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

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Dice the onion and pepper relatively small and finely chop the garlic. Warm the grill and heat the water or stock.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Peel and dice the mango and avocado then mix with the juice of a lime and the chopped cilantro.
  8. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.