Ingredients
2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 can (15 oz) black beans, drained and rinsed
1 cup dry quinoa or rice
1 teaspoon cumin
1/4 cup fresh cilantro, chopped
1 avocado, sliced
1 lime, cut into wedges
Salt and pepper to taste
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper on the baking sheet until evenly coated.
Step 3: Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and caramelized.
Step 4: While potatoes roast, cook the quinoa or rice according to package instructions. Fluff with a fork and stir in some lime juice.
Step 5: In a small saucepan over medium heat, warm the black beans with the cumin and a splash of water for 5 minutes.
Step 6: Assemble the sweet potato and black bean burrito bowls by dividing the grains, roasted potatoes, and beans into four bowls.
Step 7: Top each bowl with sliced avocado, fresh cilantro, and a lime wedge before serving.
Notes
To save time, use pre-cut sweet potatoes and canned beans. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Healthy Dinner
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 16g
- Protein: 14g
- Cholesterol: 0mg
Keywords: sweet potato, black beans, burrito bowl, meal prep, healthy dinner, vegetarian, vegan bowl
