Vegan sweet potato burrito bowl: Delight in every bite!
A delicious and nutritious vegan sweet potato burrito bowl packed with flavor and healthy ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Mixing
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 cup cooked quinoa
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.
- In a large bowl, combine the cooked quinoa, black beans, corn, and diced red bell pepper.
- Once the sweet potatoes are done, add them to the bowl and mix well.
- Serve the mixture in bowls, topped with sliced avocado and fresh cilantro.
Notes
- Feel free to add other toppings like salsa or lime juice.
- This bowl can be made ahead of time and stored in the fridge for meal prep.
- Adjust the spices according to your taste preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg