Description
A colorful and nutritious vegan dish that combines roasted sweet potatoes, black beans, and fresh veggies, perfect for family dinners or meal prep.
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 they’re tender and slightly caramelized.
- Layer your bowl starting with the cooked quinoa. Add the drained black beans, the roasted sweet potatoes, corn, and diced red bell pepper on top.
- Finish off the bowl with sliced avocado and a sprinkle of fresh cilantro for that extra pop of color and freshness.
- Serve your burrito bowl with lime wedges on the side.
Notes
Store leftovers in an airtight container in the fridge for up to four days. To freeze, place in a container for up to three months, keeping avocado separate to avoid browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Vegan, Sweet Potato, Burrito Bowl, Healthy, Easy Recipe