Black Bean Sweet Potato Burrito Bowls


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


Leave a Comment