Spicy Roasted Vegetable Hash Quinoa Bowl

Spicy Roasted Vegetable Hash Quinoa Bowl

Preparation Time: 15 mins

Cooking Time: 80 mins

Serves: 2 people



60g green beans
100g cherry tomatoes
300g chickpeas
1 small sweet potato, diced
¼ tbsp of sea salt
11/2 tbsp olive oil
5g  tsp of chili powder
¼ tsp paprika
Pinch of ground turmeric
120g quinoa
1 chicken breast fillet, sliced
10g feta cheese

Middle Eastern Flat Bread:

18g butter
60ml almond milk
100g plain flour
¼ tsp salt
¼ tbsp oil

Skhug Sauce
1/2  bunch of coriander
1/2 jalapeno chili
1 clove garlic
¼ tsp ground cumin
¼  lemon
1 tsp olive oil 


  1. Preheat oven to 180c fan force.
  2. To make flat bread, combine butter and milk and heat in microwave for 10 seconds or until butter is just melted.
  3. Combine flour and salt into butter and milk mixture.
  4. Sprinkle work surface with flour then knead for a few minutes until it is smooth.
  5. Wrap with cling wrap and rest at room temperature for 20 minutes.
  6. Line a tray with parchment paper and spread the beans, cherry tomatoes, and diced sweet potatoes on the paper. Drizzle with olive oil and sea salt. On another tray spread out the chickpeas.
  7. In a small bowl whisk together ¼ of the olive oil, chili powder, turmeric and salt. Pour this mixture over the chickpeas making sure all peas are coated.
  8. Roast all vegetables and chickpeas in a preheated oven for 20-30 minutes or until vegetables are golden brown. Stir halfway through.
  9. While the vegetables are roasting, boil water and add a pinch of salt in a large saucepan, then cook the quinoa over medium heat. Cover with lid and cook for 15 minutes or until quinoa is soft. Remove from heat and set aside while still covered and allow to steam. After about 2 minutes fluff with a fork.
  10. To make the Skhug Sauce combine coriander, jalapeno chilies, garlic, cumin, lemon and olive oil in a blender until smooth than put aside and divide between 2 small bowls.
  11. Heat oil in a frypan over medium heat and add chicken breasts. Cook chicken for 15-20 minutes or until golden brown, and cooked through. Allow to cool and slice 2 cm strips.
  12. Dust bench top with flour, cut dough into 2 pieces, roll into balls, then roll out into circles.
  13. Heat leftover olive oil in a pan over medium heat.
  14. Cook flatbreads in the pan, cook for around 1- 1 1/2 minutes and then flip and cook the other side, pressing down if it puffs up.
  15. Divide the quinoa between 2 bowls. Serve with roasted vegetables, chickpeas and chicken strips. Top with feta and coriander.
  16. Cut flatbread into 5cm strips and put them on a plate seasoned with salt and left over coriander.


Serve roasted vegetables on top of quinoa with skhug sauce on the side of the vegetables and sprinkle with feta. Put the flatbread on a plate next to the dish.

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