Every time I go to VeggieGrill, I order the same thing. I usually like to try new things when I eat out, but this bowl is so delicious that I just can't order anything else. It has the perfect combination of sweet, spicy, creamy, crunchy, all in one! Plus, it's detox friendly and packed with protein. So, I decided to make it at home and save a little money (a lot of, actually) by cooking it at home. If quinoa and black beans are a staple in your fridge, like in mine, this dish takes a whole 15 mins to make. But I guarantee it will disappear in seconds. This is easily a vegan dish, but I added a little seasoned ground turkey this time.
1 whole medium sweet red pepper
2 tbs of olive oil
1/4 red onion
1 Tbs of aji amarillo (2 or 3 if you like heat, or cayenne pepper as substitute)
2 Tbs of minced garlic
3 Tbs of cashew butter
1 Tbs of almond butter
S&P al gusto
1 cup of cooked quinoa
1 cup of cooked black beans (drained)
1 cup of cooked ground turkey (optional)
A handful of chopped or slivered almonds
Paso a paso:
1) Char the outside of the bell pepper. Remove seeds and cook over a low flame along with the olive oil, garlic, and onion for about 5 minutes.
2) Add nut butters, salt and peppers to cooked veggies and blend until super smooth.
3) In a separate bowl mix quinoa and black beans.
4) Top quinoa black bean mix with cooked turkey (optional). Drizzle bell pepper sauce over protein and top with slivered almonds. Delicioso!