Ingredients
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For the Sweet Potato and Corn Quinoa Bowls:
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1 cup uncooked white or red quinoa (preferably organic)
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1/2 cup frozen corn kernels
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1 medium yellow squash, thinly sliced
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1 large or 2 small sweet potatoes, peeled and cubed
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1 tablespoon olive oil (for roasting)
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For the Creamy Avocado Sauce:
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1 ripe avocado, halved and pitted
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1 clove garlic, minced
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1 tablespoon fresh lime juice
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1 tablespoon unsweetened almond milk
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Salt and pepper to taste
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For the Tangy Tomatillo Salsa:
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1/2 cup chopped plum tomatoes
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1/2 cup chopped Roma tomatoes
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1/2 cup seeded and chopped tomatillos (about 12-15 medium-sized)
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1 jalapeño chili, stemmed and seeded if desired (optional)
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Juice of 1 lime
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1 teaspoon cumin powder
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1/2 teaspoon salt
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1 tablespoon extra virgin olive oil
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Optional Garnishes:
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Sour cream or vegan Greek yogurt
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Shredded cheese (such as sharp cheddar, Monterey Jack, or Pepperjack)
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Chopped cilantro
Directions
Sub_title: A Flavorful and Satisfying Gluten-free, High-protein Meal from the Land of Spices
Description: This vibrant bowl combines the bold flavors of Mexican street food with the heartiness of Indian cuisine, creating a one-of-a-kind vegetarian meal. Filled with quinoa, black beans, roasted sweet potatoes, charred corn, and zucchini, it’s packed with nutrients while still being incredibly satisfying. Topped with creamy avocado and tangy tomatillo salsa, each bite bursts with flavor!
Ingredients:
For the Sweet Potato and Corn Quinoa Bowls:
* 1 cup uncooked white or red quinoa (preferably organic)
* 1/2 cup frozen corn kernels
* 1 medium yellow squash, thinly sliced
* 1 large or 2 small sweet potatoes, peeled and cubed
* 1 tablespoon olive oil (for roasting)
For the Creamy Avocado Sauce:
* 1 ripe avocado, halved and pitted
* 1 clove garlic, minced
* 1 tablespoon fresh lime juice
* 1 tablespoon unsweetened almond milk
* Salt and pepper to taste
For the Tangy Tomatillo Salsa:
* 1/2 cup chopped plum tomatoes
* 1/2 cup chopped Roma tomatoes
* 1/2 cup seeded and chopped tomatillos (about 12-15 medium-sized)
* 1 jalapeño chili, stemmed and seeded if desired (optional)
* Juice of 1 lime
* 1 teaspoon cumin powder
* 1/2 teaspoon salt
* 1 tablespoon extra virgin olive oil
Optional Garnishes:
* Sour cream or vegan Greek yogurt
* Shredded cheese (such as sharp cheddar, Monterey Jack, or Pepperjack)
* Chopped cilantro
Instructions:
1. Make the Sweet Potato and Corn Quinoa Bowls: Preheat your oven to 400°F. In a large mixing bowl, toss together the quinoa, corn, yellow squash, and frozen corn until well combined. Drizzle with olive oil and season generously with salt and pepper. Transfer to a parchment-lined baking sheet and spread into an even layer. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until tender and slightly golden brown.
2. While the quinoa mixture is roasting, prepare the Creamy Avocado Sauce: Combine all the ingredients for the sauce in a blender or food processor and process until smooth and creamy. Set aside.
3. Prepare the Tangy Tomatillo Salsa: Place all the ingredients for the salsa in a blender or food processor and pulse until mostly smooth but still chunky. Taste and adjust seasoning as needed. Set aside.
4. Assemble the Veggie Bowls: Divide the cooked quinoa mixture among four serving bowls. Top each bowl with a generous dollop of creamy avocado sauce. Spoon on some of the tangy tomatillo salsa over the top of each bowl. Garnish with fresh cilantro leaves, sour cream or vegan Greek yogurt, shredded cheese (if using), and a drizzle of extra virgin olive oil. Serve immediately.
Directions:
This recipe serves 4 hungry adults as a main course or can easily be doubled for a larger group. It takes approximately 30-40 minutes to prepare the entire meal, including roasting the sweet potatoes and corn. The creative process behind combining traditional Mexican and Indian flavors will likely take longer than the actual cooking time!
Difficulty Level: Medium
Nutrition Information per Serving (without optional garnishes):
Calories:
Steps
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1
Done
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Make the Sweet Potato and Corn Quinoa Bowls: Preheat your oven to 400°F. In a large mixing bowl, toss together the quinoa, corn, yellow squash, and frozen corn until well combined. Drizzle with olive oil and season generously with salt and pepper. Transfer to a parchment-lined baking sheet and spread into an even layer. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until tender and slightly golden brown. |
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2
Done
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While the quinoa mixture is roasting, prepare the Creamy Avocado Sauce: Combine all the ingredients for the sauce in a blender or food processor and process until smooth and creamy. Set aside. |
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3
Done
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Prepare the Tangy Tomatillo Salsa: Place all the ingredients for the salsa in a blender or food processor and pulse until mostly smooth but still chunky. Taste and adjust seasoning as needed. Set aside. |
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4
Done
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Assemble the Veggie Bowls: Divide the cooked quinoa mixture among four serving bowls. Top each bowl with a generous dollop of creamy avocado sauce. Spoon on some of the tangy tomatillo salsa over the top of each bowl. Garnish with fresh cilantro leaves, sour cream or vegan Greek yogurt, shredded cheese (if using), and a drizzle of extra virgin olive oil. Serve immediately. |
