Sweet Potato Quinoa Burrito Bowls

Vegan bowls never fail to brighten my lunch palette and bring that extra boost of energy needed in the middle of the day. With quinoa and sweet potatoes as your base, it’s hard to go wrong. I’m a big fan of Mexican bowls, so you can bet that this incorporates cilantro and avocado, as well as some jalepeños if you can handle the spice!

You’ll first want to peel and dice your sweet potatoes, then season them with an olive oil mixture before lining the baking sheet that will go into the oven.

While the sweet potatoes are roasting, you will bring water to a boil on the stove to begin cooking the quinoa.

Once the base ingredients are cooking, the cilantro dressing can be assembled in a food processor.

Combine all ingredients into a bowl and add as much avocado as your heart desires!

 

Print Recipe
Sweet Potato Quinoa Burrito Bowls
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a small bowl, mix olive oil, cumin, paprika, garlic powder, and salt.
  3. In a large bowl, add the diced sweet potatoes and olive oil seasoning. Toss to coat the potatoes with the mixture.
  4. Spread the sweet potatoes on a baking sheet in a single layer and bake for 20 minutes.
  5. While sweet potatoes are in the oven, add water to a small saucepan. Bring the water to a boil and add quinoa to the pot. Cover and return to a boil, then reduce to simmer for 12 minutes or until liquid is evaporated. Fluff quinoa with a fork when done.
  6. In a small food processor, add fresh cilantro, coconut yogurt, apple cider vinegar, olive oil, honey, dijon mustard, red pepper flakes, cumin, paprika, garlic clove, salt and pepper to taste. Blend until smooth.
  7. Combine the quinoa, sweet potatoes, black beans, red onion, corn, avocado, jalapeño, and cilantro to each bowl. Drizzle with dressing, and enjoy!
Recipe Notes

Modified from Joyful Healthy Eats

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