Sweet potato puree with grilled chicken and pulses


Ingredients for 10 persons

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




  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.


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