Simple Superfood Burrito Bowl Recipe:
* 2-3 medium sized sweet potatoes diced in 1/2 inch cubes
* 2 tablespoons cold pressed avocado oil
* 1 bell pepper chopped
* 2 cups of fresh black beans or (1 can, organic unsalted black beans- drain juice once heated over stove)
* 2 cup organic sweet or roasted corn
* 1-2 avocados diced
* 1 cup vegan shredded cheddar cheese (brand of choice: Violife)
* 1 cup non dairy sour cream (brand of choice: Forager)
* 1 cup traditional organic Quinoa, cook according to package (brand of choice: Ancient Harvest)
* Handful organic cilantro chopped
* 2 roma tomatoes chopped
* 1/2 small onion chopped
* 1 lime
* 1 teaspoon fine sea salt
* 1 teaspoon freshly ground pepper
* 1 teaspoon ground chili powder
* 1 teaspoon paprika
* 1 teaspoon ground cumin
Seasoned Roasted Sweet Potatoes:
* Preheat oven to 400 degrees Fahrenheit
* Wash and dry before chopping into small cubes. I personally do not like to remove the skin before cooking, but you can remove based on preference.
* Toss the cubes with the avocado oil and seasonings: cumin, chili powder, paprika, salt, and pepper.. More seasonings can be added based on level of spice preference.
* Spread over large baking sheet so that potatoes are evenly dispersed.
* Bake at 400 degrees Fahrenheit, tossing the sweet potatoes every 10-15 minutes to prevent them from overcooking or burning. Cooking time varies from 40-45 mins.
Fresh Pico De Gallo:
Combine chopped onion, tomato, jalapeño, lime, and cilantro. Sprinkle with ground black pepper and sea salt.
Bowl Prep:
Layer cooked quinoa, black beans, roasted sweet potatoes, black beans, red bell pepper, corn, pico de gallo, diced avocado, vegan cheese and sour cream. Left over ingredients can also be enjoyed as tacos or wrapped in flour tortillas. Enjoy!
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DSHEA DISCLAIMER: The statements (appearing on this website) have not been evaluated by the Food and Drug Administration (FDA). The plant based recipes on this website are not intended to diagnose, treat, cure, or prevent any disease.