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Cuban Quinoa Bowl
Prep: 15 minutes   Broil/Roast: 25 minutes   Serves: 4   

 

2 medium jalapeño peppers

¼ cup Playero® Salvadoreña Cream

1 teaspoon lime zest

1 teaspoon orange zest

1 pound chopped sweet potatoes

1 package (7 ounces) FUD® Turkey Franks, cut crosswise into 1-inch pieces

1 tablespoon olive oil

2 teaspoons Cuban and/or Adobo seasoning

3 cups packaged cooked quinoa

1 can (15 ounces) low sodium black beans, drained and rinsed

2 cups baby kale

1 cup halved cherry tomatoes

2 ounces Playero®, FUD® or La Chona® Fresco Cheese, crumbled (½ cup)


INSTRUCTIONS

  1. Place oven rack 4 to 5 inches from broiler; preheat broiler to high. Line rimmed baking pan with aluminum foil. Place jalapeño peppers directly on oven rack; broil 4 minutes or until charred, turning occasionally. Remove peppers and cool slightly; preheat oven to 450°. Remove pepper stems and seeds. In blender, purée peppers, cream, lime zest and orange zest. Makes about ½ cup.

  2. In small bowl, toss potatoes, franks, oil and seasoning; spread on prepared pan. Roast potato mixture 20 minutes or until golden brown and tender, stirring occasionally.  

  3. Prepare quinoa as label directs.

  4. Divide quinoa into 4 bowls; top with beans, kale, tomatoes and potato mixture; drizzle with sauce and sprinkle with cheese.

 

Approximate nutritional values per serving (1 bowl): 550 Calories (179 Calories from Fat), 20g Fat (7g Saturated), 44mg Cholesterol, 987mg Sodium, 67g Carbohydrates, 15g Fiber, 8g Sugars, 26g Protein

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For real
Mexican Flavor