I love eating deconstructed burrito bowls like this one that I made on Christmas Day with a gorgeous sliced avocado. When they are this perfect all they need is a little sprinkle of sea salt and they taste WAY better than candy and make cheese and sour cream so unnecessary.
The base of this flavorful bowl consists of rinsed quinoa and is complimented by avocado, black beans, root vegetables, fignerling potatoes and yam. Simple seasoning makes this dish complete.
Ingredients
- 4 cups quinoa
- 2 avocados
- 2 cans black beans
- 2 cups root vegetable
- 2 cups fingerling potatoes
- 1 cup yam
- 1 tbsp salt
- 1 tbsp onion powder
Instructions
- Cook quinoa according to package adding a pinch of salt, a drizzle of evoo and a cup of baby spinach at the end so it just wilts.
- Cut up root vegetables I used chiogga beets, fingerling potatoes, yams, Brussels sprouts and roasted on a sheet pan with olive oil and garlic salt for 20 mins at 425 turning halfway.
- Open 2 cans black beans and heat with 1tsp garlic salt and 1tsp onion power.
- Assemble in bowl with sliced avocado, slaw, salsa of your choice and eat as is or with warm corn tortillas as I did.
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