Without fail, this is one of my staple recipes I eat at least three times a week! I think the rest of you will catch on and soon become lovers of this recipe! So first things first, what is a Burrito Bowl? Basically it’s what I call a huge salad bowl with the base being dark leafy greens, topped with a protein (lean meats, beans, or quinoa), a carbohydrate (brown rice or my all time favorite Quinoa!), and a healthy fat (avocados). It’s a perfect meal-in-a-bowl and completely nourishing when you’re choosing your toppings wisely.
Sweet Potato “Meat” Portion
- 2 large sweet potato, peeled and diced into 1-inch
- 1-2 Tbsp Avocado Oil
- 1/2 freshly squeezed lime
- Finely chopped, jalapeño (optional)
- 1 tsp Taco Seasoning
1 cup uncooked Quinoa
2 cups water for uncooked quinoa
Pico De Gallo Salsa (homemade or store bought):
- 2-3 cups tomatoes, chopped
- 1/2 onion, finely chopped
- 1 jalapeño,finely chopped
- 1/5 cup fresh cilantro, finely chopped
- 1/2 freshly squeezed lime juice
- Dash of Sea Salt and Pepper
- 1 sliced jalapeño (optional)
- Spicy pickles (optional)
- Hot Sauce (optional)
- Avocado, pitted and sliced
- Black Beans (optional)
- Corn (optional)
- Preheat oven to 400 degrees F (204 degrees C).
- Add diced diced sweet potatoes to a bare baking sheet (1 large or 2 small, depending on size of sweet potatoes) and toss with oil, taco seasoning, diced jalapeño (optional) and fresh lime juice, then arrange in a single layer.
- Bake for 20-25 minutes, flipping once at the halfway point to ensure even baking. You’ll know it’s done when fork tender, golden brown, and slightly caramelized.
- Combine the pico de gallo ingredients ahead so it has time to marinate. Chop and combine all the pico de gallo ingredients, stir together, put in air tight container, store in refrigerator until ready to serve.
- For the quinoa, measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain. Place the well rinsed quinoa in the rice cooker and add 2 cups of water. Fluff when ready to eat!
- Once all items are heated and toppings are on the table, grab a serving bowl and serve quinoa as a base for the burrito bowl. Next, top it with warm sweet potatoes, avocado, salsa, extra hot sauce, sliced fresh jalapeño, black beans and corn. Continue adding your favorite toppings and enjoy.