Description
Savor the vibrant flavors of our Sweet Potato Burrito Bowl, featuring roasted sweet potatoes, hearty black beans, and creamy avocado. This dish is a feast for the senses, perfect for weeknight dinners or weekend gatherings. Bursting with color and nutrition, it’s easily customizable to suit any palate. Enjoy a delightful blend of textures and tastes that will elevate your dining experience.
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), diced
- 1 cup black beans (canned), rinsed and drained
- 1 cup quinoa, rinsed
- 1 ripe avocado, diced
- 1 cup salsa (store-bought or homemade)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes in olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender.
- In a pot, bring 2 cups of water to a boil. Add quinoa, cover, reduce heat, and simmer for about 15 minutes until fluffy.
- Heat black beans in a saucepan over medium heat with cumin and garlic powder until warmed through.
- Assemble bowls: start with quinoa as the base, followed by roasted sweet potatoes and warm black beans. Top with diced avocado and salsa.
- Finish with chopped cilantro and a squeeze of lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 410
- Sugar: 5g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg