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Before diving into the assembly of your spicy sweet potato burrito bowls, let’s talk about quinoa. This nutrient-dense grain is a staple in many healthy diets, but it does require a little prep work to ensure the best flavor and texture. One of the most crucial steps is rinsing the quinoa before cooking. Rinsing helps to remove a natural coating called saponin, which can impart a bitter taste if not washed away. This simple step ensures that your quinoa will be light and fluffy, enhancing the overall flavor of your burrito bowl.

Spicy Sweet Potato Burrito Bowls

Discover the delicious world of spicy sweet potato burrito bowls, a perfect blend of flavor and nutrition that’s easy to make and highly customizable! Packed with roasted sweet potatoes, protein-rich quinoa, and colorful fresh veggies, this dish is not only satisfying but also supports your health goals. Each bowl is bursting with vibrant flavors and essential nutrients. Experience the joy of plant-based cooking with this delightful recipe that’s sure to please everyone at the table!
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Ingredients
  

Sweet Potatoes:

2 medium sweet potatoes, peeled and diced into 1-inch cubes

Seasoning:

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (or adjust to your spice preference)

Salt and black pepper to taste

Quinoa:

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

Toppings:

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

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

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1/4 cup red onion, finely diced

Garnish:

Fresh cilantro leaves, roughly chopped

Lime wedges for serving

Optional: Your choice of hot sauce, vegan sour cream, or Greek yogurt for an extra layer of creaminess

Instructions
 

Roast the Sweet Potatoes:

    - Preheat your oven to 425°F (220°C).

      - In a large mixing bowl, combine the diced sweet potatoes with olive oil, smoked paprika, ground cumin, cayenne pepper, and a pinch of salt and pepper. Toss until the sweet potatoes are evenly coated in the seasoning.

        - Arrange the sweet potatoes in a single layer on a baking sheet lined with parchment paper.

          - Roast in the oven for 25-30 minutes, or until they are fork-tender and lightly caramelized, flipping the potatoes halfway through to ensure even cooking.

            Cook the Quinoa:

              - While the sweet potatoes are roasting, place the rinsed quinoa and vegetable broth (or water) into a medium saucepan.

                - Bring the mixture to a boil over medium-high heat.

                  - Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the liquid is fully absorbed.

                    - Remove the saucepan from heat and let it sit covered for an additional 5 minutes, then fluff the quinoa with a fork.

                      Assemble the Bowls:

                        - In large serving bowls, spoon the cooked quinoa as the base.

                          - Layer the roasted sweet potatoes, black beans, corn, diced avocado, cherry tomatoes, and red onion on top of the quinoa.

                            Garnish and Serve:

                              - Sprinkle freshly chopped cilantro over the assembled bowls for a burst of flavor and color.

                                - Serve with lime wedges on the side for squeezing over the top.

                                  - For an extra kick, drizzle with hot sauce or top with a dollop of vegan sour cream or Greek yogurt as desired.

                                    Enjoy!:

                                      - Dig into your spicy sweet potato burrito bowl and relish the wonderful medley of flavors—spice and sweetness come together for a delightful meal!

                                        Prep Time, Total Time, Servings:

                                          - Prep Time: 15 minutes

                                            - Total Time: 55 minutes

                                              - Servings: 4