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Aztec Bowl

Reprinted with permission from 'Bowls of Goodness Grains and Greens' by Nina Olsson, Kyle Books. Photo credit: Nina Olsson

Course Main Course, Main Dish
Cuisine vegan
Keyword meal bowl
Servings 4

Ingredients

  • 6 oz quinoa
  • 1 ¾ oz amaranth optional
  • 7 oz sweet potato cut into chunky pieces
  • 1 tablespoon olive oil plus extra for frying
  • 1 teaspoon smoked paprika
  • 7 oz romanesco chopped
  • 1 tablespoon lime juice
  • ¾ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1½ tablespoons water
  • 2 corn cobs, halved or 7oz can sweetcorn, drained and rinsed
  • 2 spring onions thinly sliced, both the white and green parts
  • salt to taste

for the lime dressing:

  • juice of 3 limes
  • 2 garlic cloves peeled
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon agave syrup
  • ¾ teaspoon salt

optional extras:

  • parsley or coriander, tortilla chips or toasted flatbread, pickled or raw red onion slices, lime wedges, 200g (7oz) tomatoes, 3–4 radishes, 4 tomatillos, 1 small jalapeño pepper, 2–3 tablespoons popped amaranth or quinoa

Instructions

  1. Preheat the oven to 325°F, Gas Mark 3, and line a baking tray with baking paper. Blend all the dressing ingredients together into a smooth sauce and set aside.

  2. Simmer the quinoa and amaranth (if using) in 18fl oz water with a pinch of salt for 15 minutes or 20 minutes if you added amaranth. Drain off any remaining water. Set aside.

  3. In a bowl, toss the sweet potato with ½ tablespoon of the olive oil and the smoked paprika and sprinkle with salt. Arrange the sweet potato and romanesco on the lined baking tray. Drizzle the remaining ½ tablespoon olive oil on the romanesco and sprinkle with salt. Bake for 15–20 minutes, turning the vegetables after 10 minutes.
  4. Blend the sweet potato with lime juice, cumin, oregano and a little water to create a dip. Taste and adjust to taste with salt.
  5. Meanwhile, heat a large frying pan on a medium-high heat. Add a splash of olive oil and fry the corn cobs or spread out the sweetcorn in an even layer in the pan (fry in batches or use two pans if needed). Fry for 9–10 minutes, stirring and adding more oil if needed, then sprinkle with salt.
  6. Layer the cooked quinoa and amaranth (if using) with the spring onions, tortilla chips (if using) and any other optional extras. Top with the beans, corn, sweet potato dip, jalapeño and romanesco. If you like, garnish with fresh coriander and sprinkle with popped amaranth. Drizzle over the lime dressing.

Recipe Notes

Tip: If preferred, you could substitute corn for 14oz can of black beans or another legume, such as chickpeas.