Spicy Sweet Potato Quinoa Power Bowl


This is a paid collaboration with Banhoek Chilli Oil.

Once again, I'm back with another recipe to "spice" up your week. Sorry for the tragic dad joke... As you can tell from the title of the post, this recipe is going to be spicy and will include one of my favourite brands to work with - Banhoek Chilli Oil. This product is truly amazing and is really versatile, it can be used in so many different kinds of recipes whether you're cooking with it or simply using it as a dressing on a salad!

I've worked with this brand quite a few times in the past so if you're looking for some more ideas as to what to make with chilli oil then check out the recipes below!

- Thai Peanut Noodles
- Simple Tomato Bruschetta
- Spicy Peanut Stir Fry With Baked Tofu
- Spicy Mediterranean Vegetable Pizza

Todays recipe is fairly quick and easy, also with the addition of sweet potato and peanut butter, it makes this bowl super filling and enjoyable for either lunch or dinner!


Serves: 2   Prep Time: 10 mins   Cook Time: 25 mins

You will need:

- 1 medium sweet potato
- 2 tbsp Banhoek Chilli Oil
- 1 tbsp olive oil
- 1 tsp garlic
- 1 tsp thyme
- 1 tsp cinnamon
- 1 tsp black pepper
- 1/2 cup quinoa
- 1 vegetable stock cube
- 1 large handful rocket
- 1 lime
- small handful of crushed peanuts

For the peanut sauce:

- 1/2 cup full fat coconut milk
- 1/2 cup creamy peanut butter
- 1 tbsp red thai paste
- 1 tbsp white cider vinegar (could also use apple cider vinegar)
- 1 tbsp tamari / soy sauce
- 1 tsp coconut sugar / brown sugar

Method -

1. Pre heat the oven to 200C.

2. Cut the sweet potato into small chunks and place them on a baking tray. Drizzle the Banhoek Chilli Oil and olive oil on top along with the garlic, thyme, cinnamon and black pepper. Shake everything about so that the sweet potato chunks are evenly coated.

3. Place the baking tray in the oven for 25 mins.

4. Add 1 cup of water to a saucepan and wait for it to start boiling. Rinse the quinoa before adding it to the saucepan along with the vegetable stock cube (the stock cube is optional, but gives the quinoa a bit of flavour) and fluff the quinoa with a fork before placing a lid on top of the saucepan for 20 minutes on low heat, checking on it occasionally and giving the quinoa a stir.

5. Prepare the peanut sauce by adding all of the ingredients to a blender. Blend until completely smooth, adjusting the flavours to taste. If the sauce is too thick due to the consistency of the peanut butter then add a bit more coconut milk. Set the sauce aside.

6. In two separate bowls, add a handful of fresh rocket (you could use spinach or some other kind of mixed leaves if you don't like rocket). The quinoa should be ready at around the same time so once all the water has absorbed into the quinoa, remove from the heat and serve it up into the two bowls.

7. Once the sweet potato is cooked, remove the tray from the oven and scoop an even amount of sweet potato into each bowl (be warned, it will be very spicy).

8. Finally top off each bowl with as much or as little of the sauce as you would like. You could also squeeze half a lime on top of each bowl for even more flavour and sprinkle some crushed peanuts on top!

You can find Banhoek Chilli Oil here.

What's your favourite spicy food?

Love Always,
Shannon x

Post a Comment