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About the Recipe: This vegetarian meal-in-a-bowl takes you on a virtual food trip to Peru. It’s a dining styled dinner, highlighting the ancient high protein grain quinoa. It’s topped with a flavor-roasted peppered corn, punchy, orange-zested sweet potatoes with pecans, healthy green kale and onions, cool avocado slices and fresh cilantro sprigs. Drizzles of orange lemon salad dressing and fresh orange wedges add that happy, sunshine feeling. This dish brings a healthy and delicious meal right onto your table in a casual new style.
Cook’s Note – To make the recipe easier: Prepare the sweet potatoes, corn, quinoa, and salad dressing ahead of time and store them in the refrigerator. Simply cook the quinoa and veggies in the microwave until warm before plating. Then cook the simple kale, slice the avocado, and arrange the dinner bowl.
To Serve: Place prepared quinoa in center of plate; arrange reserved warm vegetables: sweet potatoes, kale, and corn around the quinoa. Add fresh handful of cilantro and sliced avocado. Drizzle a little dressing over the salad. Serve remaining salad dressing and Peruvian hot pepper paste in small dishes on the side.
Serves: 2 to 4
pdf for Copy of Recipe – Peruvian Ancient Grain Dinner Bowl
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