Peruviangluten-freeveganvia groq
Peruvian Quinoa Bowl with Nutty Crunch
A hearty and nutritious bowl filled with the flavors of Peru, topped with a nutty crunch. Perfect for a quick and easy lunch.
⏱45 min🍽4 servings📊easy
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Ingredients
- ●1 cup Quinoa
- ●2 medium Peruvian-Style Roasted Sweet Potatoes
- ●1 can Chickpeas
- ●1 Avocado
- ●1/4 cup Pumpkin Seeds
- ●1/4 cup Nutty Crunch (see notes)
- ●2 tbsp Lime Juice
- ●1/4 cup chopped Cilantro
- ●to taste Salt
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Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Toss sweet potatoes with 1 tbsp lime juice and roast for 20-25 minutes.
- 3
In a medium saucepan, bring 2 cups water to a boil. Add quinoa and reduce heat to low. Simmer for 15-20 minutes.
- 4
Drain chickpeas and rinse with water.
- 5
Cut avocado into small pieces.
- 6
In a large bowl, combine cooked quinoa, roasted sweet potatoes, chickpeas, and avocado.
- 7
Sprinkle pumpkin seeds and nutty crunch on top.
- 8
Squeeze remaining 1 tbsp lime juice over the bowl.
- 9
Garnish with chopped cilantro and season with salt to taste.
- 10
Serve immediately and enjoy!