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In recent years, burrito bowls have taken center stage in modern cuisine, appealing to food lovers seeking both convenience and flavor. These versatile dishes allow for creativity, combining various ingredients in a single bowl, making them perfect for quick weeknight dinners or meal prep. The Spicy Sweet Potato Burrito Bowl stands out as a delightful fusion of flavors and textures, elevating the standard burrito bowl with a unique twist that is both satisfying and wholesome.

Spicy Sweet Potato Burrito Bowls

Discover the deliciousness of Spicy Sweet Potato Burrito Bowls, a nutritious twist on a modern favorite! Packed with sweet potatoes, quinoa, and black beans, this meal is not only satisfying but also caters to various dietary needs, making it perfect for vegetarians, vegans, and gluten-free eaters. With additional toppings like avocado and cilantro, and a blend of spices for extra flavor, this bowl is a vibrant, healthy option for quick weeknight dinners or meal prep that will tantalize your taste buds. Enjoy a delightful culinary experience with this easy-to-make recipe!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon cayenne pepper (adjust based on heat preference)

Salt and pepper, to taste

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

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup corn (frozen or canned)

1 avocado, sliced

1 lime, juiced

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

1/4 cup feta cheese (optional)

1/2 cup salsa or pico de gallo

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, smoked paprika, chili powder, cayenne pepper, salt, and pepper until evenly coated. Spread the sweet potatoes on a baking sheet lined with parchment paper in a single layer. Roast in the oven for 25-30 minutes, or until they are tender and slightly caramelized, tossing halfway through cooking to ensure even roasting.

    Cook the Quinoa: While the sweet potatoes are roasting, bring 2 cups of vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork.

      Prepare the Other Ingredients: In a mixing bowl, combine the black beans, corn, cherry tomatoes, lime juice, and half of the cilantro. Season with a pinch of salt and pepper, and stir until well mixed.

        Assemble the Burrito Bowls: In serving bowls, layer the quinoa as the base. Top it with roasted sweet potatoes, the bean and corn mixture, and sliced avocado. Sprinkle with feta cheese (if using) and the remaining cilantro. Serve with a generous scoop of salsa or pico de gallo on the side.

          Serve & Enjoy: Enjoy your flavorful Spicy Sweet Potato Burrito Bowls warm or at room temperature, perfect for lunch or dinner!

            Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings