Cooked - Spicy Roasted Sweet Potato And Black Bean Burrito Bowl With Chipotle Mayo

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spicy Roasted Sweet Potato And Black Bean Burrito Bowl With Chipotle Mayo

4.0

2 sweet potatoes

2 tablespoons olive oil

¼ teaspoon salt

1 teaspoon chili powder

1 teaspoon garlic powder

½ teaspoon smoked paprika

½ teaspoon dried oregano

¼ teaspoon crushed red pepper flake (optional – if you want it extra spicy)

1 can black beans

¼ teaspoon salt, or more to taste

½ teaspoon cumin powder

½ teaspoon garlic powder

1 tablespoons apple cider vinegar (or white vinegar works too)

The juice of 1 to 2 limes

1 cup dried quinoa

1 cup canned corn

Rinse the sweet potatoes and chop into cubes. I like to leave the peels on for extra nutrition and less food waste but you can peel them before cubing if you prefer. Throw them into a bowl and add the olive oil and all the seasoning. Toss to coat. Transfer to a baking sheet lined with parchment paper and roast at 400F for 25 to 30 minutes. Your time may vary.
Pour canned beans onto a saucepan and add salt, cumin, garlic powder and apple cider vinegar. Give it a good stir and heat on low/medium until warm.
According to package instructions or you can check out my step-by-step guide on how to cook quinoa on the stove top.
Add a little bit of quinoa, corn, black beans, mango salsa and roasted sweet potatoes to each bowl. You can also add any extras like avocadoes or jalapenos, if you wish. Top with homemade spicy chipotle mayo, or your favorite hot sauce. Enjoy!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥣Bowl

Cuisine🇲🇽Mexican

Occasions📆Everyday🔪Meal Prep

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 83 weeks ago

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