Sweet Potato Burrito Bowl

I am a big fan of "bowls" these days.

I am looking for any and everything to roast or saute! Our weather has been super spastic. It's been rainy, cold, hot, humid, and cloudy, all in the same day. I am so confused on what season we are in especially since we have been quarantined now for 3 weeks. I think it's spring! Here is a yummy bowl our family likes. Don't forget you can throw some tortilla chips for a crunchy topping, or grab a couple of tortillas and wrap all this goodness up. I always give my kids the option of putting all of this over tortilla chips to create some kind of nachos. Burrito nachos, yeah, that sounds good. Anyway, get creative! We have time.

INGREDIENTS:

2 sweet potatoes

1 c beans (black or kidney)

1 c of corn or 1 off the cob

1/2 onion chopped

1 avocado

1 c cooked quinoa

baby tomatoes

handful of spinach

2 tbs taco or fajita seasoning

salsa to taste

maybe a little ranch

maybe tortilla chips or tortilla if you want!

INSTRUCTIONS:

Roast chopped sweet potatoes, (seasoned with 1 tbsp of seasoning and toss in evoo), on 350 for 20 minutes.

Make your quinoa. Saute your 1/2 onion for 5 min. in evoo. Add rinsed beans and corn to the onion and heat evenly, Add 1 tbsp of seasoning.

Slice baby tomatoes and avocado.

Assemble your bowl.

Quinoa, sweet potato, bean and corn mix, bit of spinach, tomatoes, and avocado.

{I also added some pickled jalapeños to mine.} Top with salsa and a drizzle of ranch. YUM! Dig in!!! Let me know if you try it and how you spice it up!!