Sweet potato puree with grilled chicken and pulses

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Sweet potato puree with grilled chicken and pulses

Ingredients

Ingredients for 10 servings:

  • 1kg Ardo Sweet potato wedges
  • 500g Ardo Quinoa
  • 250g Ardo Black beans
  • 250g Ardo White kidney beans
  • 250g Ardo Red Kidney Beans
  • 150g Ardo Shallots
  • 30g Ardo Chives
  • 2 tbsp Olive oil
  • 2 tbsp Cream
  • Siracha to taste
  • 800g Chicken fillet
  • Pepper
  • Salt

Allergens

Milk

Preparation

  1. Grill the chicken fillet and season with salt and pepper.
  2. Using 1-2 tbsp’s of Olive oil, stir fry the quinoa and pulses together with 100g of the shallots,  season with salt and pepper.
  3. Mix the siracha (to taste) with the rest of the shallots with 1 tbsp olive oil and chives.
  4. Warm the sweet potato puree and mix it with the cream. Season with salt and pepper.
  5. Cut the chicken into slices and dress it on the sweet potato puree.
  6. Spoon the quinoa bean mix over the top and drizzle with the siracha oil.

 

Ardo products used in this recipe