These quinoa burrito bowls are piled high with flavorful blackened sweet potato cubes and all the burrito bowl fixins’ including black beans, corn, avocado, tomato, and lots of cheese.

Burrito bowls and weeknight dinners go hand-in-hand and these winners are about to completely change the game.

We’re kicking the typical meat and rice to the curb today and instead employing tender, spicy blackened sweet potatoes and lots of fluffy quinoa instead.

Spoiler alert: it all works out pretty dang good. These bowls are an absolute masterpiece of flavors and we’re not holding back our toppings game either.

I spy your latest and greatest meal prep project!!

These Burrito Bowls feature…

A bed of fluffy quinoa
Soft and tender blackened sweet potato cubes
Tons of toppings including avocado, beans, corn, tomato, lettuce, sour cream, cheese, and cilantro

Making the Burrito Bowls

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Sweet potatoes
Olive oil
Spices
Quinoa
Black beans
Corn
Tomatoes
Avocados
Lettuce
Monterey jack cheese
Sour cream
Cilantro

How to Cook Quinoa

You will need about 4 cups of cooked quinoa to yield 4 servings for these burrito bowls. Cooking the quinoa is a quick process that you can do in minutes and it stores well in refrigerator up to 6 days.

To make 4 cups quinoa, combine 1-1/2 cups dry quinoa and 3 cups water in a saucepan with a few pinches of salt and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow to simmer 10-15 minutes until quinoa is fluffy and most of the water has evaporated.

Tips for Perfect Burrito Bowls

Cut sweet potatoes in uniform size – try to get the sweet potatoes in uniform 1/2-inch cubes so they roast evenly. We like to keep the skins on for a little added texture and nutrients.
Slice avocado just before serving – this will prevent it from getting brown.
Serve bowls immediately after assembly – because of the mix of fresh and hot ingredients, these bowls are best if served immediately once assembled. Keep reading for meal prep options!

Recipe Variations

Try these ideas for a different twist on these bowls.

Try a different grain – steamed brown rice, white rice, cauliflower rice, couscous, or farro would be fantastic grains to use in place of the quinoa.
Make it into a salad – skip the quinoa and build these bowls on a base of chopped lettuce instead for a salad option.
Add different toppings – you can get creative with different sauces, queso, salsa, crushed chips, etc. These bowls are a blank slate for all your topping favorites!
Make it spicy – add a few shakes of cayenne pepper or your favorite hot sauce to sweet potatoes.

Make Ahead Instructions

Follow these instructions for time-saving make ahead tips.

Cook quinoa – cook the quinoa and store in refrigerator up to 6 days.
Roast sweet potatoes – roast sweet potatoes, cool, and store in refrigerator up to 6 days.
Prep bowl components – chop the toppings (except the avocado) and store in refrigerator up to 4 days.
Assemble meal prep containers – assemble quinoa, sweet potatoes, black beans, and corn in meal prep containers and store in refrigerator up to 6 days. Store toppings in separate containers and once ready to serve bowls, reheat meal prep containers in microwave and top with toppings.

These bowls are such a simple concept and you might think that you’ll miss the meat here, but I promise you won’t! The sweet potatoes add the perfect savory and spiced element that goes so well with the fluffy quinoa and allll that toppings goodness.

Only way you can go wrong here is going light on the toppings. Just don’t do it.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Watch these bowls made step-by-step on Google web stories.

More loaded dinner bowls to try next!

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