Has this summer flown by or what?! Somewhere in the midst of new pups, family, and travel the summer has almost come and gone! I can’t believe it! Everyone is getting ready to go back to school and get back into the regular routine. I’ve definitely been feeling the desire for routine and just getting back on track in general. After a summer of grilling and lots of protein, I’m ready for some lighter, veggie based fare to balance it all out.
Local veggies are still in their peak and I just had to take advantage of the ripe tomatoes and sweet corn! I make some version of this corn salsa all summer long, it just never gets old and it goes with everything!! I also had some sweet potatoes that needed to be used up and I’m so glad I incorporated them into this recipe, they really added something special!!
This dish is super easy to make and will provide you with plenty of leftovers to have later in the week. Feel free to use the salsa again on salads, in veggie wraps, breakfast tacos, it even tastes great on it’s own as a snack!!
1. Info for Vegetarian Sweet Potato and Black Bean Burrito Bowl
- Cook Time: 20 mins
- Total Time: 35 mins
- Servings: 4
- Calories: unavailable
2. Ingredients for Vegetarian Sweet Potato and Black Bean Burrito Bowl
- kernels from 4 ears of fresh sweet corn
- 2 pints cherry or grape tomatoes, cut into quarters
- 1 cup freshly minced cilantro
- juice of 2-3 limes
- sea salt and fresh black pepper to taste
- 2 cups quinoa (I used red quinoa but any kind will work)
- 1 tsp dried onion flakes
- 1 tsp dried garlic flakes
- pinch of sea salt
- 1 tsp oregano
- 4 cups water
- 3 sweet potatoes, peeled and cut into small cubes
- olive oil
- 1 can of black beans
- For the salsa: Place corn, tomatoes, onion, jalapeno, cilantro, lime juice, and sea salt into a large mixing bowl and toss until well combined. Adjust salt, pepper, and lime to taste. Let sit for about 10-15 mins to let the flavors combine.
- For the burrito bowl: In a pot over medium heat, bring 4 cups of water to a boil. Add quinoa, spices, and a dash of sea salt and cook covered until all the moisture is absorbed, about 15mins. Remove from heat and keep covered.
- While your quinoa is cooking, preheat the oven to 425 degrees. Peel and dice your sweet potatoes. Then put them in a large ziplock bag, drizzle with olive oil (lately I’ve been using Avocado Oil from Costco and I really like it, plus it’s loaded with health benefits!), and sprinkle with sea salt. Seal the bag and then shake until potatoes are evenly coated. Place on a baking dish covered in foil and bake for 15 mins or until edges are golden brown.
- While the potatoes are cooking, heat your black beans over med heat.
- Once everything finished cooking I decided it would be easiest to create a burrito bar and simply put each dish on the counter and let everyone go to town creating their own bowls! You could also include cultured organic sour cream, fresh cilantro, cooked protein, and/or fresh avocado slices if you have them.