Sweet Potato Black Bean Burrito Bowl

This sweet potato black bean burrito bowl is loaded with veggies, beans and drizzled with a creamy silken tofu and tahini dressing. The veggies and beans are roasted on one tray with lots of spices and served with quinoa, avocado and Pico de Gallo.  This fibre and plant-packed (12 plant points in total!) dish will become your easy go-to dinner recipe.

Prep time: 10 minutes

Cook time: 30-35 minutes

Servings: 2

Ingredients

• 1/2 cup quinoa
• 1 large sweet potato (or 2 small sweet potatoes)
• 2 tbsp olive oil, divided (see notes for oil-free)
• 1 cup cooked black beans
• 1 red pepper
• 1 red onion
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cumin powder
• 1/2 tsp salt
• 15 cherry tomatoes
• Handful of cilantro
• 1 tbsp lemon juice
• 1 avocado

Creamy Dressing

• 100g silken tofu
• 1/2 tsp garlic powder
• 1 tbsp lemon juice
• 1 tbsp tahini
• 3 tbsp water

Equipment

• Lined baking sheet
• Blender

Instructions

1. Preheat oven to 375F.
2. Cube sweet potatoes and add to a lined baking sheet with 1 tbsp of olive oil, then roast for 15 minutes while you prepare the remaining veggies.
3. Drain and rinse the black beans, thinly slice the red pepper, and cut the red onion into quarters. Set one quarter aside for the Pico de Gallo, and cut the remaining quarters into thirds (the onion pieces should be relatively large).
4. After 15 minutes, remove the sweet potatoes from the oven. Add the red onion, peppers and black beans to the baking sheet. Drizzle with the remaining 1 tbsp of olive oil, then add paprika, garlic powder, cumin and salt to the veggies and mix until they’re well coated. Roast for another 15 minutes, or until the potatoes are soft when poked with a fork.
5. Add quinoa to a pot with 1 cup of water, cover and bring to a boil, then reduce to simmer covered until all of the water has been absorbed.
6. Prepare the Pico de Gallo by finely dicing the remaining red onion, halving cherry tomatoes and roughly chopping cilantro. Add them to a bowl with 1 tbsp of lemon juice and mix well.
7. Thinly slice an avocado.
8. Prepare the creamy dressing by adding silken tofu, lemon juice, garlic powder, tahini and water to a small blender and blending until smooth and creamy.
9. Once the quinoa is cooked and the veggies are out of the oven, start assembling the burrito bowls. To shallow bowls, add quinoa, roasted veggies, Pico de Gallo, sliced avocado and a drizzle of the creamy dressing. Enjoy!

Notes

*For an oil-free version, omit the olive oil when roasting the veggies.