Vibrant, fresh, and full of life—this Peruvian Bowl captures the spirit of Peru in every bite. Sweet roasted potatoes, smoky corn, tender chicken, and hearty black beans come together over a bed of rice, all brought to life with our zesty, herb-packed green sauce. Seasoned with Lita’s Peruvian Spice Blend, it’s a colorful, nourishing bowl that’s as easy to make as it is unforgettable.
Lita's Peruvian Bowl with Fresh Green Sauce
Rated 5.0 stars by 1 users
Category
Main dish, Global Flavors / World Cuisine
Healthy Meals
Chicken Dishes
30-Minute Meals
Bowls & Grain Meals
Cuisine
Peruvian
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Calories
480
Vibrant, fresh, and full of life—this Peruvian Bowl captures the spirit of South America in every bite. Sweet roasted potatoes, smoky corn, tender chicken, and hearty black beans come together over a bed of rice, all brought to life with our zesty, herb-packed green sauce. Seasoned withLita’s Peruvian Spice Blend, it’s a colorful, nourishing bowl that’s as easy to make as it is unforgettable.
Ingredients
- Two ears of corn
- One sweet potato, cubed
- One 15.5 -ounce can of black beans
- Half a rotisserie chicken, shredded
-
One and a half Tablespoon of Fennel and Fire Lita’s Peruvian spice blend
- Two cups brown or white rice cooked (may be made ahead of time)
- One 5.5 oz container of plain Greek yogurt
- One small jalapeno (seeded for less heat, or use seeds for more heat)
- One clove of garlic
- One bunch of cilantro
- Half a lime
- One tablespoon of olive oil
-
Fennel and Fire Fire Salt to taste
Directions
Prepare rice according to directions.
Preheat oven to 350 degrees. Place cubed sweet potatoes that have been coated in olive oil nd seasoned with Fire Salt on a baking sheet. Bake for approx 20 min or until tender.
Make the Fresh Green Sauce (May be made up to two days in advance) Add yogurt, jalapeño, garlic, cilantro, lime juice, olive oil, and Lita’s Spice blend, to a blender or food processor. Blend until smooth. Adjust flavor with more lime juice, spice, and fire salt as needed. (remember we have the spice on the chicken as well.)
Microwave two ears of corn in husk for 4 min. Remove to cool. Once cool enough to handle, remove the husk and cut the kernels from the ear of corn. Set aside
Microwave beans in a covered bowl until warmed through.
Place a skillet on medium heat with 1 Tablespoon of Olive oil. Add 1 Tablespoon of Lita’s Peruvian spice to the warm oil and stir for about 20 -45 sec for the spices to bloom. Add the chicken, stir to coat with the spiced oil, and warm until heated through.
Build the bowl, placing rice on the bottom and then a row of sweet potatoes, corn, shredded chicken, and black beans. Drizzle with healthy green sauce.
- Tips:
- Char the corn in a dry cast Iron skillet before heating the chicken
- Crisp the chicken skin in an oven at 350 degrees for about 7-10 min, and serve on the side.
Recipe Note
Add sprinkle of finely sliced green onion on top for a bright bite.