Sweet Potato-Black Bean Burrito Bowl

Serves: 2

For the quinoa:

  • 1 cup quinoa
  • 2 cups water
  • Salt to taste
  • 1 teaspoon chopped cilantro (Optional)

For the guacamole:

  • 2 ripe avocados, seeded and peeled
  • 1 tablespoon leamon juice
  • 1 garlic clove minced or ¼ teaspoon garlic powder
  • 1 small onion chopped finely
  • 1 jalapeño chopped finely
  • salt and pepper to taste

For the Vegetables:

  • 1 teaspoon olive oil
  • 1 cup sliced onion
  • ½ cup sliced bell pepper
  • Salt to taste

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For the sweet potato:

  • 1 small sweet potato
  • 1 teaspoon olive oil
  • Salt and pepper to taste

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For the Bowl:

  • 1 can black beans,drained and rinsed
  • 1 cup cooked sweet corn
  • 1 cup chopped tomatoes
  • ½ cup lettuce chopped
  • Quinoa
  • Cooked vegetables
  • Guacamole

Method:

  1. Cook quinoa by adding 1 cup quinoa and 2 cups water in a pan. Add salt to taste. Keep it aside.
  2. Prepare guacamole by adding all the ingredients written under ‘For the guacamole’ and keep it aside.
  3. Add 2 teaspoon in a pan. Add sliced onion and bell pepper. fry them till they are cooked. Turn off the heat and add salt and pepper to taste.
  4. Wash and peel the sweet potato and cut into small chunks. Heat oil in a pan. Add sweet potato chunks, salt and pepper. Mix well and cook till they are soft enough to be pierced by a fork.

How to assemble:

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  1. Add quinoa to the bowl and then add black beans.
  2. Add all the cooked vegetables and sweet potatoes.
  3. Add chopped tomatoes, corn and lettuce.
  4. Top with guacamole.
  5. Mix well everything and enjoy!