Sweet Potato and Black Bean Burrito Bowls (Nut-Free)

Ingredients

• 2 Sweet potatoes, peeled and cubed
• 1 can (15 oz) Black beans, rinsed and drained
• 1 cup Corn kernels
• 1/2 Red onion, diced
• 1 Bell pepper, diced
• 2 tablespoons Olive oil
• 1 teaspoon Chili powder
• 1/2 teaspoon Cumin
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 3 tablespoons Lime juice
• 1/4 cup Cilantro, chopped
• 4 cups Cooked quinoa
• 1 Avocado, diced
• Salsa

Instructions

1. 1Preheat your oven to 400°F (200°C). In a large bowl, combine the 2 peeled and cubed sweet potatoes with 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, tossing until the sweet potatoes are evenly coated.
2. 2Spread the coated sweet potatoes in a single layer on a baking sheet. Roast for 20-25 minutes at 400°F (200°C), until they are tender when pierced with a fork and have slightly caramelized edges.
3. 3While the sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the 1/2 diced red onion and the 1 diced bell pepper. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened.
4. 4Add the 1 can (15 oz) of rinsed and drained black beans and the 1 cup of corn kernels to the skillet with the softened onions and peppers. Continue to cook for another 3-5 minutes over medium heat, stirring occasionally, until the mixture is heated through.
5. 5In a small bowl, whisk together the 3 tablespoons of lime juice and the 1/4 cup of chopped cilantro to create the dressing.
6. 6To assemble the burrito bowls, divide the 4 cups of cooked quinoa evenly among four bowls. Top each bowl with the roasted sweet potatoes, the black bean and corn mixture from the skillet, the 1 diced avocado, and a desired amount of salsa. Drizzle the lime dressing over each bowl.

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