Chipotle Chickpea Burrito Bowl

• Produce

  • 2 cans (14 ounces each black beans
  • 2 Avocados, pitted
  • 1 can Chickpeas
  • 1/4 cup Cilantro, fresh
  • 1/2 Lime, Juice of
  • 1/2 Red onion, small
  • 2 lbs Sweet potatoes
  • 1 Tomato, small

• Canned Goods

  • 3 cups Water or vegetable broth

• Condiments

  • 1 tbsp Chipotle paste
  • 1 tbsp Lime juice

• Pasta & Grains

  • 1 1/2 cups Quinoa

• Baking & Spices

  • 1 Salt & pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 Red pepper. seeds removed

• Other

  • 1 large clove Garlic or 1 teaspoon crushed

Found on asaucykitchen.com

Description

Ingredients

• 1 1/2 cups uncooked quinoa, rinsed
• 3 cups water or vegetable broth
• 1 can chickpeas, rinsed and drained (400 grams)
• 1 red pepper. seeds removed and sliced
• 2 pounds sweet potatoes (3-4 medium sweet potatoes), peeled and diced into 1 inch chunks
• 2 cans (14 ounces each) black beans, drained and rinsed
• 1 tablespoon chipotle paste
• 4 tablespoons extra virgin olive oil
• 1 large clove garlic or 1 teaspoon crushed
• 1 teaspoon sea salt
• 1 tablespoon lime juice (about half a lime)
• 2 avocados, pitted
• 1/2 small red onion, diced
• juice of 1/2 lime
• 1 small tomato, diced
• 1/4 cup fresh cilantro, chopped
• salt & pepper to taste

Directions

• Preheat oven to 420°F/ 215°C.
• Add all of the ingredients for the chipotle sauce to a mixing bowl and mix together.
• Add the chickpeas, sweet potato chunks, and sliced red pepper to the chipotle sauce to coat.
• Evenly spread the chipotle mixture across a baking sheet and cook in the oven for 30-35 minutes or until the sweet potato is fork tender. Rotate the baking sheet in the oven halfway through cook time.
• Add the quinoa and water/stock to a sauce pot on the stove on medium high heat and bring to a rolling boil. Turn the heat down to low to maintain a gentle simmer and cover and let cook for 15 minutes until all the water has been absorbed. Remove from the heat and leave until you need it.
• Clean out the bowl you were using earlier for the chipotle sauce to make your guacamole. Add all of the guacamole ingredients to the bowl and mash together with a fork.
• Divide everything evenly between four bowl and serve immediately.