This Mexican-inspired quinoa bowl is finished with a drizzle of a cool and creamy chipotle dressing – a perfect balance for a zesty dish.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Signature Mexicali Tortilla Condensed Soup
|water||250 mL||1 cup|
|quinoa||1.25 L||5 cups|
|sweet potatoes, sliced (900 g)||3||3|
|olive oil||45 mL||3 tbsp|
|chili powder||15 mL||1 tbsp|
|mayonnaise||375 mL||1 1/2 cups|
|lime juice||60 mL||1/4 cups|
|chopped green onion||45 mL||3 tbsp|
|chopped fresh cilantro||45 mL||3 tbsp|
|chili powder||15 mL||3 tsp|
|salt||3 mL||3/4 tsp|
|avocados, peeled, pitted, quartered and sliced||3||3|
|halved cherry tomatoes||750 mL||3 cups|
|thinly sliced red onion||375 mL||1 1/2 cups|
|1. Preheat oven to 400°F (200°C). In large saucepan set over medium-high heat, bring Signature Mexicali Tortilla Soup and water to boil. Stir in quinoa. Reduce heat to medium-low; cover and cook for about 20 minutes or until tender. Fluff with fork.|
|2. Meanwhile, toss together sweet potatoes, olive oil and chili powder; transfer to baking sheet. Roast, flipping once, for 15 to 20 minutes or until golden and tender.|
|3. Whisk together mayonnaise, lime juice, green onion, cilantro, chili powder and salt.|
- Spoon 1 cup (250 mL) cooked quinoa mixture into bowl. Top with 4 slices (50 g) sweet potatoes, one-quarter avocado, 1/4 cup (60 mL) cherry tomatoes and 2 tbsp (30 mL) sliced red onion. Drizzle with 1/4 cup (60 mL) Creamy Chipotle Dressing.