Sweet Potato Burrito Bowls with Summer Vegetables and Quinoa

Preheat your oven to 375 F. Line a baking sheet with parchment.

Place quinoa in a small pot with the water. Bring to a boil, then lower heat to a simmer. Cover and cook for 15 minutes until all the liquid has been absorbed. Remove from heat. Let the quinoa rest, covered, for 5-10 minutes, then fluff with a fork. Add the juice from half the lime, chopped cilantro, and salt to taste. Set aside and keep warm until ready to use.

Moving on to the sweet potatoes! Place your sweet potatoes on the prepared baking sheet. Drizzle with half of the oil, and sprinkle with ½ teaspoon smoked paprika, ¼ teaspoon cumin, and ¼ teaspoon kosher salt. Toss to coat. Roast your sweet potatoes for 20-25 minutes, stirring once halfway through, until tender and lightly browned.

Meanwhile, heat the remaining half of the oil in a large cast iron skillet or pan. When hot, add the red onion and cook for about 3 minutes until softened and translucent. Add the zucchini, summer squash, red bell pepper, corn kernels and garlic. Cook for about 8 minutes, stirring regularly, until the vegetables are tender. Add the black beans, chipotle pepper, adobo, and the remaining ½ teaspoon paprika, ½ teaspoon cumin, and a pinch of salt. Cook for 2 minutes and then add the juice of the remaining half of the lime. Remove from the heat, taste, and season with extra salt if necessary.

Now it’s time to assemble your burrito bowls! Divide the quinoa among two bowls. Add half of the roasted sweet potatoes and summer vegetable mixture to each bowl. Top with fancy garnishes of your choice (I used queso fresco, cilantro and guacamole) and go to town.