Preparation time45’
Cooking time30’
Level of difficultyEasy
For the tomato sauce:
1 medium, ripe tomato melted in a blender
30 gr. olive oil
30 gr. lime juice
¼ teaspoon garlic melted
1 tablespoon smoked paprika
1 teaspoon fresh ginger, grated
½ teaspoon cumin
Salt Pepper
1/4 cup of fresh coriander leaves, finely chopped
For the bowls:
100 gr. uncooked quinoa
50 gr. coconut milk
150 gr. water
100 gr. dried black beans (boil 100 g group of beans for 10 minutes in the pressure cooker or buy ready-made canned from the trade)
100 gr. corn
1 cup chopped coriander leaves
For sweet potatoes:
400 gr. (about 2 medium) sweet potatoes, cut into degrees
10 gr. olive oil to brush the potatoes
Salt + pepper
For serving:
Chopped hot red pepper
Cherry tomatoes
Fresh herbs
1. Melt the tomato in the blender and add to the bowl the olive oil, the lime juice, the garlic, the paprika, the ginger, the cumin, the salt, the pepper and the cilantro. Lightly season with salt and pepper and stir.
2. To make the quinoa, add the water and the coconut milk to a saucepan and simmer. Add the quinoa, cover and lower the heat. Simmer on low heat for about 20 minutes.
3. To make the sweet potatoes: Heat water and add the sweet potato slices and cook for about 5 minutes or until they soften a little. Drain and place in a pan. Spread the sweet potatoes with olive oil, salt and pepper. Bake in a preheated oven at 250 °C for 10-15 minutes.
4. To serve, divide the quinoa into plates or bowls. Pour the tomato sauce on top. Add the sweet potatoes, the black beans, the corn, the cilantro, the chopped peppers, the cherry tomatoes and your favorite herbs.
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