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Quinoa Vegan Burrito Bowl at FoodApparel.com

Quinoa Vegan Burrito Bowl

Course Main Course
Servings 4 servings
Author Tammy Blankenship

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

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