Mobile Menu
Middle East flag

Middle East

Surf & Turf Spicy Power Bowl

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.

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


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