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Healthy Sweet Potato and Black Bean Burrito Bowl (Vegan + Gluten-Free)

In the realm of nutritious dining, few dishes can rival the vibrant and flavourful allure of a burrito bowl. Combining wholesome ingredients into a harmonious medley, the Healthy Sweet Potato and Black Bean Burrito Bowl is not only a feast for the eyes but also a nourishing option for those embarking on a plant-based journey. Whether you’re a dedicated vegan, someone adhering to a gluten-free diet, or simply an individual seeking a wholesome meal, this dish ticks all the boxes.

Ingredients

For the Bowl:

• 1 large sweet potato, peeled and diced
• 1 can of black beans, rinsed and drained
• 1 cup of cooked quinoa (or brown rice for a different texture)
• 1 cup of sweetcorn (fresh, frozen, or canned)
• 1 bell pepper, diced
• 1 avocado, sliced
• A handful of fresh coriander (cilantro), chopped
• Juice of 1 lime
• Olive oil
• Salt and pepper to taste

For the Spices:

• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Chilli powder to taste (optional)

Optional Toppings:

• Salsa or pico de gallo
• Dairy-free yoghurt or cashew cream
• Lime wedges

Method

1. Prepare the Sweet Potato: Preheat your oven to 200°C (180°C fan). Toss the diced sweet potato in a drizzle of olive oil, salt, pepper, and half of the spices – cumin, smoked paprika, garlic powder, onion powder, and chilli powder if using. Spread the sweet potato across a baking tray, ensuring they lie in a single layer. Roast for 25-30 minutes or until they are tender and slightly caramelised, turning halfway through for even cooking.

2. Cook the Quinoa: While the sweet potato is roasting, rinse the quinoa under cold water. In a saucepan, add the quinoa and twice the volume of water (usually 2 cups for 1 cup of quinoa). Bring to a boil, then reduce to a simmer and cover for around 15 minutes or until water is absorbed. Fluff with a fork and set aside.

3. Prepare the Black Beans: In a small saucepan, combine the rinsed black beans with the remaining spices. Heat gently until warmed through. For added flavour, you might wish to mash a few of the beans slightly, creating a creamy texture.

4. Assemble the Burrito Bowl: Once the sweet potatoes are roasted and everything is ready, it’s time to assemble your bowl. Place a generous scoop of quinoa at the base, followed by the roasted sweet potato, black beans, sweetcorn, and diced bell pepper. Add sliced avocado and sprinkle with fresh coriander.

5. Final Touches: Squeeze lime juice over the assembled bowl and add any optional toppings like salsa or dairy-free yoghurt for a creamy finish. Serve warm and enjoy the colourful explosion of flavours.

Nutritional Benefits

This burrito bowl brings together the health benefits of its key ingredients. Sweet potatoes are rich in vitamins A and C, providing antioxidant properties and promoting healthy skin. Black beans serve as a fantastic source of protein and fibre, essential for maintaining digestive health. Quinoa, a complete protein, offers a nutritious base, while the array of fresh vegetables adds vital nutrients, making this dish not only satisfying but beneficial for overall well-being.

Conclusion

The Healthy Sweet Potato and Black Bean Burrito Bowl is a testament to how delicious, satisfying, and visually appealing a vegan meal can be. Its vibrant colours and varied textures create an inviting dish that encourages healthy eating without compromising on flavour. Whether enjoyed for lunch or dinner, this gluten-free bowl will undoubtedly become a favourite in your culinary repertoire, embodying the essence of healthful and mindful eating. So grab your ingredients, set aside some time in the kitchen, and treat yourself to this delightfully nutritious bowl that celebrates the best of plant-based cuisine!

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