Roasted Sweet Potato and Black Bean Burrito Bowls

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1 cup corn kernels (frozen and thawed is fine)
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Optional toppings: avocado slices, shredded cheese, sour cream

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper.
3. 3 Spread sweet potatoes on a baking sheet and roast for 20-25 minutes until tender.
4. 4 While sweet potatoes roast, warm black beans in a small saucepan over medium heat.
5. 5 In a large bowl, combine quinoa and corn.
6. 6 Once sweet potatoes are done, let them cool slightly then add to the quinoa and corn mixture.
7. 7 Add black beans, diced red onion, cilantro, and lime juice; toss to combine.
8. 8 Divide mixture into bowls and add desired toppings.

Equipment

• Baking sheet
• Mixing bowl
• Oven

Variations

• Add grilled chicken for a protein boost or swap quinoa for brown rice for a different texture.

Substitutions

• If you're out of quinoa, use cooked brown rice or couscous.

Pairings

• Serve with a side of warm corn tortillas and a simple green salad.

Nutrition

Tips

• For extra flavor, add a sprinkle of chili powder to the sweet potatoes before roasting.
• Feel free to customize your bowls with your favorite toppings!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep everything moist.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently to preserve textures.

Serving Suggestions

• Pair with a fresh mango salsa or a dollop of tangy Greek yogurt.

FAQ