Easy Sweet Potato & Black Bean Burrito Bowl Recipe
Servings: 2
Ingredients
For the Roasted Sweet Potatoes:
- 1 large sweet potato diced into small cubes
- 1 tbsp olive oil
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp sea salt
For the Burrito Bowl Base:
- 1 cup quinoa or brown rice cooked
- 1 can 15 oz black beans, drained & rinsed
- ½ avocado sliced
- ¼ cup salsa or pico de gallo
- 1 tbsp fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, and sea salt.
- Spread evenly on a parchment-lined baking sheet and roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
- While the sweet potatoes are roasting, cook quinoa or brown rice according to package instructions. Fluff with a fork. Heat black beans in a small saucepan over medium heat, seasoning with a pinch of salt and cumin for extra flavor.
- In serving bowls, divide quinoa or brown rice as the base.
- Add roasted sweet potatoes and black beans on top.
- Sprinkle with fresh cilantro and squeeze a wedge of lime over everything.