Peruvian-Style Quinoa Bowl with Crispy Chickpeas, Purple Potatoes & Orange

Peruvian-Style Quinoa Bowl

with Crispy Chickpeas, Purple Potatoes & Orange

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    2 Servings
  • icon-nutrition Created with Sketch. Est. 740 Cals/serving
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These hearty quinoa bowls feature late-season produce favorite: the purple potato (indigenous to Peru)—beloved for it’s creamy texture and vibrant, hard-to-miss color. For bold accompaniment, we’re roasting chickpeas in a vibrant blend of spices and marinating fresh orange with a bit of jalapeño pepper for kick—topped with a creamy cilantro sauce to temper the zesty flavors.

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Prepare the ingredients & marinate the orange:
1 Prepare the ingredients & marinate the orange:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Drain and rinse the chickpeas. On a paper towel-lined cutting board, medium dice the potatoes. Halve, peel, and medium dice the onion. Peel and medium dice the orange. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the diced orange, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the cilantro sauce and crème fraîche. Season with salt and pepper. Taste, then season with salt and pepper if desired.

Roast the chickpeas & potatoes:
2 Roast the chickpeas & potatoes:

Meanwhile, line a sheet pan with a layer of paper towels. Spread the drained chickpeas onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Add the diced potatoes to the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until the potatoes are tender when pierced with a fork and the chickpeas are browned and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

Cook the quinoa:
3 Cook the quinoa:

Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the onion:
4 Cook the onion:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the honey (kneading the packet before opening), vinegar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.

Finish the quinoa & serve your dish:
5 Finish the quinoa & serve your dish:

To the pot of cooked quinoa, add the cooked onion and 1 teaspoon of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the roasted chickpeas and potatoes and marinated orange. Drizzle with the creamy cilantro sauce. Enjoy! 

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Prepare the ingredients & marinate the orange:
1 Prepare the ingredients & marinate the orange:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Drain and rinse the chickpeas. On a paper towel-lined cutting board, medium dice the potatoes. Halve, peel, and medium dice the onion. Peel and medium dice the orange. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the diced orange, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the cilantro sauce and crème fraîche. Season with salt and pepper. Taste, then season with salt and pepper if desired.

2 Roast the chickpeas & potatoes:

Meanwhile, line a sheet pan with a layer of paper towels. Spread the drained chickpeas onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Add the diced potatoes to the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until the potatoes are tender when pierced with a fork and the chickpeas are browned and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

Roast the chickpeas & potatoes:
Cook the quinoa:
3 Cook the quinoa:

Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

4 Cook the onion:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the honey (kneading the packet before opening), vinegar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.

Cook the onion:
Finish the quinoa & serve your dish:
5 Finish the quinoa & serve your dish:

To the pot of cooked quinoa, add the cooked onion and 1 teaspoon of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the roasted chickpeas and potatoes and marinated orange. Drizzle with the creamy cilantro sauce. Enjoy!