Burrito Bowl with Quinoa, Black Beans and Roasted Sweet Potato

Prep Time 5 minutes
Cook Time 25 minutes
Servings 2 people
A quick and healthy recipe to devour when hungry! Add tempeh or tofu when you desire an extra source of protein.
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How It's Made: Burrito Bowl

Ingredients

  • 1/2 cup of quinoa
  • 1 tablespoon of coconut oil
  • A pinch of sea salt
  • 2 medium sized sweet potatoes
  • 2 tablespoons of olive oil
  • 1/2 tablespoon of smoked paprika
  • A large pinch of sea salt
  • /4 cup of Pumpkin seeds
  • 2 cups of cooked black beans
  • 1 teaspoon of ground cumin seeds
  • 1 tablespoon of lime juice
  • 1 ripe avocado

Directions

  1. Preheat the oven to 400°F.
  2. Cook the quinoa in 1 cup of water with coconut oil and salt. Bring to a boil, reduce heat and cover for 15 minutes. Remove from heat and keep warm.
  3. Cut the sweet potatoes into large cubes. In a salad bowl, toss the sweet potato cubes with olive oil, paprika, salt and pepper. On a parchment paper lined baking sheet, evenly place the cubes and bake for 25 minutes.
  4. In a large dry pan, toast the pumpking seeds for a few minutes making sure not to burn them. In a small pot, heat the black beans along with a dash of olive oil, cumin, salt and pepper. Set aside and keep warm. When it is time to serve, add the lime juice.
  5. Cut the avocado in cubes. In a large bowl, add the quinoa, roasted sweet potato and black beans. Top with the avocado cubes and sprinkle with the toasted pumpkin seeds.
  6. Add the tahini sauce and serve!

How it's made: Tahini lemon garlic sauce

Ingredients

  • 1 cup of tahini (sesame paste)
  • 7 tablespoons of water
  • 4 tablespoons of lemon juice
  • 1 clove of garlic
  • Sea salt and ground pepper
  • 1 tablespoon of extra virgin olive oil

Directions

  1. Put the tahini into a bowl. Add the water and mix with a whisk or spoon. At first the tahini will get a little sticky and will be slow to absorb the water, but keep stirring until the mix is smooth. Add the lemon juice, olive oil, minced garlic, and salt and pepper, and mix. 
  2. The sauce will keep for 4 to 5 days in the refrigerator. Add a little water as needed if the mixture appears too thick.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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