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Peri-Peri Chicken Quinoa Bowls with Roasted Butternut, Spinach, Cherry Tomatoes & Avocado
Recipe

Peri-Peri Chicken Quinoa Bowls with Roasted Butternut, Spinach, Cherry Tomatoes & Avocado

Dinner • South Africa

Juicy peri-peri chicken served over quinoa prepared four ways (plain, lemon-herb, tomato, and toasted), topped with roasted butternut, baby spinach, cherry tomatoes, and avocado for a wholesome weeknight dinner.

Why smarter

These bowls balance lean protein, high-fibre wholegrain quinoa and a variety of vegetables, with healthy fats from avocado and olive oil. Using four quinoa variations keeps the meal interesting without needing extra processed sauces.

Chef tip

For maximum flavour, let the chicken sit in peri-peri sauce while the butternut roasts. Toasting quinoa in a dry pot before cooking adds a nutty depth that pairs well with peri-peri heat.

Soft line

Adjust the peri-peri heat to taste and swap in seasonal veg if needed—this bowl is built for everyday flexibility.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 500 g skinless chicken thighs, trimmed 500.000 g skinless chicken thighs Chicken breasts can be used, but thighs stay juicier
2 60 ml peri-peri sauce, plus extra to serve (to taste) 60.000 ml peri-peri sauce Use South African-style peri-peri; adjust heat level
3 30 ml olive oil, divided 30.000 ml olive oil
4 1 large butternut squash, peeled, seeded and cut into 2 cm cubes (about 700 g prepared) 700.000 g butternut Prepared weight
5 5 ml smoked paprika 5.000 ml smoked paprika Optional but adds depth
6 5 ml salt, divided, plus more to taste 5.000 ml salt
7 2.5 ml freshly ground black pepper, plus more to taste 2.500 ml black pepper
8 260 g quinoa, rinsed well 260.000 g quinoa Cooked four ways and served as four bowls
9 650 ml water or low-sodium chicken stock 650.000 ml water or low-sodium stock For cooking quinoa
10 1 lemon, zest and juice 1.000 lemon For lemon-herb quinoa and dressing
11 15 ml chopped fresh parsley or coriander 15.000 ml fresh parsley or coriander Choose what’s available
12 1 small clove garlic, finely grated 1.000 garlic For lemon-herb quinoa
13 30 g tomato paste 30.000 g tomato paste For tomato quinoa
14 2.5 ml ground cumin 2.500 ml ground cumin For tomato quinoa
15 120 g baby spinach 120.000 g baby spinach
16 250 g cherry tomatoes, halved 250.000 g cherry tomatoes
17 2 medium avocados, sliced 2.000 avocados
18 15 ml red wine vinegar or apple cider vinegar 15.000 ml vinegar For a quick bowl dressing

Method

  1. Heat oven to 220°C. Line a baking tray. Toss the cubed butternut with 15 ml olive oil, smoked paprika, 2.5 ml salt and the black pepper. Roast for 20–25 minutes, turning once, until browned and tender.
  2. While the butternut roasts, coat the chicken with peri-peri sauce. If time allows, marinate 10–15 minutes.
  3. Rinse quinoa well. In a medium pot, add quinoa and water/stock. Bring to the boil, then cover and simmer on low for 12–15 minutes until liquid is absorbed. Remove from heat, rest covered 5 minutes, then fluff with a fork.
  4. Make quinoa four ways: Divide the cooked quinoa evenly into 4 bowls. Bowl 1: keep plain (season lightly if needed). Bowl 2 (lemon-herb): stir in lemon zest, 1/2 the lemon juice, grated garlic, and chopped parsley/coriander. Bowl 3 (tomato): stir in tomato paste, cumin, and a pinch of salt; add a splash of hot water if needed to loosen. Bowl 4 (toasted): in a pan, heat 5 ml olive oil, add the fourth portion of quinoa and toast 3–4 minutes, stirring, until nutty and lightly crisp.
  5. Cook the chicken: Heat a nonstick pan or braai grid over medium-high heat. Add the remaining 10 ml olive oil (if pan-cooking). Cook chicken 4–6 minutes per side (depending on thickness) until charred in spots and cooked through (juices run clear). Rest 5 minutes, then slice.
  6. Quick dressing: In a small bowl, whisk vinegar with the remaining lemon juice and a pinch of salt (add 5 ml water if you want it milder).
  7. Assemble: Top each quinoa bowl with baby spinach, roasted butternut, cherry tomatoes and avocado. Add sliced peri-peri chicken. Drizzle with dressing and extra peri-peri sauce to taste. Serve immediately.