Peruvian Quinoa and Roasted Vegetable Bowl

Step 1

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Step 2

Toss the cubed sweet potatoes and sliced red bell pepper with 2 tablespoons of the aji amarillo paste and spread on the prepared baking sheet.

Step 3

Roast for 22-25 minutes, stirring halfway, until the sweet potatoes are fork-tender and lightly charred at the edges.

Step 4

Meanwhile, combine the rinsed quinoa and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed.

Step 5

Remove the quinoa from heat and let stand, covered, for 5 minutes, then fluff with a fork.

Step 6

Warm the black beans in a small saucepan over medium heat for 3-4 minutes.

Step 7

Whisk the remaining 1 tablespoon aji amarillo paste with the lime juice to make a dressing.

Step 8

Divide the quinoa between bowls and top with the roasted vegetables, black beans, and avocado slices.

Step 9

Drizzle with the aji amarillo-lime dressing and garnish with fresh cilantro.