Ingredients
Scale
- 1 medium sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 cup black beans, rinsed and drained
- 1 cup cooked quinoa
- 1/2 cup corn kernels (fresh or frozen)
- 1 avocado, diced
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, chili powder, and cumin. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- Step 2: While the sweet potato is roasting, cook the quinoa according to package directions.
- Step 3: Once the sweet potato is cooked, combine it with the cooked quinoa, black beans, and corn in a large bowl.
- Step 4: Divide the sweet potato mixture among bowls.
- Step 5: Top each bowl with diced avocado, red onion, and cilantro.
- Step 6: Optional: Add a dollop of plain Greek yogurt or a squeeze of lime juice for extra flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated burrito bowls, microwave for 1-2 minutes, or until heated through, adding a splash of water to prevent dryness.
- Serve with a side of your favorite salsa or a dollop of plain Greek yogurt for a cool, creamy contrast.
- To maximize the sweet potato's caramelization, ensure the cubes are spread in a single layer on the baking sheet, avoiding overcrowding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American