Spicy Mango & Black Bean Quinoa Bowls with Charred Paprika

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Spicy Black Bean Bowl with Mango, Quinoa, and Charcoal Peppers

To be honest, this recipe was created due to a *very* special request. I wanted a little bit of everything: the warmth of a Mexican sunset, the freshness of a Japanese garden and real spices. This piece feels like an illegitimate child moving between two worlds and I think that feeling is conveyed well. I remember trying this recipe for the first time when I was a teenager. That thought... it felt good.

Culinary history (a little history!)

The fusion of cultures in food has always fascinated me. My grandmother, a German immigrant, taught me how to make a simple, hearty stew. I always sprinkled paprika on it and many people liked it. I wanted to express this feeling, this warmth, through this work. I wanted to create something accessible and interesting, a little comfortable and a little adventurous.

ingredient:

1. 1 cup quinoa (washed)
2. 2 cups of vegetable soup
3. 1 large sweet potato, peeled and chopped
4. 1 red onion, thinly sliced
5. 1 mango (diced)
6. 1 can (15 ounces) black beans, rinsed and drained
7. 1/2 cup corn (fresh or frozen)
8. 1/4 cup lime juice
9. 2 tablespoons of olive oil
10. 1 teaspoon of paprika (even better if smoked!)
11. 1/2 teaspoon red chili powder
12. 1/4 teaspoon cumin
13. Season with salt and pepper.
14. Garnish with smoked paprika.
15. a little lime zest

model:

1. Brown the sweet potatoes and onions. Preheat the oven to 200°C (400°F). Toss the chopped sweet potato and red onion with 1 tablespoon olive oil, salt and pepper. Spread on a baking sheet and bake for 20-25 minutes until soft and caramelized.
2. Cook the quinoa. While the sweet potatoes are boiling, bring the vegetable stock to a boil. Add the washed quinoa, reduce the heat, cover and simmer for 15 minutes until the quinoa is cooked.
3. Prepare the mango sauce. Mix the chopped mango, lime juice, a pinch of salt and a pinch of paprika in a bowl. Experiment and modify it according to your tastes.
4. Assemble the bowl: Divide the cooked quinoa between bowls. Top with roasted sweet potatoes, onions, chopped mango salsa, black beans and corn.
5. internal: Add the smoked paprika, a little lime zest and finally a generous quantity of paprika.

Identify! With a little heat and lots of flavor, this is a dish to share. It is important to let the material speak for itself.

Nutritional advisor: These bowls are naturally gluten-free and easily adaptable to vegan diets.