- 2 Farmer's Promise Russet potatoes, cubed
- 2 tbsp. garlic, minced
- 1 tbsp. paprika
- 2 tsp. salt
- 1 tbsp. olive oil
- 1 tsp. black pepper
- ⅔ c. quinoa
- 1⅓ c. water
- 1 c. yellow corn
- 1 c. kale, chopped
- ½ c. red onion
- ½ c. black beans, cooked
- 1 c. pico de gallo
- 2 avocados, diced
- ½ c. pumpkin seeds
- 1 tbsp. oil
- 1 tbsp. chili powder
- ½ c. cilantro
Chili Lime Vinaigrette- ½ c. olive oil
- ½ c. lime juice
- 1 tbsp. chili lime seasoning
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Preheat oven to 400°F and line baking sheet with parchment paper. Wash potatoes and cut into 1/2” chunks. Place potatoes in a large bowl and add olive oil, salt, garlic, paprika and black pepper. Toss until potatoes are well coated. Transfer to the lined baking sheet, making sure you also pour on the any oil and liquid remaining at the bottom of the bowl. Bake for 30 minutes or until fork tender. In a bowl, add pumpkin seeds, oil and chili powder then mix until coated evenly. Place on parchment lined baking sheet and roast pumpkin seeds at 400°F for 5-6 minutes. Remove tray and cool. Rinse and strain quinoa, shake excess water. In a pot, add water and quinoa bring to boil then cover, reduce heat and simmer for 25 minutes. Then fluff with fork. Rinse black beans and drain. Set aside. For dressing, in a bowl, whisk together olive oil, lime juice and chili lime seasoning until emulsified. For assembly, in a bowl, scoop roasted potatoes, quinoa, corn, black beans, Pico de Gallo, red onions, roasted pumpkin seeds and avocado side by side, drizzle vinaigrette and garnish with cilantro leaves and serve.
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