Ingredients
- 500g lean beef stewing steak or diced beef
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 thumb-sized piece of ginger, grated
- 1 tbsp olive oil or coconut oil
- 1 tbsp mild curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garam masala (optional)
- 1 can (400g) chopped tomatoes
- 1 can (400ml) light coconut milk
- 2 big handfuls of fresh spinach (or frozen)
- Salt & pepper to taste
- Fresh coriander & a squeeze of lime to serve (optional)
Nutritional Information
Recipe information
Looking for a delicious, fuss-free meal that ticks all the boxes for flavour, fuel and feel-good vibes? This protein-packed Chicken & Quinoa Bowl is a brilliant go-to for busy days when you want something nourishing without spending hours in the kitchen.
Packed with lean protein, whole grains, and colourful veggies, it’s a perfect post-workout recovery meal or a healthy lunch that will keep you feeling energised and satisfied. It’s also super easy to customise. You can swap the chicken for tofu or salmon, add your favourite greens, or drizzle with a spicy dressing for an extra kick.
Quick to prepare, easy to batch, and bursting with texture, this is healthy eating at its most effortless.
Method
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Heat oil in a large pan over medium heat. Add the chopped onion and cook for 5–7 minutes until soft.
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Add garlic and ginger, then stir in all the spices. Cook for 1–2 minutes until fragrant.
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Add the beef and brown on all sides.
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Pour in chopped tomatoes and coconut milk. Stir to combine.
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Bring to a gentle simmer, then reduce the heat, cover, and cook for around 1–1½ hours until the beef is tender. Stir occasionally and add a splash of water if it thickens too much.
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Stir in the spinach in the last few minutes and allow it to wilt.
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Season to taste. Serve with brown rice, quinoa or cauliflower rice for a lighter option.
