Sweet Potato and Chorizo Burrito Bowls

Ingredients

• 2 medium Sweet Potatoes
• 1 package (12 oz) Chorizo (Soy-Based)
• 2 tablespoons Olive Oil
• 1 can (15 oz) Black Beans
• 1 cup Corn
• 1 cup Quinoa
• 2 cups Chicken Broth
• 1 medium Avocado
• 1 cup Salsa
• 1 lime Lime
• 1 teaspoon Chili Powder
• 0.5 teaspoon Cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Cut the 2 medium sweet potatoes into 1.27 cm cubes. In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.5 teaspoon salt, and 0.25 teaspoon pepper until they are evenly coated. Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until the sweet potatoes are tender when pierced with a fork.
2. 2While the sweet potatoes roast, rinse the 1 cup of quinoa under cold water using a fine-mesh sieve. In a medium saucepan, combine the rinsed 1 cup of quinoa with 2 cups of chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa appears fluffy. Remove the saucepan from the heat and let it stand, still covered, for 5 minutes to allow the quinoa to finish steaming.
3. 3While the sweet potatoes and quinoa cook, remove the casing from the 1 package (about 340 g) of chorizo. Place the chorizo in a 25.4 cm skillet over medium heat and cook for 8-10 minutes, breaking it up into small pieces with a spoon, until it is browned and cooked through. Carefully drain off any excess grease from the skillet.
4. 4Prepare the remaining toppings: cut the 1 medium avocado into 1.27 cm cubes. Rinse the 1 can (about 425 g) of black beans under cold water in a sieve, then drain them thoroughly. Squeeze the juice from the 1 lime into a small bowl, removing any seeds.
5. 5To assemble the burrito bowls, divide the cooked 1 cup of quinoa evenly among 4 bowls. Top each bowl with a generous portion of the roasted sweet potatoes, the cooked 1 package (about 340 g) of chorizo, the rinsed and drained 1 can (about 425 g) of black beans, and the 1 cup of corn.
6. 6Finish each bowl by adding the cubed 1 medium avocado, a dollop of the 1 cup of salsa, and a squeeze of the juice from the 1 lime over each serving. Serve the burrito bowls immediately.

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