Sweet Potato Burrito Bowl

In recent years, burrito bowls have surged in popularity as a healthy and convenient meal option. These colorful dishes offer a delightful combination of flavors, textures, and nutrients, making them a favorite among health-conscious eaters and food enthusiasts alike. One standout recipe that captures the essence of a burrito bowl is the Sweet Potato Fiesta Burrito Bowl. This vibrant and nutritious dish is not only visually appealing but also packed with wholesome ingredients that satisfy hunger and nourish the body.

Discover a colorful and nutritious meal option with the Sweet Potato Fiesta Burrito Bowl! This delightful dish features roasted sweet potatoes, black beans, and corn, served over a base of brown rice or quinoa. Fresh toppings like avocado, cherry tomatoes, and cilantro add a burst of flavor and texture. Perfect for lunch, dinner, or meal prep, this recipe is not only easy to customize but also fits a variety of dietary preferences. Enjoy a satisfying and vibrant bowl that's both delicious and healthy!

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Ingredients

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and black pepper, to taste

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup cooked brown rice or quinoa

1 avocado, diced

1 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1 cup fresh cilantro, chopped

Lime wedges, for serving

Optional toppings: sour cream, shredded cheese, or salsa

Instructions

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

Prepare the Base: While the sweet potatoes are roasting, prepare the brown rice or quinoa according to package instructions. Set aside once cooked.

Combine the Ingredients: In a large bowl, combine the cooked rice or quinoa, black beans, and corn. Mix well.

Assemble the Burrito Bowl: Once the sweet potatoes are done roasting, it's time to assemble your burrito bowl. Start with a generous scoop of the rice and bean mixture at the bottom of each bowl. Top it with the roasted sweet potatoes, diced avocado, halved cherry tomatoes, red onion, and fresh cilantro.

Serve: Squeeze fresh lime juice over the top for added flavor. Serve immediately with lime wedges and your choice of optional toppings, such as sour cream, shredded cheese, or salsa.

Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings