Burrito Bowl with Quinoa, Black Beans and Roasted Sweet Potato

Burrito Bowl with Quinoa, Black Beans and Roasted Sweet Potato

Burrito Bowl with Quinoa, Black Beans and Roasted Sweet Potato

Preparation time: 5 minutes
Cooking time: 25 minutes
Servings: 2
A quick and healthy recipe to devour when hungry! Add tempeh or tofu when you desire an extra source of protein.

Ingredients

Burrito Bowl

  • ½ cup PRANA organic white quinoa
  • 1 tbsp PRANA organic coconut oil
  • Sea salt and fresh ground pepper
  • 2 medium sweet potatoes, in cubes
  • 3 tbsp olive oil
  • ½ tbsp smoked paprika
  • ¼ cup PRANA organic raw European pumpkin seeds
  • 2 cups cooked black beans
  • 1 tsp ground cumin
  • 1 ripe avocado
  • 1 tbsp lime juice

Lemon Garlic Tahini Sauce

  • 1 cup tahini (sesame paste)
  • 7 tbsp water
  • 4 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, grated
  • Sea salt and ground pepper

Preparation

Lemon Garlic Tahini Sauce

  1. Pour tahini in a bowl. Add water and mix with a whisk or spoon. At first the tahini will get a little sticky and slow to absorb the water, but keep stirring until sauce turns smooth and creamy. Add in lemon juice, olive oil, minced garlic, salt and pepper, mixing well.

Burrito Bowl

  1. Preheat oven to 400°F.
  2. Cook quinoa in 1 cup of water with coconut oil and a pinch of salt. Bring to a boil, reduce heat and cover for 15 minutes. Remove from heat and keep warm.
  3. In a bowl, toss sweet potato cubes with 2 tbsp olive oil, paprika, salt and pepper. On a parchment paper lined baking sheet, spread cubes evenly and oven-roast 25 minutes.
  4. In a large dry pan, toast pumpkin seeds for a few minutes making sure not to burn them. In a small pot, heat black beans along with a dash of olive oil, cumin, salt and pepper. Set aside and keep warm. 
  5. Cut avocado in cubes. In a large bowl, combine quinoa, roasted sweet potato and black beans. Top with avocado cubes, drizzle with lime juice and sprinkle with toasted pumpkin seeds.
  6. Add tahini sauce and serve.

Note: Tahini sauce will keep 4 to 5 days in the refrigerator. Add a little water as needed if the mixture thickens too much.


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