Spiced Chicken, Lentil & Quinoa Bowl with Roasted Sweet Potato

1. Preheat your oven to 200°C (400°F).

2. For the sweet potato: Toss the sweet potato chunks in 1 tbsp olive oil, a pinch of smoked paprika, salt, and black pepper. Spread on a baking tray in a single layer and roast for 25–30 minutes, turning once halfway, until golden and tender at the edges.

3. For the lentils and quinoa: While the sweet potato roasts, heat the remaining 1 tbsp olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 5–6 minutes until softened and lightly golden. Add the garlic, cumin, and smoked paprika and stir for 1 minute until fragrant.

4. Add the rinsed lentils to the pan and pour in the stock and water. Bring to a boil, then reduce the heat to a gentle simmer. Cook for 10 minutes.

5. After 10 minutes, stir in the rinsed quinoa. Cover and cook for a further 15 minutes, stirring occasionally, until both the lentils and quinoa are tender and most of the liquid has been absorbed. Season generously with salt, pepper, and the lemon juice. Remove from the heat and leave covered.

6. For the chicken: While the lentils and quinoa cook, season the chicken thighs all over with salt, black pepper, smoked paprika, and garlic powder. Heat a dry ovenproof frying pan or skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4–5 minutes until the skin is deep golden and crispy. Flip and sear for 2 minutes on the other side.

7. Transfer the pan to the oven (alongside the sweet potato if there is room) and roast for 18–20 minutes until the chicken is cooked through with no pink remaining. Rest for 5 minutes before serving.

8. To serve, spoon the lentil and quinoa base into bowls, top with a chicken thigh and a generous pile of roasted sweet potato. Finish with an extra squeeze of lemon if you like.