• 4 Servings

Ingredients

  • Sweet Potato

    • 3
      American Sweet Potatoes, peeled and cut into small cubes
    • 1   tbsp (15 mL)
      Olive oil
    • 1 to 2 tsp (5 to 10 mL)
      Ground cumin
    • Sea salt, to taste

  • Salsa

    • 1 can (341 mL)
      Whole kernel corn, drained and rinsed
    • 1 can (540 mL)
      Black beans, drained and rinsed
    • 2 cups (500ml)
      Cherry or grape tomatoes, cut into quarter
    • 2  cups (500 mL)
      Half an onion, diced
    • Half a jalapeño, diced
    • 1  cup (250 mL)
      Cilantro, freshly minced
    • 1
      Clove garlic, minced
    • Juice of 2-3 limes
    • Sea salt and pepper, to taste

  • Burrito Bowl

    • 4  cups (1 L)
      Cooked quinoa or rice

  • Optional Toppings

    • Sour cream
    • Cheese
    • Hot sauce
    • Avocado

Instructions

  1. Sweet Potatoes

    1. Preheat the oven to 425 F (200 C). Place sweet potato cubes in a large plastic zip-closure bag, drizzle with olive oil and sprinkle with salt and cumin. Seal the bag and shake until potatoes are evenly coated.

    2. Place sweet potatoes on a foil-lined baking sheet and bake for 15 mins or until edges are golden brown.

  2. Salsa

    1. Place corn, beans, tomatoes, onion, jalapeño, cilantro, garlic, lime juice, sea salt and pepper into a large mixing bowl and toss until well combined.

    2. Adjust salt, pepper, and lime juice to taste. Let sit for about 10-15 mins to let flavours combine.

  3. Burrito Bowl

    1. Serve on quinoa or rice with layers of salsa and sweet potato.