Elevated Vegan Spanish Breakfast: Delectable Patatas Bravas & Quinoa Croquettes with Smoky Paprika Sauce

Allergens

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Ingredients

• 4 medium russet potatoes
• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup bell pepper, finely diced
• 2 tbsp smoked paprika
• 1 cup tomato sauce
• 1/2 cup plant
• based milk
• 1/4 cup all
• purpose flour
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Boil the potatoes in salted water until fork tender, then drain and let cool. Slice into wedges.
2. Cook quinoa according to package instructions using vegetable broth instead of water. Set aside.
3. In a large pan, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.
4. Stir in diced bell pepper and smoked paprika, cooking for 2 minutes.
5. Add tomato sauce, plant based milk, and cooked quinoa to the pan. Simmer for 10 minutes.
6. Meanwhile, preheat oven to 375°F (190°C). In a shallow dish, combine flour with salt and pepper. Dip potato wedges in flour mixture and bake for 20 25 minutes until golden brown.
7. Once the sauce has thickened, remove from heat and blend to create a smoother consistency.
8. Assemble on plates: Place patatas bravas atop quinoa croquettes, drizzle with paprika sauce, and garnish with fresh parsley.

Chef’s Insight

Allow each ingredient to shine by using high-quality, fresh produce and seasonings.

Notes

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