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Andean Power Bowl with Quinoa, Smoked Sweet Potato, and Avocado Cream - photo 1
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Andean Power Bowl with Quinoa, Smoked Sweet Potato, and Avocado Cream

Pikantne Main Dishes Vegetarian Dishes Latin American cuisine 75 min Medium 19 wyświetleń ~29.86 PLN - (0)
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Description

This dish is a culinary journey to the heart of the Andes, debunking the myth that South American cuisine is only about heavy, meaty dishes. It is a celebration of freshness, color, and the richness of ingredients that have been the foundation of the diet of the indigenous people of this region for centuries. A power bowl is a complete, balanced meal that provides energy for hours. Fluffy quinoa, known as the 'gold of the Incas', serves as a gluten-free base rich in protein. Sweet, roasted sweet potatoes, seasoned with smoked paprika, bring a smoky, deep flavor and velvety texture. The hearty black beans and sweet corn add contrast. The dish is topped with a creamy, refreshing blend of ripe avocado, fresh cilantro, and lime juice, which ties all the flavors together into a cohesive, delicious whole. The dish is not only incredibly nutritious but also beautifully presented on the plate, delighting with a palette of colors – from the deep orange of the sweet potatoes, through the black of the beans, to the vibrant green of the cream.

Składniki (15)

Servings:
2
  • Komosa ryżowa (quinoa) 150 g
  • Sweet potato 400 g
  • Black beans (canned) 240 g
  • Corn (canned or frozen) 150 g
  • Awokado hass 0.8 szt.
  • Fresh cilantro 30 g
  • Lime 0.6 szt.
  • Olive oil 45 ml
  • Cumin 3 g
  • Garlic 1 ząbek
  • 🌿 Przyprawy
  • smoked sweet paprika 1 łyżeczka
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pumpkin seeds 30 g
  • Red onion 0.3 szt.
💰 Szacowany koszt dania: ~29.86 PLN (14.93 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of smoked sweet potato

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Wash the sweet potatoes thoroughly under running water, scrubbing the skin with a brush. Dry them with a paper towel. Do not peel them – the skin will be delicious and full of fiber after baking. Cut the sweet potatoes into even cubes, about 2 cm on each side. Even pieces will ensure uniform baking.

Ingredients: Sweet potato
Use a large, sharp cutting board and a stable chef's knife. Sweet potatoes are hard, so be careful. First, cut the sweet potato in half lengthwise, place the flat side on the board, and then slice and dice.
2

Transfer the chopped sweet potatoes to a large bowl. Add 2 tablespoons (30g) of olive oil, smoked paprika, cumin, 2 pinches of salt, and 1 pinch of pepper. Mix everything thoroughly with your hands, ensuring each piece of sweet potato is evenly coated with the spices and oil.

Ingredients: Olive oil, smoked sweet paprika, Cumin, Salt, Pieprz czarny świeżo mielony
Mixing by hand is the most effective. You can wear disposable gloves if you don't want to get your hands dirty. Make sure the spices are not stuck at the bottom of the bowl.
3

Line a large baking sheet with parchment paper. Spread the seasoned sweet potatoes on the sheet in a single, even layer. Place in the preheated oven and bake for 25-35 minutes. Halfway through baking (after about 15 minutes), stir the sweet potatoes with a spatula to ensure they brown evenly. The sweet potatoes are ready when they are soft in the middle (check with a fork) and slightly caramelized on the outside.

It is crucial to spread the sweet potatoes in a single layer. If they are stacked on top of each other, they will start to steam instead of bake and won't be crispy. If you don't have a large enough baking sheet, use two smaller ones.

Cooking quinoa

4

While the sweet potatoes are baking, prepare the quinoa. Place the quinoa in a fine sieve and rinse it thoroughly under cold running water for about 1-2 minutes, stirring it with your hand. This step is crucial to remove the naturally occurring saponins that give a bitter taste. Drain thoroughly.

Ingredients: Komosa ryżowa (quinoa)
Use a sieve with very fine mesh so you don't lose any grains. You will know that the quinoa is well rinsed when the water stops foaming.
5

Transfer the rinsed quinoa to a small pot. Add 300 ml of water (or vegetable broth for a deeper flavor) and 2 pinches of salt. Bring to a boil over medium heat. Once the water starts to boil, reduce the heat to the minimum, cover the pot with a lid, and cook for about 15 minutes, until all the water is absorbed.

