Photo by Novkov Visuals on Pexels
Peruvian Quinoa Bowl with Aji Verde and Black Beans
Quinoa cooked in salted water, roasted sweet potato, blended aji verde with jalapeño, coriander, spinach, garlic, and lime, plus warmed black beans.
- 150 g quinoa
- 400 g black beans
- 300 g sweet potato
- 1 piece avocado
- 2 piece jalapeño peppers
- 40 g fresh coriander
- 50 g spinach
- 2 cloves garlic
- 2 piece lime
- 4 tbsp olive oil
- 100 g feta cheese
- 1 tsp ground cumin
- 100 g red onion
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Add to a shopping listHow the shopping list works →- Step 1
Rinse quinoa and cook in 400ml salted water for 15 minutes until fluffy, then drain
- Step 2
Peel and cube sweet potato into 2cm pieces, toss with 1 tbsp olive oil, salt and cumin
- Step 3
Roast sweet potato at 200°C for 20-25 minutes until tender and lightly caramelised
- Step 4
For aji verde, blend jalapeños, coriander, spinach, garlic, lime juice and 2 tbsp olive oil until smooth
- Step 5
Season aji verde with salt and thin with water if needed to achieve drizzling consistency
- Step 6
Drain and rinse black beans, warm gently in a pan with diced red onion for 3-4 minutes
- Step 7
Slice avocado and crumble feta cheese
- Step 8
Divide quinoa between bowls and top with roasted sweet potato and black bean mixture
- Step 9
Add avocado slices and crumbled feta
- Step 10
Drizzle generously with aji verde sauce and serve with lime wedges
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