Peruvian-Inspired Quinoa Bowl with Avocado-Cilantro Cream

Name: Peruvian-Inspired Quinoa Bowl with Avocado-Cilantro Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Ingredients: 0.5 cup quinoa; 1 cup vegetable broth; 0.75 cup black beans; 0.25 medium red onion; 0.5 tsp cumin; 0.5 tsp smoked paprika; 1.5 tbsp lime juice; 0.5 medium avocado; 0.25 cup cilantro; 3 tbsp coconut milk; 1 clove garlic; 6 oz Yukon gold potatoes; 2 oz beets; 2 tbsp olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 cup corn kernels; 1 cup arugula; 2 tbsp pumpkin seeds; 0.5 tsp aji amarillo paste

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

Vegan

A stunning layered Peruvian-inspired casserole featuring creamy quinoa and black bean filling with roasted root vegetables, topped with silky avocado-cilantro mousse and toasted pumpkin seeds. Served alongside a vibrant charred corn and arugula salad.

Ingredients

0.5 cup quinoa
1 cup vegetable broth
0.75 cup black beans
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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