Peruvian-Inspired Veggie Nourish Bowls
with Roasted Carrots, Bocconcini & ‘Leche de Tigre’
Cooking time
25 minutes
Servings
2/4
Calories
610 /serving
Lime is on your side. Take a page from Peruvian ceviche, and use the citrus juice, garlic and cilantro as a marinade—in this case, for cherry tomatoes, cucumber and squishy bocconcini cheese. They create a cool complement for warmer elements like soft quinoa (also a South American staple) and spice-roasted carrots. You’ll even include a vegetarian remake of leche de tigre—tiger’s milk is the tangy-creamy concoction from curing fish—using mayo, herbs and more lime.
We will send you:
- 300g Nantes carrots
- 140g Cherry tomatoes
- 1 Garlic clove
- 1 Bunch of cilantro
- 1 Cucumber
- 1 Lime
- 60ml Mayonnaise
- 95g White quinoa
- 50g Mini bocconcini
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Eggs, Milk, Sesame, Sulphites
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
7 g
Sodium
330 mg
Total Carb
57 g
Sugars
11 g
Protein
15 g
Fibre
10 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
Mise en place
Meanwhile, quarter the tomatoes and bocconcini. Small-dice the cucumber. Mince the garlic. Juice the lime. Finely chop the cilantro leaves and stems.
Marinate the vegetables & bocconcini
In a medium bowl, combine ½ the lime juice, ½ the remaining spices, ⅓ of the garlic, ⅓ of the cilantro and S&P. Add the tomatoes, cucumber and bocconcini; toss well.
Make the ‘leche de tigre’
In a small bowl, combine the mayo, remaining garlic, cilantro, lime juice and spices, and 1 tbsp water (double for 4 portions).
Finish & serve
To the pot of quinoa, add ⅓ of the ‘leche de tigre’; stir well. Divide the quinoa between your bowls. Top with the carrots, vegetables and bocconcini. Drizzle with the remaining ‘leche de tigre’. Bon appétit!
