Aji Amarillo Sweet Potato & Quinoa Bowl

The grain bowl has become shorthand for healthy, put-together eating. Most of them are fine. This one is the reason to make grain bowls.

Aji amarillo and sweet potato share a color and a natural sweetness that makes them ideal partners. The pepper adds warmth and complexity that cuts through the starchiness of the potato and the mildness of the quinoa, pulling the whole bowl into focus. Add some pickled red onion for acid, a handful of greens, and a drizzle of amarillo vinaigrette and you have a complete meal that looks as good as it tastes.

Aji Amarillo Sweet Potato & Quinoa Bowl Recipe

Serves: 2–4 | Time: 40 minutes | Difficulty: Easy

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 3 tablespoons Aji Amarillo sauce, divided
• 2 tablespoons olive oil
• 1 cup quinoa, rinsed
• 2 cups vegetable or chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups arugula or mixed greens
• ½ avocado, sliced
• Pickled red onion (see our Aji Rojo Skirt Steak Tacos recipe)
• Salt and pepper

For the Dressing

• 2 tablespoons Aji Amarillo sauce
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon honey
• Salt to taste

Instructions

1. Roast the sweet potatoes. Preheat oven to 425°F. Toss sweet potato cubes with 1 tablespoon amarillo, olive oil, salt, and pepper. Spread on a baking sheet. Roast 25–28 minutes until caramelized and tender.
2. Cook the quinoa. Combine quinoa and broth in a saucepan. Bring to a boil, reduce heat to low, cover, and cook 15 minutes until all liquid is absorbed. Fluff with a fork. Season with salt and 1 tablespoon amarillo sauce stirred through.
3. Make the dressing. Whisk amarillo, olive oil, lime juice, honey, and salt together until emulsified.
4. Warm the beans. In a small saucepan over medium heat, warm beans with a pinch of salt and cumin. 3–4 minutes.
5. Build the bowls. Start with quinoa. Layer on beans, roasted sweet potato, greens, avocado, and pickled onion. Drizzle amarillo dressing over everything. Serve immediately.

Why Amarillo Belongs in a Grain Bowl

Grain bowls live or die by their sauce. A bland drizzle makes a bland bowl. Amarillo vinaigrette brings the fruity, warming brightness that makes every component taste more intentional. The pepper's natural sweetness plays off the sweet potato, and its heat wakes up the mild quinoa. It's what ties everything together.

Make It Your Own

• Add roasted chicken or a fried egg for protein
• Swap arugula for kale (massage it with a little olive oil and lime first)
• Add crumbled cotija or feta for saltiness
• Use farro or brown rice instead of quinoa

Want more ways to build a bowl like this one? Our full guide to building a Peruvian-inspired bowl covers base, protein, roasted vegetable, and topping options beyond this recipe.

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