RecipesThe Herb BoxSWEET POTATO AVOCADO BAJA BOWL (gf)

Sweet Potato Avocado Baja Bowl (gf) Recipe

inspired by

@theherbbox

Sep 18 2024

•

1h

•

Serves 4

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Recipe information

Make Sweet Potato Avocado Baja Bowl (gf) in just 1h . cotija, black beans, onions, rainbow quinoa, rosemary-poblano roasted sweet potatoes, tabasco fried shallots, jalapeño-avocado dressing

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Ingredients

Roasted Sweet Potatoes

Bowl Assembly

Jalapeño-Avocado Dressing

Preparation

Roasting Sweet Potatoes

1. Prepare Sweet Potatoes

Preheat the oven to 425°F (220°C). Peel and cube the sweet potatoes into bite-sized pieces.

2. Season and Roast

In a bowl, toss the sweet potatoes with olive oil, chopped rosemary, diced poblano, and salt. Spread evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

Cooking Quinoa

3. Cook Quinoa

In a pot, combine 1 cup of rainbow quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Frying Shallots

4. Fry Shallots

In a skillet, heat oil over medium heat. Add sliced shallots and fry until golden brown. Remove and drain on paper towels. Drizzle with Tabasco sauce.

Making Dressing

5. Blend Dressing

In a blender, combine ripe avocados, lime juice, chopped cilantro, minced garlic, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.

Assembling the Bowl

6. Build the Bowl

In a serving bowl, layer quinoa, black beans, roasted sweet potatoes, diced red onion, crumbled cotija cheese, and fried shallots. Drizzle with jalapeño-avocado dressing before serving.

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