Peruvian Quinoa Vegetable Bowl

Latin · 35 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 1.5 cups white quinoa
• 1 large sweet potato
• 1 (15 oz) can canned black beans
• 1 red bell pepper
• 1 avocado
• 1 tbsp aji amarillo paste
• 1 lime
• 1/4 cup fresh cilantro
• 3 tbsp olive oil

Method

1. Rinse quinoa and simmer in 3 cups salted water 15 minutes until fluffy.
2. Toss cubed sweet potato and bell pepper in olive oil and roast at 425F for 20 minutes.
3. Whisk aji amarillo paste, lime juice, and olive oil into a dressing.
4. Warm the black beans and season with salt and cumin.
5. Build bowls with quinoa, roasted vegetables, and beans.
6. Top with sliced avocado, cilantro, and the aji dressing.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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