Peruansk quinoa-bowl med rostade grönsaker

Så gör du

1. Rinse the quinoa thoroughly, then cook until the grains open and show a small white spiral. Let it rest covered for 5 minutes and fluff with a fork.
2. Cut sweet potato and pepper into similar pieces, toss with oil and roast at 220°C for about 25 minutes, turning once.
3. Mix yogurt and lime into a loose dressing. Add a pinch of salt and enough lime to make it taste fresh rather than heavy.
4. Build the bowl with quinoa first, then roasted vegetables, beans and avocado. Keep each component visible rather than mixing everything together.
5. Drizzle with the dressing just before serving. Add chili or cilantro if you want more heat and freshness.

1. Rinse the quinoa thoroughly, then cook until the grains open and show a small white spiral. Let it rest covered for 5 minutes and fluff with a fork.
2. Cut sweet potato and pepper into similar pieces, toss with oil and roast at 220°C for about 25 minutes, turning once.
3. Mix yogurt and lime into a loose dressing. Add a pinch of salt and enough lime to make it taste fresh rather than heavy.
4. Build the bowl with quinoa first, then roasted vegetables, beans and avocado. Keep each component visible rather than mixing everything together.
5. Drizzle with the dressing just before serving. Add chili or cilantro if you want more heat and freshness.