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Vegetarian Quinoa Burrito Bowls with Avocado Cream Sauce

Servings: 6 servings

Ingredients

  • 1 ½ cups quinoa dry
  • 2 sweet potatoes peeled and diced
  • 1 red bell pepper de-seeded, stem removed and sliced
  • 1 red onion sliced
  • 3 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 3 cloves garlic
  • ½ teaspoon salt
  • 1 can black beans drained and rinsed
  • 2 cups frozen corn cooked (I heated mine in the microwave)
  • 1 avocado diced

Avocado Cream Sauce:

  • 4 ounces GO VEGGIE plain cream cheese you could also use regular cream cheese or plain Greek yogurt for non-vegan, non-dairy-free version
  • 1 avocado
  • Juice from 1 large or 2 small limes
  • ¼ cup cilantro
  • 1 teaspoon cumin
  • ¼ teaspoon salt

Instructions

  • Combine quinoa and 3 cups of water in a medium pot. Bring to a boil, reduce to a simmer, cover, and cook for 15-20 minutes, until all of the water is absorbed and the quinoa is sprouted.
  • Meanwhile, prepare the veggies.
  • Preheat oven to 400 degrees F.
  • Line two baking sheets with foil. The foil is technically optional, but makes clean-up way easier.
  • Cut the sweet potatoes, red bell pepper, and onion.
  • Toss with olive oil, chili powder, cumin, garlic, and salt.
  • Place on prepared baking sheet.
  • Bake in preheated oven for 30-40 minutes, until veggies are cooked.
  • While the veggies are cooking, you can make the avocado cream sauce.
  • Place all of the ingredients listed for the avocado cream sauce in a small food processor and blend until creamy.
  • Assemble your burrito bowls by placing approximately ½-¾ cup quinoa in bottom of bowl. Top with black beans, corn, sweet potatoes, peppers, onion, avocado, and drizzle with avocado cream sauce.
  • Enjoy!