Rainbow bowl

Ingredients

• 120 g Chicken breast, boned, skinned
• 100 g Sweet potato
• 70 g Cauliflower
• 40 g Quinoa
• 60 g Cherry tomatoes
• 10 g Sesame seeds
• 1 tbsp Balsamic vinegar
• 1/4 tsp Olive oil

Method

1. Rinse the quinoa and cook for 20 minutes, adding double amount of water.
2. Dice the chicken fillets and season with salt and pepper.
3. Fry in a pan with a little oil until white. Chop the sweet potatoes and cauliflower into large pieces, season with pepper and cumin to taste and cook in a preheated oven at 180°C for 30 minutes until tender.
4. Put the ingredients in a bowl and add the sesame seeds and the tomatoes.
5. At the end add the balsamic vinegar.