I have a passion for food. I love a light snack all the way to a hearty meal. But sometimes, the stomach says it’s had enough and I have to treat it a little more nicely. I’ve been starting to expand my horizon more and more with clean eating. But I do have one condition: it still has to taste good folks! What better than a Quinoa Vegan Burrito Bowl? Chili and cumin seasoned sweet potatoes, black beans, corn….and topped off with a hint of honey and lime. All served over a bed of warm quinoa. YUM. It’s healthy and full of flavor. And it’s pretty quick to throw together!
Quinoa Vegan Burrito Bowl
- 1 cup quinoa yield about 2 cups, cooked
- 1 large sweet potato
- 1 tablespoon olive oil
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon cumin
- 1/4 teaspoon salt
- 1 teaspoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can black beans drained
- 1 cup corn
- 2 tablespoons honey use agave for vegan
- juice of 1 lime
- salt and pepper to taste
- diced tomato
- diced bell pepper
Preheat oven to 400 degrees.
Peel and dice sweet potatoes into 1/2 inch cubes.
Toss with olive oil, chili, and cumin.
Roast for 20-25 minutes, or until tender.
While potatoes are roasting, heat the remaining olive oil over medium heat in a skillet.
Cook onions until they begin to caramelize (brown).
Once the onions are as dark as you like (the darker, the sweeter) throw in the garlic and saute for 1 minute.
Add rinsed beans, corn and cooked potatoes and toss together.
Add honey and lime juice and toss again.
Add salt and pepper to taste.
Serve over warm quinoa and top with tomato, cilantro, avocado, and diced peppers as desired.