Sweet Potato Burrito Bowls with Mango Corn Salsa
Sweet Potato Burrito Bowls are served with a Mango Corn Salsa to create a nourishing plant-based meal with a medley of sweet, savory & tangy flavors!
Equipment
Ingredients
- 1 cup dry quinoa
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and chopped
- 1 tbsp olive oil
- ¼ tsp cajun seasoning
- ¼ tsp smoked paprika
- ¼ tsp salt
Black Beans
- 1 15oz can black beans, rinsed and drained
- ¼ tsp cajun seasoning
- ¼ tsp smoked paprika
- ¼ tsp salt
Mango Corn Salsa
- 1 cup corn, cooked
- 1 small mango, diced
- 1 medium tomato, diced
- ¼ cup red onion, thinly sliced
- ½ lime, juiced
- ¼ tsp salt
- ¼ tsp black pepper
Mashed Avocado
- 2 avocados
- ½ lime, juiced
- ¼ tsp salt
Instructions
- Prepare the quinoa per package instructions.
- Preheat the oven to 425°F. Peel and chop the sweet potatoes into 1" cubes and toss with a generous drizzle of olive oil, then season with cajun seasoning, smoked paprika and salt. Bake for 30 minutes.
- Prepare the mango corn salsa by adding the mango, corn, tomatoes, red onion, lime juice, salt and pepper to a small bowl. Mix to combine. Place in the fridge until ready to serve.
- Prepare the mashed avocado by mashing the avocado in a bowl with a fork or potato masher and mixing with salt, pepper, garlic powder and lime juice.
- Prepare the black beans by adding the black beans, cajun seasoning, smoked paprika and salt to a sauté pan over low heat. Heat until just warm - about 5-8 minutes, stirring frequently.
- Assemble the bowls adding the quinoa, roasted sweet potatoes, black beans, mashed avocado and mango corn salsa. Enjoy!
Video
Serving: 1serving, Calories: 521kcal, Carbohydrates: 76g, Protein: 12g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Sodium: 718mg, Potassium: 1356mg, Fiber: 15g, Sugar: 14g, Vitamin A: 17256IU, Vitamin C: 42mg, Calcium: 85mg, Iron: 4mg
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