Ingredients:
- For the Bowl
- 1 cup Quinoa
- 2 cups water
- 1 pound sweet potatoes and cut into 1-inch cubes (about 4 cups)
- 4 Tablespoons olive oil divided
- 1 Tablespoon Nutritional Yeast
- 1 teaspoon cumin
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 red bell peppers sliced
- 1 can 15 ounces chickpeas, drained and rinsed
- Zest of 1 lime
- For the Toppings:
- Cilantro
- Lime wedges
- Avocado
- Jalapeno
- Sour cream
- Sesame seeds
- For the Sauce:
- 1 bunch cilantro chopped
- 1/2 bunch parsley chopped
- 2 cloves garlic smashed
- 1 lime juiced
- 1 jalapeno diced
- 1/4 cup olive oil
- 1 Tablespoon white wine vinegar
- salt to taste
Instructions:
- Preheat oven to 425 degrees.
- Preheat Xtrema saucepan on low.
- Rinse quinoa and add to pot with 2 cups water and a pinch of salt. Bring to boil then reduce heat to a simmer and cook for 15-20 minutes. Turn off heat and let stand 5-10 minutes.
- Meanwhile, toss potatoes with 3 Tablespoons olive oil, nutritional yeast, cumin, chili powder, salt and pepper. Arrange in single layer on baking sheet with silicone liner. Roast for 15 minutes.
-
Toss peppers with remaining 1 tablespoon olive oil. Add peppers to baking sheet. Bake for an additional 15-20 minutes until potatoes are tender and peppers are slightly charred.
- Remove from oven and toss with chickpeas and lime zest. Season with additional salt and pepper, to taste.
- While vegetables are roasting, prepare the sauce. Place all ingredients in food processor or blender and process until desired texture is reached.
- To serve, top cooked quinoa with sweet potato-chickpea mixture, mojo sauce and additional toppings, as desired. Enjoy.
