Sweet Potato Avocado Baja Bowl (gf) Recipe
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
Bowl Assembly
Jalapeño-Avocado Dressing
Method
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
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
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.