This week on Cooking with Dad, my Dad discovers the joy of a bowl!
I’m a huge fan of bowl meals, but I find they’re often a lot. Usually good bowls have a ton of different flavours and textures, which tends to mean a lot of prep. Not a great recipe to make with a beginner chef like my Dad. But this bowl is different! You can definitely go wild with toppings and components here, but you can also keep things simple and easy, like my Dad did. You can service this over just the quinoa, or add shredded kale to give it a boost of greens. My dad just made the quinoa and sweet potatoes, and added beans and store-bought guac and salsa to round it out, but I made my own guac, and some quick-pickled onions (because I love them so!). It’s totally up to you!
It’s super healthy, flavourful, and easy.
Makes 4 generous servings
Quick pickled onions – recipe here
2 sweet potatoes, peeled
1 tsp chili powder
1/2 tsp garlic powder
salt and pepper
1 pinch brown sugar
1/2 cup uncooked quinoa
salt and pepper
salsa or pico de gallo
black beans, rinsed and drained
crumbled cotijo cheese or queso fresco
Preheat oven to 425. Slice sweet potatoes into rounds that are about 1/2 inch thick – if you have really big rounds, cut them in half so all the pieces are about the same size. Pour out onto a baking sheet and drizzle with olive oil. Season with chili powder, garlic powder, salt, pepper, and sugar. Roast sweet potatoes 20 minutes, flip, and roast another 10-15 minutes, until edges are crispy and golden.
While sweet potatoes cook, make the quinoa. In a small pot combine quinoa with 1 cup water. Bring to a boil, cover, and reduce to a simmer. Cook about 15 minutes, until water has completely absorbed. Fluff with a fork. Grate lime zest using a microplane and add to quinoa, along with juice from the lime. Season with salt and pepper.
To serve, put a few scoops of quinoa in a bowl. Top with your favourite toppings – guac, pico, black beans, cotijo, and tortilla chips.