Charred Chicken Quinoa Bowl with Lemon-Tahini Drizzle

Name: Charred Chicken Quinoa Bowl with Lemon-Tahini Drizzle
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Salads and bowls
Ingredients: 1 cup quinoa; 2 cup chicken stock; 600 g boneless skinless chicken thighs; 2 cup sweet potato, diced; 3 cup curly kale, chopped; 1 avocado, sliced; 3 tbsp tahini; 2 tbsp lemon juice; 3 clove garlic, minced; 2 tsp smoked paprika; 3 tbsp extra-virgin olive oil; 3 tbsp fresh parsley, chopped; 3 tbsp toasted pumpkin seeds

Smoky charred chicken over fluffy quinoa with roasted sweet potato, crisp kale, and a silky lemon-tahini drizzle that ties every bite together.

Time: 45 min
Servings: 4
Level: Easy

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Original Olivi recipe · nutrition calculated per serving

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4servings

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Instructions

9 steps · tick them off as you cook

Rinse 1 cup quinoa under cold water, then simmer in 2 cups chicken stock with a pinch of salt for 15 minutes until the grains bloom and liquid is absorbed; fluff with a fork and set aside.
15 minutes
Preheat oven to 425°F (220°C). Toss diced sweet potato with 1 tbsp olive oil, smoked paprika, salt, and pepper; roast for 22-25 minutes, flipping halfway, until edges caramelize and centres turn tender.
22-25 minutes
Pat chicken thighs dry and rub with 1 tbsp olive oil, minced garlic, cumin, smoked paprika, salt, and pepper until evenly coated.
Heat a cast-iron skillet over medium-high until the surface shimmers without smoking; sear chicken for 5-6 minutes per side until a deep mahogany crust forms and internal temperature reaches 165°F (74°C).
5-6 minutes
Rest chicken on a cutting board for 5 minutes, then slice against the grain into thick strips to preserve juices.
5 minutes
Massage chopped kale with a pinch of salt and 1 tsp olive oil for 60 seconds until leaves soften and darken.
Whisk tahini, lemon juice, remaining minced garlic, 2-3 tbsp warm water, and a pinch of salt until the dressing emulsifies into a pourable, creamy consistency.
Assemble bowls: layer quinoa, then arrange kale, sweet potato, chicken, and avocado slices in sections.
Drizzle generously with lemon-tahini sauce, scatter fresh parsley and toasted pumpkin seeds, and finish with a crack of black pepper.

Chef's tip

Toast the dry quinoa in the pot for 2 minutes before adding stock — this coaxes out a nutty depth and prevents the grains from turning mushy as they cook.