Peruvian Sweet Potato & Quinoa Burrito

PERUVIAN SWEET POTATO & QUINOA BURRITO

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Some of Peru’s finest superfoods (quinoa, sweet potatoes, and an aji amarillo sauce) and kale, all wrapped up for a flavorful lunch on the run.

Ingredients:

  • 10 oz Kale chopped into bite size pieved
  • 2 cups Quinoa
  • 1 medium Sweet Potato peeled and diced
  • Tortillas (Cassava flour or Corn for Gluten Free)

Aji Amarillo Sauce:

  • 1/4 cup aji amarillo paste (available at a well-stocked ethnic foods grocer or online)
  • 1/4 cup Greek Yogurt plain
  • 2 tbsp Olive Oil extra virgin
  • 1/2 tsp Cumin
  • 1/2 tsp Onion Powder
  • Salt to taste

Instructions:

  1. Bring pot of water to a boil. Add diced sweet potatoes and cook until just fork tender, about 3 min. (Note: for this recipe it’s better for sweet potatoes to be undercooked rather than too soft.) Drain sweet potatoes, reserving some of the water, and rinse under cold water to stop the cooking process.
  2. Rinse quinoa thoroughly. Combine quinoa and 4 cups of water in a large stock pot and bring to a boil. Cover, reduce heat, and simmer for 10-15 minutes. Add kale and continue to simmer until water is absorbed and kale is wilted. Add reserved sweet potato water if mixture becomes too dry.
  3. While quinoa is cooking make the aji amarillo sauce but combining all ingredients and whisking together until well incorporated.
  4. Add sweet potatoes and aji amarillo sauce to quinoa-kale mixture. Mix well and transfer to a tortilla or wrap of choice. Can also be enjoyed as a side dish, sans tortilla. 
  5. Top with black beans and avocado for an added kick!

Peruvian Quinoa & Sweet Potato Burrito

Some of Peru's finest superfoods (quinoa, sweet potatoes, and an aji amarillo sauce) and kale, all wrapped up for a flavorful lunch on the run.
Prep Time 6 mins
Cook Time 35 mins

Ingredients
  

Ingredients

  • 10 oz Kale chopped into bite size pieved
  • 2 cups Quinoa
  • 1 medium Sweet Potato peeled and diced
  • Tortillas cassava flour for Gluten Free

Aji Amarillo Sauce

  • 1/4 cup aji amarillo paste (available at a well-stocked ethnic foods grocer or online)
  • 1/4 cup Greek Yogurt plain
  • 2 tbsp Olive Oil extra virgin
  • 1/2 tsp Cumin
  • 1/2 tsp Onion Powder
  • Salt to taste

Instructions
 

  • Bring pot of water to a boil. Add diced sweet potatoes and cook until just fork tender, about 3 min. (Note: for this recipe it's better for sweet potatoes to be undercooked rather than too soft.) Drain sweet potatoes, reserving some of the water, and rinse under cold water to stop the cooking process.
  • Rinse quinoa thoroughly. Combine quinoa and 4 cups of water in a large stock pot and bring to a boil. Cover, reduce heat, and simmer for 10-15 minutes. Add kale and continue to simmer until water is absorbed and kale is wilted. Add reserved sweet potato water if mixture becomes too dry.
  • While quinoa is cooking make the aji amarillo sauce but combining all ingredients and whisking together until well incorporated.
  • Add sweet potatoes and aji amarillo sauce to quinoa-kale mixture. Mix well and transfer to a tortilla or wrap of choice. Can also be enjoyed as a side dish, sans tortilla. 
  • Top with black beans and avocado for an added kick!