Burrito Bowl with Quinoa, Black Beans and Roasted Sweet Potato
A quick and healthy recipe to devour when hungry! Add tempeh or tofu when you desire an extra source of protein.
How It's Made: Burrito Bowl
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
Preheat the oven to 400°F.
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.
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.
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.
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.
Add the tahini sauce and serve!
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.