Serves 6
Prep time: 10 minutes
Cook time: 20-25 minutes
Ingredients
3 c. quinoa, cooked (note: 1 c. uncooked = approximately 3 c. cooked)
3 T. extra virgin olive oil
1½ t. ground cumin
¾ t. smoked paprika
¾ t. garlic powder
Sea salt and black pepper, to taste
3 sweet potatoes, peeled and diced
2 14.5 oz. black beans, rinsed and drained
2 c. frozen sweet corn, cooked according to package directions
2 medium red bell peppers, sliced thin
2 medium avocados, sliced
For Dressing
½ c. fresh cilantro, chopped
1/3 c. plain Greek or non-dairy yogurt
3 T. red wine vinegar
3 T. extra virgin olive oil
1 T. honey
1 t. Dijon mustard
½ t. ground cumin
½ t. smoked paprika
2 garlic cloves, peeled
Sea salt and black pepper, to taste
Directions
- Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper. Set aside.
- In a small bowl, combine olive oil, cumin, smoked paprika, and garlic powder. Season with salt and black pepper, to taste, and set aside.
- In a large bowl, combine diced sweet potatoes with the olive oil seasoning. Once coated, spread sweet potatoes in a single layer on the prepared baking sheet before placing in the pre-heated oven.
- Roast sweet potatoes for 20-25 minutes, or until nicely browned. Remove pan from oven and set aside.
- While potatoes are roasting, combine fresh cilantro, Greek or non-dairy yogurt, red wine vinegar, olive oil, honey, Dijon mustard, ground cumin, smoked paprika, and garlic in a blender or food processor. Season with salt and black pepper, to taste and blend until smooth. Set aside
- Assemble the burrito bowls by distributing quinoa evenly and then topping with the veggies and beans. Drizzle some dressing on top and serve immediately. Enjoy!
