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In the world of healthy eating, few dishes can match the vibrant flavors and wholesome ingredients of a spicy sweet potato burrito bowl. This colorful meal is not only a feast for the eyes but also a powerhouse of nutrition, combining the creamy sweetness of roasted sweet potatoes with a medley of spices and fresh vegetables. Burrito bowls have surged in popularity for their versatility, allowing for endless customization to suit individual tastes and dietary preferences. They are the perfect canvas for creativity, making them an ideal choice for both meal prep and weeknight dinners.

Spicy Sweet Potato Burrito Bowls

Discover the delicious world of spicy sweet potato burrito bowls—a nutritious and vibrant meal perfect for any occasion. This recipe combines roasted sweet potatoes with quinoa, fresh veggies, and flavorful spices for a satisfying dish that's easy to customize. Packed with vitamins and fiber, these bowls support your health while tantalizing your taste buds. Perfect for meal prep or a cozy weeknight dinner, indulge in a creative and filling feast that everyone will adore.
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Ingredients
  

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

1 tablespoon extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

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

Salt and freshly ground black pepper, to taste

1 cup quinoa, thoroughly rinsed and drained

2 cups vegetable broth or water

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

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

1 red bell pepper, diced (remove seeds and stem)

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, finely chopped

Juice of 1 lime

Optional toppings: sour cream, sliced jalapeños, crumbled feta cheese, hot sauce

Instructions
 

Prepare the Sweet Potatoes: Preheat your oven to 425°F (220°C). In a mixing bowl, combine the cubed sweet potatoes with extra virgin olive oil, smoked paprika, ground cumin, cayenne pepper, salt, and freshly ground black pepper. Ensure all the sweet potatoes are evenly coated. Spread the seasoned cubes on a baking sheet in a single layer to promote even roasting.

    Roast the Sweet Potatoes: Place the baking sheet in the preheated oven and roast the sweet potatoes for about 25-30 minutes. Flip the cubes halfway through cooking to achieve that perfect tenderness and slight caramelization on all sides.

      Cook the Quinoa: While the sweet potatoes are roasting, bring 2 cups of vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, stir once, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, or until all the liquid is absorbed. Fluff the cooked quinoa with a fork and set it aside to cool slightly.

        Prep the Bowl Ingredients: In a large serving bowl, mix together the black beans, corn, diced red bell pepper, and halved cherry tomatoes. Drizzle the mixture with fresh lime juice and season with salt and freshly ground black pepper to taste. Gently toss until everything is evenly combined.

          Assemble the Bowls: For serving, place a generous portion of the fluffy quinoa at the bottom of each bowl. Top first with the roasted sweet potatoes, followed by the vibrant black bean and corn mixture. Add the diced avocado on top, and finish with a sprinkle of freshly chopped cilantro for an added burst of freshness.

            Customize with Optional Toppings: Feel free to personalize your burrito bowls! Add any of your favorite toppings, such as a dollop of sour cream, slices of fiery jalapeños for extra spice, crumbled feta cheese for a creamy texture, or a drizzle of hot sauce for those who crave a kick.

              Serve & Enjoy: Serve your hearty Spicy Sweet Potato Burrito Bowls warm, and savor the delicious blend of flavors!

                Prep Time, Total Time, Servings:

                  20 minutes | 55 minutes | Serves 4