Black Bean Sweet Potato Burrito Bowls

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

Cilantro Dressing:

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

Instructions