Peruvian-Style Quinoa & Black Bean Bowl with Cilantro-Lime Crema & Roasted Yuca

Name: Peruvian-Style Quinoa & Black Bean Bowl with Cilantro-Lime Crema & Roasted Yuca
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Ingredients: 0.75 cup cooked quinoa; 0.5 cup cooked black beans; 3 tbsp lime juice; 2.5 tbsp extra virgin olive oil; 1 whole garlic clove; 0.5 tsp cumin; 1 tbsp aji amarillo paste; 0.5 whole avocado; 0.25 cup fresh cilantro; 3 tbsp red onion; 200 grams fresh yuca root; 0.5 tsp sea salt; 0.25 tsp black pepper; 2 tbsp vegetable broth

Prep 20 min · Cook 25 min · Serves 1 · medium

Vegan

Layered vegan causa—Peru's iconic potato terrine reimagined with protein-rich quinoa and black beans, topped with creamy avocado-cilantro sauce and served alongside crispy roasted yuca fries. Bold, tangy, and utterly satisfying.

Ingredients

0.75 cup cooked quinoa
0.5 cup cooked black beans
3 tbsp lime juice
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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