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SWEET POTATO AVOCADO BAJA BOWL (gf) Recipe

Name: The Herb Boxs SWEET POTATO AVOCADO BAJA BOWL (gf) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups sweet potatoes; 2 tbs olive oil; 1 tbs fresh rosemary; 1 unit poblano pepper; 1 tsp salt; 1 cup rainbow quinoa; 1 cup black beans, canned; 0.5 cup cotija cheese, crumbled; 0.5 cup red onion, diced; 1 unit jalapeño, diced; 2 units shallots, sliced; 1 tsp Tabasco sauce; 2 units ripe avocados; 2 tbs lime juice; 0.25 cup cilantro, chopped; 1 clove garlic, minced; to taste salt

Inspired by The Herb Box

Time1h

Serves4

cotija, black beans, onions, rainbow quinoa, rosemary-poblano roasted sweet potatoes, tabasco fried shallots, jalapeño-avocado dressing

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Ingredients

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Roasted Sweet Potatoes

2 cups Sweet potatoes

2 tbs olive oil

1 tbs fresh rosemary

1 unit poblano pepper

1 tsp Celtic sea salt

Bowl Assembly

1 cup rainbow quinoa

1 cup black beans, canned

1/2 cup cotija cheese, crumbled

1/2 cup Red onion, diced

1 unit jalapeño, diced

2 units shallots, sliced

1 tsp Tabasco sauce

Jalapeño-Avocado Dressing

2 units ripe avocados

2 tbs ReaLime juice

1/4 cup cilantro, chopped

1 clove Garlic, minced

to taste Celtic sea salt

Method

Roasting Sweet Potatoes

Prepare Sweet Potatoes

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

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

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

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

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

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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