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

Ingredients

• 0.75 cup cooked quinoa, cooled
• 0.5 cup cooked black beans, drained and rinsed
• 3 tbsp lime juice, fresh
• 2.5 tbsp extra virgin olive oil, divided
• 1 whole garlic clove, minced
• 0.5 tsp cumin, ground
• 1 tbsp aji amarillo paste, or turmeric as substitute
• 0.5 whole avocado, ripe
• 0.25 cup fresh cilantro, packed
• 3 tbsp red onion, thinly sliced
• 200 grams fresh yuca root, peeled and cut into fries
• 0.5 tsp sea salt, to taste
• 0.25 tsp black pepper, to taste
• 2 tbsp vegetable broth

Instructions

1. 1

   Preheat oven to 425°F. Bring a pot of salted water to boil and parboil peeled yuca fries for 15-20 minutes until slightly tender.

2. 2

   Drain yuca well and pat dry. Toss with 1 tbsp olive oil, salt, and pepper. Spread on baking sheet and roast 25-30 minutes, stirring halfway, until golden and crispy.