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
Ingredients
- 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
To top:
- diced tomato
- cilantro
- avocado
- diced bell pepper
Instructions
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Preheat oven to 400 degrees.
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Peel and dice sweet potatoes into 1/2 inch cubes.
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Toss with olive oil, chili, and cumin.
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Roast for 20-25 minutes, or until tender.
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While potatoes are roasting, heat the remaining olive oil over medium heat in a skillet.
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Cook onions until they begin to caramelize (brown).
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Once the onions are as dark as you like (the darker, the sweeter) throw in the garlic and saute for 1 minute.
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Add rinsed beans, corn and cooked potatoes and toss together.
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Add honey and lime juice and toss again.
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Add salt and pepper to taste.
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Serve over warm quinoa and top with tomato, cilantro, avocado, and diced peppers as desired.
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