Ingredients
- Sweet Potato: 1 medium, cubed
- Black Beans: 1 (15-ounce) can, rinsed and drained
- Quinoa: 1/2 cup, uncooked
- Red Onion: 1/4 cup, diced
- Bell Pepper (any color): 1/2 cup, diced
- Avocado: 1/2, diced
- Lime Juice: 1 tablespoon
- Olive Oil: 1 tablespoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the cubed sweet potato with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- Step 2: While the sweet potato is roasting, cook the quinoa according to package directions. Typically, this involves rinsing the quinoa and then simmering it in water or broth until the liquid is absorbed.
- Step 3: In a medium bowl, combine the cooked quinoa, black beans, roasted sweet potato, diced red onion, and diced bell pepper.
- Step 4: Gently stir the ingredients together. Add lime juice, salt, and pepper to taste.
- Step 5: Divide the mixture into bowls. Top with diced avocado and any other desired toppings (such as salsa, cilantro, or Greek yogurt). Serve immediately.
Notes
- Store leftover burrito bowl components separately in airtight containers in the refrigerator for optimal freshness.
- For a quick lunch, reheat the quinoa, sweet potato, and bean mixture in the microwave, then add fresh avocado.
- Try serving with a dollop of Greek yogurt or a sprinkle of cotija cheese for added creaminess and flavor.
- Roasting the sweet potatoes until slightly caramelized really brings out their natural sweetness, so don't be afraid to let them get a little brown!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American