Peruvian Burrito Bowl

🥘 Ingredients

• chili powder
  1/2 tsp
• coriander
  1 tsp
• corn
  1 c
• cumin
  1.5 tsp
• diced onions
  1/2
• dry quinoa
  3/4 c
• garlic
  4 cloves
• grated melty cheese (optional)
• olive oil
  1 Tbsp
• oregano
  1/2 tsp
• pepper
• poblano chili
  1
• red bell pepper
  1
• refried black beans
  1 can
• salt
  3/4 tsp
• sweet potatoes
  1 medium

🍳 Cookware

• parchment
• sheet pan
• medium pot
• large skillet
• fork

1. 1

   Preheat oven to 425°F and gather ingredients & cut veggies.
2. 2

   BAKE SWEET POTATOES: Dice the sweet potatoes into 1/2 inch cubes and place on a parchment -lined sheet pan . Toss with a little olive oil , and a generous five-finger pinch of salt and pepper . Spread out and bake in the middle of the oven until crispy and tender, 20 to ⏱️ 25 minutes .

   sweet potatoes: 1 medium, olive oil, salt, pepper
3. 3

   COOK QUINOA: At the same time, bring dry quinoa , water, and pinch of salt to boil in a medium pot . Once boiling, cover, turn heat to low and cook until all the water is gone about ⏱️ 15 minutes . Turn heat off and leave covered. Fluff before serving.

   dry quinoa: 3/4 c
4. 4

   SAUTÉ FILLING: Also at the same time, in a large skillet , heat olive oil over medium-high heat. Sauté diced onions 2 to ⏱️ 3 minutes until they just begin to soften. Add garlic , corn , poblano chili , and red bell pepper and lower heat to med, sautéing until tender, about ⏱️ 10 minutes . Season with the salt , cumin , coriander , and oregano . Set aside. When the sweet potatoes are tender, add them to these veggies.

   olive oil: 1 Tbsp, diced onions: 1/2, garlic: 4 cloves, corn: 1 c, poblano chili: 1, red bell pepper: 1, salt: 1/2 tsp, cumin: 1 tsp, coriander: 1 tsp, oregano: 1/2 tsp
5. 5

   WHIP THE BLACK BEANS: Place 1 can refried black beans into a medium pot, breaking them up with a fork . Add 1/4 cup water (or more) to loosen. Gently warm over medium-low heat, whipping with a fork until they are smooth and creamy. Add a drizzle of olive oil, 1/4 tsp salt , chili powder , and cumin . If you don’t care about it being vegan, stir in grated melty cheese (optional) or a dollop of sour cream for extra richness. Whip with fork until creamy and flavorful. You want these to be slightly salty. Cover and turn heat off.

   refried black beans: 1 can, salt: 1/4 tsp, chili powder: 1/2 tsp, cumin: 1/2 tsp, grated melty cheese (optional)
6. 6

   Peruvian BURRITO BOWLS: Spoon some warm whipped black beans into the bottom of a bowl. Top with some quinoa, veggies and AJI VERDE Sauce. Garnish with avocado slices, diced tomatoes, cilantro, pumpkin seeds, sunflower sprouts. If making bowls instead of burritos, I would double the beans for 4-6 people.