Sweet Potato Burrito Bowls with Summer Vegetables and Quinoa

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ cups Uncooked Quinoa
• ¾ cups Water
• 1 whole Lime, Cut In Half
• 2 Tablespoons Finely Chopped Cilantro
• 1 whole Medium Sweet Potato, Cut Into 1/2-inch Cubes
• 2 Tablespoons Grape Seed Oil, Divided
• 1 teaspoon Smoked Paprika, Divided
• ¾ teaspoons Cumin, Divided
• ½ whole Small Red Onion, Diced
• 1 whole Small Zucchini, Quartered Lengthwise And Sliced Into 1/4-inch Pieces
• 1 whole Small Summer Squash, Quartered Lengthwise And Sliced Into 1/4-inch Pieces
• ½ whole Small Red Bell Pepper, Stem And Seeds Removed, Diced
• 1 ear Corn, Husks And Silks Removed, Kernels Cut Off Cob
• 2 cloves Garlic, Minced
• ½ cups Canned Black Beans, Drained And Rinsed
• 1 whole Chipotle Pepper Canned In Adobo, Minced
• 1 Tablespoon Adobo Sauce From The Chipotle Can
• ¼ cups Crumbled Cotija, Queso Fresco Or Feta
• 2 Tablespoons Fresh Cilantro
• ½ cups Guacamole

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa in a fine sieve. Combine it with the water in a small pot, bring to a boil, then cover and simmer on low for 15 minutes until the water is absorbed. Let it rest covered for 5 minutes, then fluff with a fork.

2. Heat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tablespoon grape seed oil, 1/2 teaspoon smoked paprika and 1/2 teaspoon cumin. Spread on a baking sheet and roast for 20 minutes, turning once, until tender and browned.

3. While the sweet potatoes roast, heat the remaining 1 tablespoon grape seed oil in a large skillet over medium heat. Add the red onion and red bell pepper and cook for 3 minutes, stirring occasionally.

4. Add the zucchini, summer squash, corn and garlic to the skillet. Cook for 5 minutes, stirring, until the squash is just tender and the corn is lightly browned.

5. Stir in the black beans, minced chipotle pepper, adobo sauce, remaining 1/2 teaspoon smoked paprika and remaining 1/4 teaspoon cumin. Cook for 3 minutes until heated through.

6. Squeeze the juice of one lime half over the warm quinoa and stir in the finely chopped cilantro. Cut the other lime half into wedges for serving.

7. Divide the quinoa among two bowls. Top with the sweet potatoes and the vegetable bean mixture, then add the crumbled cotija, guacamole and fresh cilantro. Serve with lime wedges.