I love burritos and I love eating out of a bowl. So I’ve obviously been salivating over my Pinterest feed lately which has been filled with many versions of burrito bowls or some tex/mex flavoured bowl ideas.
There are a few ingredients common basically across the board – black beans, corn, sweet potato and avocado. But some variations in other toppings, grain base (most use either rice or Quinoa) and dressings.
I’ve tried a few different options – my favourite being this one from xxx blog. From this recipe I’ve copied the use of jarred roasted red peppers (which I love in salads so much that I buy the giant jar from Costco!) and the idea for a cilantro and yoghurt based dressing.
My version of the dressing is pared down to the essential flavours to aid in keeping this recipe quick and easy enough to throw together on a busy weeknight. The only cooking required is roasting sweet potatoes, cooking the quinoa and blanching the corn (you could make it even easier by using a can of whole kernel corn). I also add chili powder when cooking the quinoa for a bit more flavour in every bite.
I love all the elements of this bowl, but there are certainly enough toppings that even the pickiest do eaters (read: small children) should find something they like!
I prefer to eat this burrito bowl at room temperature so it’s almost salad-like and both filling and refreshing enough for hot summer days like today. But, if you prefer, you can prep the elements so your ready to go and serve the quinoa, corn and sweet potatoes warm.
I also don’t find I need additional spice – the cilantro dressing and chili powder provide enough flavour for me. But my husband likes to add a dash of hot sauce (especially Chipotle Tabasco) or some pickled jalapenos.
This burrito bowl is a great one to have fun with, adding your own add your own favourite finish!
Ingredients (Serves 4+):
1.5 CUPS QUINOA
3 CUPS WATER
1 TBSP CHILI POWDER
1 CAN BLACK BEANS – drained and rinsed
2 EARS CORN ON THE COB
2 ROASTED RED PEPPERS
2 AVOCADOS – peeled and sliced
1 LARGE (OR TWO SMALL) SWEET POTATOES – peeled and cubed
2 TBSP OIL
For the dressing:
1 CUP PLAIN YOGHURT
2/3 CUP CILANTRO
JUICE OF 2 LIMES
1 1/2 TBSP HONEY
1/2 TSP CUMIN
1/2 TSP SALT
Peel and dice the sweet potatoes and roast at 400⁰ for 15-20 minutes until nicely caramelized and cooked through.
Meanwhile, add the quinoa to a small pot with two cups of water. Bring to a boil and reduce heat to medium-low and simmer until all water is absorbed. Set aside.
While the cooked elements are doing their thing, prepare the remaining toppings: blanch corn cobs then cut off kernels (or simply open a can and rinse/drain, or quickly heat some frozen corn), rinse and drain the black beans, slice up the roasted red peppers and peel and slice the avocados.
Add dressing ingredients to a food processor or blender and blitz until well combined.
Serve quinoa in large individual bowls topped with sweet potatoes, beans, corn, avocado and peppers and drizzle liberally with dressing.
Enjoy hot or cold.