Sweet Potato Burger Bowl
A colorful and nutritious bowl featuring roasted sweet potatoes combined with black beans, avocado, cherry tomatoes, and quinoa, topped with fresh cilantro and lime.
Ingredients
For the Burger Bowl
- 2 large sweet potatoes Wash and peel before cubing.
- 1 can black beans, rinsed and drained Can substitute with chickpeas or lentils.
- 1 avocado, diced Use ripe for best flavor.
- 1 cup cherry tomatoes, halved Add color and freshness.
- 1 cup corn kernels Fresh or frozen can be used.
- 1 cup cooked quinoa Substitutable with brown rice or farro.
- 1 teaspoon olive oil For roasting sweet potatoes.
- 1 teaspoon smoked paprika Enhances flavor.
- 1 teaspoon garlic powder Adds flavor to the sweet potatoes.
- to taste salt and pepper Adjust based on preference.
- for garnish fresh cilantro Add freshness.
- for serving lime wedges Enhances flavor with fresh juice.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and peel the sweet potatoes, then cut them into 1-inch cubes.
- In a large bowl, toss sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper until well coated.
Roasting
- Spread the sweet potatoes on a baking sheet in a single layer and roast for about 25-30 minutes, or until tender and golden brown, flipping halfway through.
Mixing
- In a medium bowl, mix together rinsed black beans, diced avocado, halved cherry tomatoes, corn kernels, and cooked quinoa.
- Once sweet potatoes are done, let them cool slightly before adding to the mixture.
- Gently toss all ingredients together until well combined and adjust seasoning if needed.
Serving
- Serve in bowls, garnished with fresh cilantro and lime wedges on the side.
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Notes
Season the sweet potatoes well for better flavor. Experiment with herbs and spices for variations. Store components separately to maintain freshness if preparing ahead.