Peruvian Beef & Quinoa Power Bowl with Aji Verde

Bold, colorful, and bursting with Peruvian-inspired flavor, this power bowl brings together tender cumin-garlic beef, fluffy quinoa, black beans, roasted sweet potato, creamy avocado, and fresh vegetables. Finished with a vibrant aji verde-inspired sauce and a squeeze of lime, it’s a satisfying iron-rich meal with layers of flavor, texture, and serious personality. 🇵🇪🌿🔥

Ingredients

• 1½ lbs flank steak or sirloin, thinly sliced
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 large sweet potato, peeled and cut into cubes
• 2 cups cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• ¼ small red onion, thinly sliced
• ¼ cup chopped fresh cilantro
• Lime wedges, for serving

For the Aji Verde-Inspired Sauce:

• ½ cup plain Greek yogurt
• ½ cup fresh cilantro
• 1 jalapeño, seeded for less heat if desired
• 1 garlic clove
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• ¼ teaspoon ground cumin
• Pinch of salt

Instructions

1. Roast the sweet potato: Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with a little olive oil, a pinch of cumin, salt, and black pepper. Spread on a baking sheet and roast for 20–25 minutes, turning halfway through, until tender and caramelized around the edges.
2. Season the beef: In a bowl, combine the sliced beef with garlic, cumin, smoked paprika, oregano, salt, black pepper, and olive oil. Toss until evenly coated.
3. Cook the beef: Heat a large skillet over medium-high heat. Add the beef in a single layer, working in batches if necessary, and cook for 2–3 minutes per side until beautifully browned and cooked to your preferred doneness. Remove from the heat and let it rest briefly.
4. Make the aji verde-inspired sauce: Add the Greek yogurt, cilantro, jalapeño, garlic, lime juice, olive oil, cumin, and salt to a blender or food processor. Blend until smooth, creamy, and bright green. Taste and adjust the lime or salt as needed.
5. Warm the quinoa and beans: Gently warm the cooked quinoa and black beans separately. Add a squeeze of lime to the beans for extra brightness.
6. Build the bowls: Divide the quinoa among bowls. Arrange the beef, black beans, roasted sweet potato, cherry tomatoes, avocado, and red onion over the quinoa.
7. Finish and serve: Drizzle generously with the vibrant green sauce, sprinkle with fresh cilantro, and serve with lime wedges for squeezing over the top. 🇵🇪🌿🔥

Iron Tip

Beef provides heme iron, which is readily absorbed by the body, while black beans and quinoa contribute plant-based non-heme iron. Fresh lime juice and tomatoes provide vitamin C, which helps your body absorb more of the iron from plant foods. Squeeze that extra lime wedge over the finished bowl for both a bright burst of flavor and an iron-friendly pairing. 🥩🫘🍅🍋

Why This Recipe Works

This bowl is all about contrast—savory, cumin-spiced beef, earthy black beans and quinoa, caramelized sweet potato, creamy avocado, and fresh vegetables all brought together by that bright, tangy aji verde-inspired sauce. Every bite delivers a different combination of flavor and texture, making this a colorful, satisfying meal that feels restaurant-worthy while still being practical enough for a weeknight dinner. 🇵🇪🥩🥑🌿

Serving Suggestions

Serve these colorful bowls with extra aji verde-inspired sauce and fresh lime wedges at the table. For added crunch, top with thinly sliced radishes or toasted pumpkin seeds. You can also serve the components family-style and let everyone build their own bowl, adding as much avocado, cilantro, and green sauce as they like. 🇵🇪🥑🌿✨

Storage and Reheating

Store the beef, quinoa, black beans, and roasted sweet potato in separate airtight containers in the refrigerator for up to 3–4 days. Keep the avocado, fresh vegetables, and aji verde-inspired sauce chilled and separate until serving. Reheat the beef, quinoa, beans, and sweet potato gently in the microwave or a skillet until steaming hot, then assemble with the fresh toppings and drizzle with the green sauce just before eating. 🥑🌿✨

Nutrition Notes

This colorful bowl combines iron-rich beef with black beans and quinoa for a mix of heme and plant-based non-heme iron. Black beans also provide fiber and plant-based protein, while quinoa adds protein and minerals. Tomatoes and fresh lime contribute vitamin C to support the absorption of plant-based iron, and avocado adds satisfying healthy fats to round out the meal. 🥩🫘🥑🍅