Chilean-Inspired Vegetarian Quinoa & Roasted Vegetable Bowl with Aji Amarillo Cream Sauce

Allergens

None

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 small zucchini, sliced into half
• moons
• 1 small yellow squash, sliced into half
• moons
• 1 cup cherry tomatoes, halved
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1/2 cup corn kernels
• 1/4 cup chopped cilantro
• Salt and pepper, to taste
• Olive oil Aji Amarillo Cream Sauce:
• 1/2 cup aji amarillo chili paste
• 1/2 cup vegan mayonnaise
• 1/4 cup unsweetened almond milk
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and has absorbed the liquid. Remove from heat, fluff with a fork, and set aside.
2. Preheat oven to 400°F (200°C). Toss the zucchini, yellow squash, cherry tomatoes, red bell pepper, and green bell pepper in olive oil, salt, and pepper. Spread the vegetables on a parchment lined baking sheet and roast for 20 25 minutes, stirring occasionally, until tender.
3. To prepare the Aji Amarillo Cream Sauce, combine aji amarillo chili paste, vegan mayonnaise, almond milk, lime juice, salt, and pepper in a small bowl. Whisk together until smooth.
4. Assemble the bowls: Divide the cooked quinoa among two serving bowls. Top with roasted vegetables, corn kernels, and chopped cilantro. Drizzle each bowl with Aji Amarillo Cream Sauce and serve immediately.

Chef’s Insight

To create a beautiful plating presentation, use different colored bell peppers for added visual appeal.

Notes

Adjust the amount of aji amarillo chili paste according to your desired spice level.