Description
A warm, wholesome Vegan Sweet Potato Burrito Bowl packed with flavor, featuring roasted sweet potatoes, black beans, and fresh veggies.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 cup cooked quinoa
- 1 cup corn (fresh or frozen)
- 1 avocado, sliced
- 1 red bell pepper, diced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
- Spread them evenly on a baking sheet and roast for about 25-30 minutes or until tender.
- Layer your bowl starting with the cooked quinoa.
- Add the drained black beans, roasted sweet potatoes, corn, and diced red bell pepper on top.
- Finish off with sliced avocado and a sprinkle of fresh cilantro.
- Serve with lime wedges on the side.
Notes
Store leftovers in airtight containers in the fridge for 3-4 days, or freeze components for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Vegan, Burrito Bowl, Sweet Potato, Healthy, Easy Recipe