Description
A nutritious and delicious burrito bowl featuring roasted sweet potatoes, black beans, and a variety of fresh toppings.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 can black beans, drained and rinsed
- 1 cup cooked quinoa
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/4 cup Greek yogurt (optional)
- 1 tablespoon hot sauce (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, cumin, paprika, chili powder, salt, and pepper. Spread them out on a baking sheet in a single layer.
- Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
- While the sweet potatoes are roasting, prepare the quinoa according to package instructions and set aside.
- In a medium pot, heat the corn kernels over medium heat until warmed through, about 5 minutes.
- Once the sweet potatoes are done, remove from the oven and set aside.
- To assemble the bowls, divide the quinoa, black beans, roasted sweet potatoes, and corn evenly between bowls.
- Top each bowl with sliced avocado, cherry tomatoes, cilantro, and a squeeze of lime juice.
- If desired, add a dollop of Greek yogurt and drizzle with hot sauce for extra flavor.
- Serve immediately and enjoy!
Notes
- For a vegan version, skip the Greek yogurt or substitute with a dairy-free option.
- Feel free to customize with other toppings like shredded cheese, salsa, or lettuce.
- This bowl can be stored in the fridge for up to 3 days for meal prep.