Peruvian-Style Bowl

These hearty & healthy bowls have become very popular…I love that you can combine just about anything and it ends up tasting great! For today’s meatless meal I made a big bowl filled with fresh baby spinach, red quinoa, roasted sweet potato, grilled corn, black beans, walnuts & feta cheese…topped it all off with a delicious dressing and everyone was happy!

Peruvian-Style Bowl
1/2 cup red quinoa
1 large sweet potato
extra virgin olive oil
salt & fresh ground pepper
1 cup frozen corn
1 cup black beans
4 cups baby spinach
1 cup chopped walnuts
1 cup feta cheese crumbles
dressing of choice

Heat oven to 400Β°F. Cook red quinoa as package directs; set aside. Meanwhile, peel sweet potato and slice into bite-sized pieces; place in a bowl and toss with a little extra virgin olive oil, salt & fresh ground pepper. Layer onto a baking tray and roast in heated oven for 10-12 minutes until tender. Heat a grill pan and grill the corn a few minutes until lightly browned. Drain the black beans and heat in the microwave. Wash & dry the baby spinach and line the bottom and sides of a large serving bowl. In sections, place the roasted sweet potato, grilled corn, black beans, red quinoa and walnuts on top of the spinach; place the feta cheese crumbles in the center section. Drizzle with the dressing of your choice. Today I used a Poppy-Seed Dressing but I’ve also used a Chipotle-Lime Dressing that tastes great. Makes 2-4 servings.

Dig in!



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