Photo by Shameel mukkath on Pexels
Peruvian Quinoa Power Bowl with Aji Verde
Roasted cumin-sweet potato and boiled quinoa with warm black beans, topped with blended spinach aji verde and avocado.
- 200 g tricolour quinoa
- 400 g sweet potato
- 400 g black beans
- 2 pieces avocado
- 150 g fresh spinach
- 2 pieces jalapeño pepper
- 40 g fresh coriander
- 60 ml mayonnaise
- 2 pieces lime
- 2 pieces garlic cloves
- 3 tbsp olive oil
- 1 tsp ground cumin
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C and line a baking tray with parchment.
- Step 2
Peel and cube sweet potato into 2cm pieces, toss with 15ml olive oil and cumin, then roast for 25-30 minutes until tender.
- Step 3
Rinse quinoa and cook in 500ml boiling water for 15 minutes until tender, then drain and fluff with a fork.
- Step 4
Drain and rinse black beans, then warm gently in a small pan.
- Step 5
For aji verde, blend spinach, coriander, jalapeños, garlic, mayonnaise, lime juice and remaining olive oil until smooth.
- Step 6
Season aji verde with salt and thin with water if needed.
- Step 7
Slice avocado just before serving.
- Step 8
Divide quinoa between 3 bowls, top with roasted sweet potato, black beans and avocado slices.
- Step 9
Drizzle generously with aji verde sauce.
- Step 10
Serve immediately with lime wedges on the side.
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