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In recent years, the culinary landscape has seen a significant shift towards healthier eating habits, with more individuals seeking out nutritious and flavorful vegetarian meals. This trend is not only a response to the growing awareness of health and wellness but also an acknowledgment of the rich tapestry of flavors that vegetarian cuisine can offer. One standout recipe that embodies this shift is the Spicy Sweet Potato Burrito Bowl. This dish not only pleases the palate but also provides a wealth of nutrients that support a balanced diet.

Spicy Sweet Potato Burrito Bowls

Discover the delicious and nutritious Spicy Sweet Potato Burrito Bowls, a perfect meal for anyone seeking a flavorful vegetarian option. This dish combines roasted sweet potatoes, fluffy quinoa, black beans, and fresh veggies, all topped with vibrant herbs and lime for a refreshing kick. It's not just satisfying to eat, but also packed with vitamins and protein, making it great for meal prep or a cozy dinner. Explore the blend of spices and textures that make this bowl a delightful culinary experience!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups vegetable broth or water

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

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

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1/4 cup red onion, diced

Fresh cilantro for garnish

Lime wedges for serving

Optional: hot sauce, vegan sour cream, or Greek yogurt for topping

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, cayenne pepper, salt, and pepper until well coated. Spread them in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until fork-tender and slightly caramelized, flipping halfway through for even cooking.

    Cook the Quinoa: While the sweet potatoes are roasting, combine the rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

      Assemble the Bowls: In large serving bowls, distribute the cooked quinoa as the base. Top with the roasted sweet potatoes, black beans, corn, diced avocado, cherry tomatoes, and red onion.

        Garnish and Serve: Sprinkle fresh cilantro on top and serve with lime wedges. Add hot sauce or a dab of vegan sour cream or Greek yogurt if desired for an extra kick.

          Enjoy!: Dig into your spicy sweet potato burrito bowl and savor the deliciously balanced combination of spice and sweetness!

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