Cuban quinoa bowl with grilled sweet potato and plantain and avocado-mango salsa

Name: Cuban quinoa bowl with grilled sweet potato and plantain and avocado-mango salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: ½ onion; ½ red pepper; 2 cloves garlic; 3 sweet potatoes; 2 tablespoon olive oil; 1 ½ cups quinoa; 3 cups water; 1 plantain; 1 teaspoon ground cumin; 4 tablespoon orange juice; 1 ½ lime juice; 1 Mango; 1 avocado; 2 tablespoon cilantro

User Reviews

4.3

12 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
564 kcal
Course
Main Course
Cuisine
Fusion

Cuban quinoa bowl with grilled sweet potato and plantain and avocado-mango salsa

Sasha Velasquez

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A tasty mix of flavors, this quinoa bowl is satisfyingly filling and easy to make, too.

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Ingredients

Servings

½ onion or 1 small
½ red pepper
2 cloves garlic
3 sweet potatoes or 2 if large
2 tablespoon olive oil
1 ½ cups quinoa 360ml
3 cups water 720ml, or light stock
1 plantain or 2 if smaller, the ones labelled for frying, the medium-sweet ones
1 teaspoon ground cumin
4 tablespoon orange juice
1 ½ lime juice ie 1 ½ limes
1 Mango large
1 avocado
2 tablespoon cilantro coriander, chopped

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Instructions

Dice the onion and pepper relatively small and finely chop the garlic. Warm the grill and heat the water or stock.
Wash then pierce the sweet potatoes a few times. Wrap the sweet potatoes in kitchen roll and microwave on high for around 2-3minutes, turn over, then another 2-3minutes (time depends on size of potato and microwave power). They should be soft when squeezed once cooked.
Warm 1tbsp of oil in a small pan over a medium heat and gently fry the onion, pepper and garlic until the onion is soft and starting to brown. Remove from the heat and set aside.
Meanwhile, put the quinoa and water/stock in a pan, bring to the boil and cook until all the water has been absorbed and the quinoa has slight 'tails', around 10 minutes.
While it's cooking, slice the sweet potato fairly thickly, around ½in/1.5cm, with skin on and peel then slice the plantain. Grill both on the barbecue for around 3-5 minutes each side until you have a few blackened marks on all the slices. If you don't have a barbecue, you can also do this on a grill pan.
Once the quinoa has cooked, add the onion mixture along with the remaining 1tbsp of oil, cumin, orange juice and juice of ½ lime. Mix well.
Peel and dice the mango and avocado then mix with the juice of a lime and the chopped cilantro.
Put some of the quinoa in the bottom of four bowls then top with the grilled sweet potato (you can peel before serving if you like, it just holds together better on the grill with skin on), plantain and some salsa.

Nutrition Information

Show Details

Calories 564kcal (28%) Carbohydrates 90g (30%) Protein 13g (26%) Fat 18g (28%) Saturated Fat 2g (10%) Sodium 74mg (3%) Potassium 1331mg (38%) Fiber 12g (48%) Sugar 19g (38%) Vitamin A 15370IU (307%) Vitamin C 62.9mg (70%) Calcium 86mg (9%) Iron 4.5mg (25%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 564 kcal

% Daily Value*

Calories	564kcal	28%
Carbohydrates	90g	30%
Protein	13g	26%
Fat	18g	28%
Saturated Fat	2g	10%
Sodium	74mg	3%
Potassium	1331mg	28%
Fiber	12g	48%
Sugar	19g	38%
Vitamin A	15370IU	307%
Vitamin C	62.9mg	70%
Calcium	86mg	9%
Iron	4.5mg	25%