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
For the sweet potato:
- 1 small sweet potato
- 1 teaspoon olive oil
- Salt and pepper to taste
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:
- Cook quinoa by adding 1 cup quinoa and 2 cups water in a pan. Add salt to taste. Keep it aside.
- Prepare guacamole by adding all the ingredients written under 'For the guacamole' and keep it aside.
- 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.
- 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:
- Add quinoa to the bowl and then add black beans.
- Add all the cooked vegetables and sweet potatoes.
- Add chopped tomatoes, corn and lettuce.
- Top with guacamole.
- Mix well everything and enjoy!