Sweet Potato Burger Bowl
A vibrant and nutritious meal featuring roasted sweet potatoes served over quinoa with black beans, corn, and avocado, perfect for health-conscious individuals.
Ingredients
For the Bowl
- 2 medium sweet potatoes Washed and peeled
- 1 can black beans Rinsed and drained
- 1 cup cooked quinoa Cooked according to package instructions
- 1 cup corn kernels Fresh, frozen, or canned
- 1 cup diced cherry tomatoes
- 1 ripe avocado Sliced
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- to taste Salt and pepper
- Fresh cilantro For garnish
- Lime wedges For serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and peel the sweet potatoes. Cut them into bite-sized cubes and place them in a large bowl.
- Drizzle the sweet potato cubes with olive oil, garlic powder, cumin, smoked paprika, salt, and pepper. Toss to coat evenly.
- Spread the seasoned sweet potato cubes in a single layer on a baking sheet lined with parchment paper.
- Roast in the oven for about 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
- While the sweet potatoes roast, cook the quinoa according to package instructions if you haven’t already done so.
Assembly
- In a bowl, combine the rinsed black beans, corn, and diced cherry tomatoes.
- When the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
- To assemble your bowl, start with a base of quinoa, add a generous portion of the black bean mixture, top with roasted sweet potatoes, and finish with sliced avocado.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For added texture, consider including crunchy tortilla strips or chopped nuts. Adjust serving sizes by moderating the quinoa to make room for all the toppings. Grilled chicken or chickpeas can be added for extra protein.