Description
Indulge in the vibrant flavors of the Vegan Sweet Potato Burrito Bowl, a wholesome dish that combines creamy roasted sweet potatoes, protein-packed black beans, and fluffy quinoa. This nutrient-rich bowl is topped with fresh avocado, zesty lime juice, and aromatic cilantro, making it perfect for any meal occasion. Quick to prepare and customizable to your taste, this recipe is sure to delight your taste buds while keeping you satisfied!
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup quinoa (185g), rinsed
- 1 cup corn (fresh or frozen, about 150g)
- 1 ripe avocado, diced
- Juice of 2 limes
- ¼ cup fresh cilantro, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork.
- Heat black beans and corn in a small saucepan over medium heat until warmed through. Stir in juice from one lime.
- Assemble bowls: layer quinoa as the base, then top with roasted sweet potatoes, black beans mixed with corn, diced avocado, and chopped cilantro.
- Drizzle each bowl with remaining lime juice before serving.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 400
- Sugar: 8g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - For added crunch, sprinkle toasted pumpkin seeds on top.- Customize your bowl by adding spicy toppings like jalapeños or hot sauce.- Leftovers can be stored in an airtight container for up to 4 days.