Peruvian Quinoa Vegetable Bowl
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Latin · 35 min · Beans · vegetarian, vegan, gluten-free, dairy-free
532 cal
16g protein
72g carbs
20g fat
per serving · estimated
Ingredients
- 3/4 cup white quinoa
- 1 large sweet potato
- 1 (15 oz) can canned black beans
- 1 red bell pepper
- 1 avocado
- 1/2 tbsp aji amarillo paste
- 1 lime
- 1/4 cup fresh cilantro
- 1/4 tsp ground cumin
- 1 1/2 tbsp olive oil
Method (tap to check — screen stays awake)
- Rinse quinoa and simmer in 3 cups salted water 15 minutes until fluffy.
- Toss cubed sweet potato and bell pepper in olive oil and roast at 425F for 20 minutes.
- Whisk aji amarillo paste, lime juice, and olive oil into a dressing.
- Warm the black beans and season with salt and cumin.
- Build bowls with quinoa, roasted vegetables, and beans.
- Top with sliced avocado, cilantro, and the aji dressing.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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