Sweet Potato Burrito Bowls

Sweet Potato Burrito Bowls with zesty black beans and quinoa, avocado pico de gallo, and chipotle-lime tahini sauce. Nutrient-packed and perfect for meal prep lunches.

Course Grain Bowl, lunch

Cuisine American, Mexican

Diet Gluten Free, Vegan

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings

Calories 565kcal

Author Jamie Vespa MS, RD

Equipment

Rimmed baking sheet
Medium Saucepan with Lid
Mixing bowls

Ingredients

1 lb. sweet potatoes, peeled and cut into 1/2-inch cubes (about 3 medium)
2 Tbsp. extra-virgin olive oil, divided
2 tsp. chili powder, divided
1 1/4 tsp. ground cumin, divided
1 tsp. granulated garlic, divided
3/4 tsp. salt, divided
1 red bell pepper, chopped
1 cup chopped red onion
1 cup dry quinoa
2 cups vegetable broth
1 (15-oz.) can black beans, rinsed and drained
3 Tbsp. finely chopped fresh cilantro

Avocado Pico de Gallo (optional)

1 medium avocado, peeled and cut into cubes
1 cup diced tomatoes (or halved cherry tomatoes)
1/4 cup finely chopped red onion
3 Tbsp. finely chopped fresh cilantro
1 small jalapeño (seeds and ribs removed), finely chopped optional
2 Tbsp. fresh lime juice
1/4 tsp. salt (or more to taste)

Chipotle-Lime Tahini Sauce

1/4 cup tahini, well-stirred (such as Soom Foods)
1 Tbsp. adobo sauce (from a can of chipotles in adobo)
2 tsp. lime juice
1/4 tsp. salt (or more to taste)

Instructions

Preheat oven to 425ºF. Place sweet potatoes on a rimmed baking sheet and add 1 Tbsp. oil, 1 tsp. chili powder, 1/2 tsp. cumin, 1/2 tsp. garlic powder, and 1/2 tsp. salt; toss well to coat. Roast sweet potatoes for 25 to 28 minutes, tossing once halfway through, until tender.
Meanwhile, heat remaining 1 Tbsp. oil in a medium saucepan over medium-high heat. Once hot, add bell pepper and red onion; cook 5 to 6 minutes, stirring occasionally, until soft. Next, stir in quinoa, remaining 1 tsp. chili powder, 3/4 tsp. cumin, 1/2 tsp. garlic, and 1/4 tsp. salt; cook 2 more minutes, stirring often, to lightly toast quinoa.
Add vegetable broth and bring mixture to a low boil. Cover, reduce heat to medium-low, and simmer until all liquid is absorbed and quinoa is fluffy, about 15 minutes.
Stir black beans and cilantro into quinoa mixture and remove from heat. Keep lid on to gently steam grains and keep warm while you prepare remainder of recipe.
Prepare Avocado Pico de Gallo (if using). In a medium bowl, combine avocado, tomatoes, red onion, cilantro, and jalapeño (if using). Add lime juice and salt; stir to combine.
Prepare Chipotle-Lime Tahini Sauce. In a small bowl, combine tahini, adobo sauce, lime juice, and salt; stir to combine. Gradually whisk in water in 1 Tbsp. increments until desired consistency is achieved. (I typically use 3 to 4 Tbsp. total.)
Assemble Bowls. Divide quinoa mixture and roasted sweet potatoes evenly between each of four bowls. Add a scoop of avocado pico de gallo and drizzle Chipotle-Lime Tahini Sauce overtop. Garnish with additional fresh cilantro, if desired.

Notes

Make-Ahead: Chop all of the veggies up to 3 days in advance and store in an airtight container in the fridge. You can also prep the pico 1 day ahead.

Store: It's best to store the leftover quinoa mixture and sweet potatoes separately from the pico and sauce. All components can be refrigerated for up to 3 days, with the exception of the sauce, which will last up to 2 weeks.

Reheat: Transfer the quinoa mixture and sweet potatoes to a microwave-safe bowl and nook in 30 second intervals, stirring each time, until warm. Serve with chilled pico and tahini sauce. (Note: the tahini sauce may need another 1 to 2 tsp of water mixed in to loosen it back up.)

Nutrition