Sweet Potato Quinoa & Cotija
This Sweet Potato Quinoa & Cotija dish is a vibrant blend of earthy sweetness, nutty grains, and creamy tang. In just under 30 minutes, you’ll have a wholesome meal that’s as nourishing as it is delicious.
Ingredients
- 1 cup cooked quinoa (1/2 cup uncooked)
- 1 medium sweet potato, cubed
- olive oil, for roasting the potato
- 1 poblano pepper
- 1/4 cup chopped scallions
- 1/4 cup crumbled cotija cheese (omit if vegan)
- a few big handfuls of arugula or baby salad greens
- a few big pinches of salt
- a handful of chopped cilantro
- 1/4 cup raw pepitas
dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon cumin
- 1 teaspoon ancho or chipotle chile powder
- a drizzle of honey or maple syrup
- a pinch of salt & a few cracks of pepper
Instructions
- Preheat oven to 350 degrees. Spread sweet potato cubes on a baking sheet and lightly drizzle with olive oil and a few pinches of salt. Place the poblano pepper (whole) on the same baking sheet. Roast for 20 minutes, or until the sweet potatoes are golden brown, and the pepper's skin has started to blacken in spots.
- Meanwhile, whisk all dressing ingredients together and set aside.
- Toast your pepitas in a little skillet with a pinch of salt and set aside.
- Remove the roasting sheet from the oven. When the poblano is cool to the touch, remove the ribbing and seeds and chop into ½ inch pieces. (or, optional: leave it in the oven until it's blistered so you can peel the skin before you chop it).
- Toss everything together with half the dressing. Taste and add more dressing and a few pinches of salt, if necessary. Garnish with toasted pepitas and cilantro.
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