Description
Sweet Potato Burrito Bowl is a vibrant and nourishing meal that combines roasted sweet potatoes, protein-rich black beans, and nutty quinoa, all topped with creamy avocado and zesty lime juice. This customizable dish bursts with flavor and color, making it perfect for lunch or dinner. Enjoy a delightful mix of textures and tastes while satisfying your hunger and nutritional needs.
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup quinoa (170g)
- 1 cup diced bell peppers (150g)
- 1 ripe avocado, sliced
- 2 tbsp olive oil
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- 1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- 2. Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until fluffy.
- 3. Sauté bell peppers in a skillet over medium heat with a splash of olive oil for about 5 minutes until tender.
- 4. In a large bowl, mix roasted sweet potatoes with cooked quinoa and black beans. Squeeze fresh lime juice over the mixture.
- 5. Serve in bowls layered with sautéed bell peppers, avocado slices, and fresh cilantro on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 16g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Customize your bowl by swapping black beans for chickpeas or adding extra veggies like corn or spinach. For added spice, incorporate cumin or smoked paprika into the sweet potato mix before roasting.