Peruvian Burrito Bowl

🥘 Ingredients

• sweet potatoes 1 medium
• olive oil
• salt
• pepper
• dry quinoa ¾ cup
• olive oil 1 Tbsp
• diced onions ½
• garlic 4 cloves
• corn 1 cup
• poblano chili 1
• red bell pepper 1
• salt ½ tsp
• cumin 1 tsp
• coriander 1 tsp
• oregano ½ tsp
• refried black beans 1 can
• salt ¼ tsp
• chili powder ½ tsp
• cumin ½ tsp
• grated melty cheese (optional)

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 .
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.
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.
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.
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.