Peruvian Burrito Bowls

Ingredients:

Peruvian Aji Verde Sauce:

• 2 TBSP olive oil
• 1/2 c. mayonnaise
• 3 oz. queso fresco
• 1 jalapeno pepper
• 1 bunch of cilantro
• 2 garlic cloves
• Juice of 1 lime
• Pinch of salt, to taste
• Thin with milk, half & half or cream, as desired

Sweet Potato

• 1 small-medium sweet potato, 1/2 inch dice (about 1-2 c.)
• olive oil
• Salt, pepper, garlic powder, and smoked paprika

Peppers and Onion

• 1 TBSP olive oil
• 1 onion, sliced thick
• 4 garlic cloves, chopped
• 1 14 oz. can corn, drained and rinsed
• 1 red bell pepper, sliced thick
• 1 poblano chili, sliced
• 1/2 tsp. salt
• 1 tsp. cumin
• 1 tsp. coriander
• 1/2 tsp. dried oregano

Black Beans

• 1 14 oz. can black beans
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. oregano

Remaining Ingredients

• Rice
• Lettuce, chopped
• Cotija cheese or queso fresco, crumbled

Directions:

1. Prepare Peruvian Aji Verde Sauce: Combine all ingredients in a blender and blend until everything is incorporated. Thin with milk, half & half or cream, as desired.
2. Bake Sweet Potatoes: Preheat oven to 425F. Line a baking sheet with foil. Add the sweet potatoes and toss with olive oil and seasonings. Bake until crispy for 20-25 minutes.
3. Prepare Rice.
4. Prepare Peppers and Onion: In a large skillet, heat oil over medium-high heat. Sauté onions, garlic, corn, and peppers, sautéing until tender, about 10 minutes. Season with the salt, cumin, coriander, and oregano.
5. Prepare Black Beans: In a small saucepan, add the beans and seasoning and heat.
6. Assemble: In a bowl, add rice and lettuce, then add black beans, peppers and onion, and sweet potatoes. Top with Peruvian Aji verde sauce and sprinkle with cotija cheese or queso fresco.

Peruvian Burrito Bowls: