This Sweet Potato & Black Bean Burrito Bowl recipe creates a nutritious and satisfying meal, perfect for a healthy bean bowls rotation. You’ll love how easy it is to prepare a flavorful dish packed with vegetables and plant-based protein. This makes a fantastic option for meal prep or a quick weeknight dinner.
Key Ingredients & Substitutions:
- Sweet Potatoes: Regular potatoes or butternut squash work too.
- Black Beans: Canned pinto beans or kidney beans are good alternatives.
- Quinoa: Brown rice or farro can be substituted for a different grain.
- Avocado: Guacamole or a dollop of Greek yogurt provides creamy richness.
- Lime: Lemon juice brightens the flavors if you don’t have lime.
Ingredients:
Main:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup cooked quinoa
- ½ cup corn (fresh, frozen, or canned)
- ½ cup chopped bell pepper (any color)
- ¼ cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 avocado, diced
- Lime wedges for serving
Optional Toppings:
- Salsa
- Hot sauce
- Greek yogurt or dairy-free sour cream
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4
- Tools Needed: Baking sheet, large bowl, small saucepan (for quinoa if not pre-cooked)
Step-by-Step Instructions:
1. Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
2. Prepare Your Quinoa
While the sweet potatoes roast, cook your quinoa according to package instructions if you haven’t already. You’ll usually combine 1 cup quinoa with 2 cups water or broth, bring to a boil, then simmer until all liquid is absorbed. Fluff with a fork.
3. Combine Your Bowl Ingredients
In a large bowl, combine the rinsed black beans, corn, chopped bell pepper, red onion, and fresh cilantro. Once the sweet potatoes are roasted, add them to this mixture.
4. Assemble Your Healthy Bean Bowls
Divide the cooked quinoa among four serving bowls. Top each with the sweet potato and black bean mixture. Garnish with diced avocado and a fresh lime wedge.
5. Add Optional Toppings
Enhance your healthy bean bowls with a spoonful of salsa, a drizzle of hot sauce, or a dollop of Greek yogurt or dairy-free sour cream if desired. Enjoy your delicious and wholesome meal!
Variation Ideas:
- Add cooked chicken or crumbled tofu for extra protein.
- Include a sprinkle of crumbled feta or cojita cheese for a salty kick.
- Try different vegetables like zucchini or mushrooms in the roast.
- Mix in a tablespoon of your favorite vinaigrette for an extra flavor boost.
Storage Instructions:
Store leftover Sweet Potato & Black Bean Burrito Bowls in airtight containers in the refrigerator for up to 3-4 days. For best results, keep the avocado and any creamy toppings separate and add them just before serving. Reheat gently in the microwave or on the stovetop until warmed through.
Frequently Asked Questions (FAQ):
Q: Can I use pre-cooked sweet potatoes?
A: Yes, if you have pre-cooked sweet potatoes, you can simply warm them up and add them to the bowl.
Q: Is this recipe good for meal prep?
A: Absolutely! This recipe is excellent for meal prep as the components hold up well in the refrigerator.
Q: How can I make this spicier?
A: Add a pinch of cayenne pepper with the spices or top with extra hot sauce or sliced jalapeños.
Q: What if I don’t like cilantro?
A: You can omit cilantro or substitute it with fresh parsley.
Q: Can I cook the sweet potatoes in an air fryer?
A: Yes, you can air fry the sweet potatoes at 400°F (200°C) for 15-20 minutes, shaking the basket occasionally, until tender.
Q: Are these healthy bean bowls gluten-free?
A: Yes, this recipe is naturally gluten-free as long as your quinoa is certified gluten-free.