilled sweet potato
Pre-heat the oven to 425°F with the rack placed in the middle position. Line a baking sheet with parchment paper.
Drizzle a bit of oil on the parchment paper. Add the slices of sweet potato and drizzle more oil on top. Season with some oregano, salt and pepper. Cook in the oven for 15 minutes. Flip the slices over and cook for another 5 minutes.
Vinaigrette
In a small bowl, mix all the ingredients for the vinaigrette. Set aside.
Sautéed chicken
In a large non-stick pan on high, heat the oil and cook the chicken cubes seasoned with the Cajun seasoning and salt for about 2 minutes. Add the shallots and cook for another 5 minutes while stirring often.
Assembling the bowl
Divide the quinoa between the 4 bowls. Add the sweet potatoes, tomatoes, watermelon, cucumber, avocado, and mint. Serve with vinaigrette.
Source: K pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
