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Sweet potatoes are often hailed as a superfood, and for good reason. These vibrant tubers are not only delicious but also packed with essential nutrients that contribute to a balanced diet. Sweet potatoes are an excellent source of vitamins A and C, both of which play vital roles in maintaining overall health. Vitamin A is crucial for good vision, immune function, and skin health, while vitamin C is known for its antioxidant properties and its role in collagen production.

Sweet Potato Burrito Bowl

Discover the deliciousness of the Sweet Potato Burrito Bowl, a colorful and nutritious meal option that’s perfect for health-conscious eaters. This versatile dish combines sweet potatoes, quinoa, black beans, and vibrant veggies, making it easy to customize to your taste. Packed with vitamins, fiber, and antioxidants, it’s not just satisfying but also supports your overall health. Ideal for meal prep or a family dinner, explore how to create this wholesome bowl today!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper, to taste

1 cup quinoa, rinsed

2 cups vegetable broth

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

1 cup corn kernels (frozen or fresh)

1 red bell pepper, diced

1 avocado, sliced

1 cup cherry tomatoes, halved

1 lime, juiced

Fresh cilantro, chopped, for garnish

Optional toppings: sour cream, salsa, or hot sauce

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). In a baking dish, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper until well coated. Spread them out in a single layer. Roast in the oven for about 25-30 minutes, or until tender and slightly caramelized, turning halfway through.

    Cook the Quinoa: While the sweet potatoes are roasting, prepare the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.

      Sauté the Vegetables: In a skillet over medium heat, add a splash of olive oil. Once hot, add the diced red bell pepper and sauté for about 3-4 minutes until softened. Add the corn and black beans, cooking for another 2-3 minutes until heated through.

        Assemble the Bowl: In a large bowl or individual serving bowls, layer the cooked quinoa as the base. Top with the roasted sweet potatoes, sautéed vegetables, cherry tomatoes, and sliced avocado.

          Dress and Garnish: Squeeze fresh lime juice over the top of each bowl. Garnish with chopped cilantro and any additional toppings you desire such as sour cream, salsa, or hot sauce.

            Serve: Enjoy your vibrant and nutritious Sweet Potato Burrito Bowl warm or at room temperature.

              Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings