loveandlemons
sweet potato, quinoa & cotija
Our dinner has looked like this nearly every night for a week. I don’t know what it is, but as…
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●whisk
- ●skillet
📝 Preparation Steps
1
Preheat oven to 350 degrees. Spread sweet potato cubes on a baking sheet and lightly drizzle with olive oil and a few pinches of salt. Place the poblano pepper (whole) on the same baking sheet. Roast for ⏱️ 20 minutes, or until the sweet potatoes are golden brown, and the pepper's skin has started to blacken in spots.
medium sweet potato, cubed1olive oil, for roasting the potato¼ c olive oilpoblano pepper1
2
Meanwhile, whisk all dressing ingredients together and set aside.
3
Toast your pepitas in a little skillet with a pinch of salt and set aside.
4
Remove the roasting sheet from the oven. When the poblano is cool to the touch, remove the ribbing and seeds and chop into ½ inch pieces. (or, optional: leave it in the oven until it's blistered so you can peel the skin before you chop it).
5
Toss everything together with half the dressing. Taste and add more dressing and a few pinches of salt, if necessary.
6
Garnish with toasted pepitas and cilantro.
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