Quinoa Burrito Bowls with Blackened Sweet Potatoes
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.
Servings 4 servings
Calories 577kcal
Ingredients
Blackened Sweet Potatoes
- 2 medium sweet potatoes, cut into 1/2-in cubes
- 1 tablespoon olive oil
- 1-1/2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
Burrito Bowls
- 4 cups warm cooked quinoa
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 2 medium tomatoes, cored and diced into 1/2-in cubes
- 2 medium avocados, diced into 1/2-in cubes
- 1 cup shredded lettuce
- 1 cup shredded Monterey jack cheese
- Sour cream and fresh cilantro for serving
Instructions
Blackened Sweet Potatoes
- Preheat oven to 400F and lightly grease a large baking sheet.
- In a large bowl, toss sweet potatoes with olive oil and seasonings until evenly coated. Spread in an even layer on baking sheet and roast sweet potatoes at 400F 20-25 minutes until tender. Remove from oven and keep warm if assembling bowls immediately.
Burrito Bowls
- Divide quinoa, blackened sweet potatoes, black beans, corn, tomatoes, avocado, lettuce, and cheese between 4 serving bowls. Top bowls with sour cream and cilantro and serve. Enjoy!
Notes
Storing Instructions
Store meal prep containers of bowls in refrigerator up to 6 days.
Nutrition
Serving: 1 burrito bowl | Calories: 577kcal | Carbohydrates: 75.4g | Protein: 20.4g | Fat: 23.4g | Saturated Fat: 7.4g | Cholesterol: 22mg | Potassium: 1315mg | Fiber: 12.9g | Sugar: 3.9g | Calcium: 269mg | Iron: 6mg