Sweet Potato Burrito Bowl

In today's fast-paced world, finding a nutritious and satisfying meal can sometimes feel like a daunting task. Enter the Sweet Potato Bliss Burrito Bowl, a colorful and wholesome dish that not only pleases the palate but also nourishes the body. This vibrant bowl is a fantastic option for lunch or dinner, combining the natural sweetness of roasted sweet potatoes with protein-packed quinoa and fiber-rich black beans. It's a meal that embraces health without sacrificing flavor, making it a favorite among health-conscious individuals and food enthusiasts alike.

Discover a vibrant and nutritious Sweet Potato Bliss Burrito Bowl that’s perfect for lunch or dinner. This colorful dish combines roasted sweet potatoes, protein-packed quinoa, and fiber-rich black beans, ensuring a delightful balance of flavors and textures. Easy to customize to your dietary preferences, this bowl is a feast for both the eyes and the palate, packed with essential vitamins and minerals. Embrace healthy eating without sacrificing taste—try this delicious recipe today!

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Ingredients

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 can black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 avocado, diced

1 cup cherry tomatoes, halved

½ cup red onion, finely diced

1 lime, juiced

Fresh cilantro, for garnish

½ cup queso fresco or feta cheese (optional)

Hot sauce, to taste (optional)

Instructions

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). On a baking sheet, toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out in a single layer. Roast in the oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Prepare the Veggies: While the sweet potatoes and quinoa are cooking, prepare the rest of your bowl ingredients. Dice the avocado, halve the cherry tomatoes, and finely dice the red onion.

Assemble the Burrito Bowl: In a large serving bowl, start with a base of quinoa. Top with the roasted sweet potatoes, black beans, corn, avocado, cherry tomatoes, and red onion.

Add Flavor and Serve: Drizzle with lime juice, sprinkle with fresh cilantro, and add queso fresco or feta cheese if desired. For an extra kick, drizzle with hot sauce to taste.

Enjoy!: Serve your Sweet Potato Bliss Burrito Bowl warm or at room temperature, and enjoy the colorful blend of flavors and textures!

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4