Zesty Peruvian Sweet Potato Quinoa Bowl with Lime-Cilantro Dressing

Name: Zesty Peruvian Sweet Potato Quinoa Bowl with Lime-Cilantro Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Main Course
Ingredients: 2 large sweet potatoes; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; Salt and pepper to taste; 1 cup quinoa; 2 cups vegetable broth or water; Pinch of salt; 1/4 cup fresh lime juice; 1/4 cup olive oil; 2 tbsp honey or agave syrup; 1/2 cup fresh cilantro; 1 garlic clove; Salt and pepper to taste; 1 can (15 oz) black beans; 1 ripe avocado; 1/4 cup red onion; 1/4 cup fresh corn kernels (optional)

A vibrant and nutritious bowl packed with classic Peruvian flavors

This colorful and hearty quinoa bowl brings the best of Peruvian cuisine to your table, featuring roasted sweet potatoes, avocado, black beans, and a zesty lime-cilantro dressing.

45 min
4
Easy

Ingredients

For the Roasted Sweet Potatoes

2 large sweet potatoes

peeled and diced into 1-inch cubes

2 tbsp olive oil

1 tsp smoked paprika

1/2 tsp garlic powder

Salt and pepper to taste

For the Quinoa

1 cup quinoa

rinsed

2 cups vegetable broth or water

Pinch of salt

For the Lime-Cilantro Dressing

1/4 cup fresh lime juice

1/4 cup olive oil

2 tbsp honey or agave syrup

1/2 cup fresh cilantro

chopped

1 garlic clove

minced

Salt and pepper to taste

For the Assembly

1 can (15 oz) black beans

drained and rinsed

1 ripe avocado

sliced

1/4 cup red onion

thinly sliced

1/4 cup fresh corn kernels (optional)

Preparation

Prepping the Sweet Potatoes

Preheat the oven to 425°F (220°C)

Preheat the oven to 425°F (220°C).

Season the sweet potatoes

In a large bowl, combine the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.

Ensure the sweet potatoes are evenly cut for uniform roasting.

Roast the sweet potatoes

Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, turning once halfway through.

Cooking the Quinoa

Add quinoa to saucepan

In a saucepan, add rinsed quinoa and vegetable broth or water.

Bring to a boil

Bring to a boil over medium-high heat.

Simmer and fluff

Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.

Allow the quinoa to cool slightly before assembling to avoid wilting fresh toppings.

Cooking Process

Roasting

Ensure sweet potatoes are tender and edges are caramelized after roasting.

Simmering

Cook quinoa until all liquid is absorbed and each grain appears translucent.

Blending Dressing

Whisk all dressing ingredients together until emulsified and combined.

Plating & Serving