Ingredients: Komosa ryżowa (quinoa), Salt
Do not lift the lid while cooking! Quinoa is steamed. Use a heavy-bottomed pot to prevent burning. The ratio is always 1 part quinoa to 2 parts liquid.
6

After 15 minutes, remove the pot from the heat and let it sit covered for another 5-10 minutes. This will allow the grains to 'finish cooking' and become perfectly fluffy. After this time, remove the lid and gently 'fluff' the quinoa with a fork to separate the grains.

Do not stir the quinoa with a spoon, as it will become sticky. Use a fork to gently fluff it. Properly cooked quinoa should have visible little 'tails' (sprouts).

Preparation of avocado and cilantro cream

7

While the rest of the ingredients are cooking, prepare the sauce. Cut the avocado in half and remove the pit. Scoop out the flesh with a spoon and place it in a blender or food processor. Add the washed, coarsely chopped cilantro (including the tender stems), the peeled garlic clove, the juice of the whole lime, the remaining tablespoon (15g) of olive oil, and 1 pinch of salt.

Ingredients: Awokado hass, Fresh cilantro, Lime, Garlic, Olive oil, Salt
To remove the pit from the avocado, carefully insert the blade of a knife into it and twist. For the sauce, it's best to use a stand blender or an immersion blender (stick blender) to achieve a perfectly smooth consistency.
8

Blend all the ingredients until smooth and uniform. If the sauce is too thick, add 1-2 tablespoons of cold water and blend again until you achieve the desired consistency (it should resemble thick cream). Taste and season with salt if needed or add more lime juice.

Start with one tablespoon of water to avoid thinning the sauce too much. You can adjust the consistency to your preferences – a thicker sauce will be perfect as a dip, while a thinner one works well as a dressing.

Assembling the bowl

9

Prepare the remaining ingredients. Drain the black beans and corn in a sieve and rinse under cold water. If you are using optional ingredients: toast the pumpkin seeds in a dry, heated pan for 2-3 minutes until they start to 'pop' and lightly brown. Cut the red onion into very thin feathers.

Ingredients: Black beans (canned), Corn (canned or frozen), Pumpkin seeds, Red onion
Be careful when toasting the seeds, as they tend to jump out of the pan. Remove them from the heat as soon as you smell the nutty aroma. Rinsing canned ingredients is important for flavor and health.
10

It's time to assemble the dish. Divide the cooked quinoa into two deep bowls to create a base. On top, in separate sections, arrange portions of roasted sweet potatoes, black beans, and corn. Try to display the colors nicely next to each other.

Ingredients: Komosa ryżowa (quinoa), Sweet potato, Black beans (canned), Corn (canned or frozen)
Serving in a deep bowl makes it easier to eat and mix the ingredients. Arranging the ingredients in separate 'zones' creates a beautiful, appetizing look, perfect for a photo!
11

In the center of each bowl, place a large spoonful of avocado cream. Drizzle everything gently with the sauce, allowing it to flow over the other ingredients. Finally, sprinkle everything with toasted pumpkin seeds and, if using, slices of red onion and a few leaves of fresh cilantro. Serve immediately while the sweet potatoes and quinoa are still warm.

Ingredients: Pumpkin seeds, Red onion, Fresh cilantro
Do not mix everything at once. Allow the eater to enjoy the view and compose the flavors in each bite themselves. The contrast of warm and cold ingredients is one of the advantages of this dish.

Fun Fact

💡

Quinoa, also known as rice grass, was called by the Incas 'chisoya mama', which means 'mother of all grains'. It was considered a sacred plant due to its extraordinary nutritional properties that allowed warriors and builders to survive in the harsh, high-altitude conditions of the Andes.

Best for

Zdrowy obiad Lekka kolacja Posiłek po treningu Lunch do pracy (meal prep)

Tips

🍽️ Serving

Serve the dish in deep ceramic bowls to emphasize its rustic character. You can place a wedge of lime next to the bowl for additional drizzling over the dish as desired. The dish tastes best when the quinoa and sweet potatoes are warm, and the sauce and toppings are cold, creating an interesting contrast in temperature.

🥡 Storage

This dish is perfect for meal prep. Store all ingredients (quinoa, sweet potatoes, beans with corn) in separate airtight containers in the fridge for 3-4 days. Keep the avocado cream in a separate jar with plastic wrap pressed directly against its surface to prevent browning (oxidation). Assemble the bowl just before serving.

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