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In recent years, the popularity of plant-based meals has soared, driven by an increasing awareness of health, sustainability, and ethical eating practices. As more individuals and families lean toward vegetarian and vegan diets, the demand for delicious, satisfying, and nutritious recipes has risen sharply. One standout option that perfectly embodies these qualities is the Spicy Sweet Potato Burrito Bowl. This dish is not only bursting with flavor but also packed with nutrients, making it an excellent choice for anyone looking to enjoy a wholesome meal.

Spicy Sweet Potato Burrito Bowls

Discover the vibrant and nutritious Spicy Sweet Potato Burrito Bowls that are perfect for any meal occasion! This vegetarian delight combines roasted sweet potatoes, fluffy quinoa, and protein-packed black beans, all layered with fresh veggies and creamy avocado. Each bowl offers a customizable experience tailored to your taste preferences. Enjoy a healthy, flavorful meal that's not only satisfying but also visually appealing. Dive into this delicious recipe for a wholesome dining experience that everyone will love!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 tablespoon extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (add more or less to taste)

Salt and freshly cracked black pepper to taste

1 cup quinoa, thoroughly rinsed under cold water

2 cups vegetable broth or filtered water

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (use fresh, frozen, or canned)

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1/4 cup red onion, finely diced

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Optional toppings: hot sauce, vegan sour cream, or Greek yogurt

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). In a large mixing bowl, add the diced sweet potatoes. Drizzle with olive oil and sprinkle with smoked paprika, ground cumin, cayenne pepper, salt, and pepper. Toss everything together until the potatoes are evenly coated. Spread the sweet potatoes onto a baking sheet lined with parchment paper in a single layer. Roast them in the oven for 25-30 minutes or until they are fork-tender and have developed a golden-brown caramelization, flipping them halfway through cooking for even roasting.

    Cook the Quinoa: While the sweet potatoes are roasting, prepare the quinoa. In a medium saucepan, combine the thoroughly rinsed quinoa and vegetable broth (or water). Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes or until the liquid is fully absorbed. Afterward, remove the saucepan from heat and let it sit covered for an additional 5 minutes. Fluff the cooked quinoa with a fork to separate the grains.

      Assemble the Bowls: To assemble, take large serving bowls and spoon the fluffy quinoa into the bottom as the base. Top the quinoa with generous portions of roasted sweet potatoes, black beans, corn, diced avocado, halved cherry tomatoes, and finely diced red onion.

        Garnish and Serve: Finish your burrito bowls by sprinkling fresh chopped cilantro on top. Serve each bowl with lime wedges for a zesty touch. For those who enjoy extra heat, add hot sauce or a dollop of vegan sour cream or Greek yogurt.

          Enjoy!: Dive into your vibrant and flavorful Spicy Sweet Potato Burrito Bowl, relishing the harmonious flavors of spice and sweetness in every bite!

            Prep Time, Total Time, Servings: 15 mins | 55 mins | Serves 4