Gently spiced sweet potato and quinoa bowls from A Modern Way to Cook: Over 150 Quick, Smart and Flavour-Packed Recipes for Every Day (page 36) by Anna Jones

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Notes about this recipe

  • emfass on January 15, 2026

    TASTY and filling. I personally found it hard to follow a recipe like this where you’re prepping as you go, I didn’t trust that I would be done peeling/chopping in time for the next step, so it took me a little longer than the advertised 15 minutes. I wished for a little more onion-ness in the final product... may add a few shallots next time. Doubled up fine, though I will be eating it for DAYS. In place of water or the stock cube, I used my homemade chicken/vegetable stock, which I’m sure added flavor as well.

  • eeeve on March 23, 2016

    This was nice enough, but we weren't crazy for it. The stated cooking time of 15 minutes was quite an underestimation (and I'm not even a particularly slow cook), and the sauce was way too watery - would probably only use half the amount of additional liquid next time. I didn't have chickpeas in, so I used a can of borlottis instead, and added some sliced mild-ish chillies for a little bit of heat. I liked the chard on top, though, and might steal that idea for other dishes.

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