Surf & Turf Spicy Power Bowl

Exotic ingredients brought together to add intense flavors to a dull meal. A bed of perfectly cooked quinoa topped with marinated prawn and juicy chicken, roasted sweet potato and grilled avocado. The bowl is finished with a tangy drizzle of Tomatillo Serrano Sauce, cilantro, baby spinach, cherry tomatoes and fresh lime.

Made with:

What You'll Need

*Yield = 1 Portion

2.5 oz	American Ranch Sauce
4 oz	Quinoa, cooked
2 oz	Peri Peri marinated Prawn
2 oz	Peri Peri Chicken Breast
2 oz	Sweet Potato, diced, roasted
2 oz	Cabbage, slice
1 oz	Avocado
1 oz	Baby Spinach
1 oz	Cherry Tomatoes
1 each	Lime wedge
1/2 oz	Basil Pesto

Preparation

Cook quinoa and set aside
Marinate the prawn and the chicken with Chef’s Own™ Peri Peri Seasoning. Grill and keep aside.
Dice sweet potato (1/2” pieces)
Preheat oven to 425°. Toss sweet potatoes, oil, Gold Label® Mirepoix Base, and pepper on a rimmed baking sheet.
Roast, tossing occasionally, until tender and browned, 15–20 minutes.
Mix Master's Touch® American Ranch Sauce with basil pesto.
Put into to go bowl: cooked quinoa, sweet potato, grilled prawn and chicken, avocado, red cabbage, cherry tomato.
Drizzle pesto ranch sauce over and add lime wedge. Garnish with sesame seeds.