Sweet Potato Burger Bowl
Ingredients:
2 medium sweet potatoes, peeled and diced into 1-inch cubes
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
1 can (15 ounces) black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 avocado, diced
1 cup cherry tomatoes, halved
1 cup cooked quinoa
1/4 cup chopped fresh cilantro
Juice of 1 lime
1/2 teaspoon cumin
1/4 teaspoon chili powder
Preheat the oven to 400°F. Toss the diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper in a large bowl. Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
While the sweet potatoes are roasting, prepare the quinoa according to package instructions. In a separate bowl, combine the black beans, corn, diced avocado, cherry tomatoes, cilantro, lime juice, cumin, and chili powder. Mix well and season with salt and pepper to taste.
Once the sweet potatoes are done, remove them from the oven and let them cool slightly. To assemble the bowls, divide the cooked quinoa among four bowls. Top each bowl with roasted sweet potatoes and the black bean mixture.
Serve immediately, or refrigerate for up to 3 days for meal prep.
Serves 4
Nutritional Information (per serving)
Calories: 450
Net Carbs: 50g
Protein: 12g
Fat: 18g
For added flavor, try drizzling your favorite hot sauce or a dollop of Greek yogurt on top before serving. You can also substitute the black beans with chickpeas or add grilled chicken for extra protein.