Black Bean Sweet Potato Burrito Bowls

• Produce

  • 2 Avocado
  • 1 14.5 oz. can Black beans, low sodium
  • 1/2 cup Cilantro, fresh
  • 1 Garlic clove
  • 1/2 tsp Garlic powder
  • 1 14.5 oz can No salt sweet corn
  • 1/3 cup Red onion
  • 2 Sweet potatoes

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Honey

• Pasta & Grains

  • 1 cup Quinoa, dry

• Baking & Spices

  • 3/4 tsp Paprika, smoked
  • 1/2 tsp Red pepper flakes
  • 2 Red peppers, roasted
  • 1/2 tsp Salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 5 tbsp Olive oil
  • 3 tbsp Red wine vinegar

• Nuts & Seeds

  • 1 1/4 tsp Cumin, ground

• Dairy

  • 1/3 cup Greek yogurt, plain

• Liquids

  • 2 cups Water

• Other

  • {optional} jalapeno, sliced

Found on joyfulhealthyeats.com

Description

Ingredients

• 2 sweet potatoes, peeled and diced
• 2 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 2 cups of water
• 1 cup dry quinoa
• 14.5 oz. can of low sodium black beans, drained and rinsed
• 14.5 oz can of no salt sweet corn, drained and rinsed
• 2 roasted red peppers, thinly sliced
• ⅓ cup red onion, thinly sliced
• {optional} jalapeno, sliced
• 2 avocado, sliced
• ½ cup fresh cilantro
• ⅓ cup plain greek yogurt
• 3 tablespoon red wine vinegar
• 3 tablespoon olive oil
• 1 tablespoon honey
• 1 teaspoon dijon mustard
• ½ teaspoon red pepper flakes
• ¼ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• 1 garlic clove
• salt & pepper to taste

Directions

• Preheat oven to 400.
• In a small bowl, add olive oil, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt. Mix together.
• In a large bowl, add sweet potatoes and the olive oil seasoning. Toss to coat the potatoes with the mixture.
• Spread the sweet potatoes on a baking sheet in a single layer.
• Bake for 20 minutes. Remove and set aside.
• In the meantime add water to a small saucepan. Bring water to a boil. Add quinoa to the pot. Cover and return to a boil, then reduce to simmer for 10-12 minutes or until liquid is evaporated. Then fluff quinoa with a fork.
• In a small food processor or blender add fresh cilantro, greek yogurt, red wine vinegar, olive oil, honey, dijon mustard, red pepper flakes, ground cumin, smoked paprika, garlic clove, salt and a pepper to taste. Blend until smooth and cilantro is finely chopped.
• Assemble the burrito bowls. Quinoa, sweet potatoes, black beans, roasted red pepper, red onion, avocado, corn, and then drizzle with dressing. (optional sliced jalapenos)