Peruvian Burrito Bowl¶
 Serves |
 Total Time |
|---|---|
| 4 | 45 minutes |
Ingredients - Aji Verde Sauce¶
3 jalapeños
1 cup cilantro
2 cloves garlic
0.5 cup mayonnaise- 0.25 cup sour cream
1 Tbsp lime juice
2 Tbsp olive oil- 0.5 tsp salt
- 0.25 tsp black pepper
Ingredients - Burrito Bowl¶
1 cup quinoa
2 cups water
1 can refried black beans
2 lb sweet potatoes- 2 Tbsp olive oil
1 avocado
2 tomatoes- some cilantro
some pumpkin seeds- some sunflower sprouts
Cookware¶
- 1 blender
- 1 medium pot
- 1 fork
- 1 rimmed baking sheet
Instructions¶
Step 1¶
AJI VERDE SAUCE: Place all sauce ingredients in a blender and process until smooth. Store in a jar in the fridge for up to 1 week.
Step 2¶
QUINOA: Rinse 1 cup quinoa and place in a small pot with 2 cups water and a pinch of salt. Bring to a boil, cover, and simmer on low for 15 minutes. Turn heat off and let sit for 5 minutes. Fluff with a fork.
Step 3¶
SWEET POTATOES: Preheat oven to 400°F (200°C). Peel and dice sweet potatoes into ½-inch cubes. Toss with 2 Tbsp olive oil and a pinch of salt on a rimmed baking sheet. Roast for 20 to 25 minutes until tender.
Step 4¶
WHIP THE BLACK BEANS: Place 1 can refried black beans into a medium pot, breaking them up with a fork. Add ¼ 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, ¼ tsp salt, ½ tsp chili powder, and ½ tsp 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.
Step 5¶
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.
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