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Sweet Potato Burrito Bowls with Summer Vegetables and Quinoa:

Ingredients

• Ingredients:
• ½ cup uncooked quinoa
• 1 lime, halved
• 2 tablespoons finely chopped cilantro
• Kosher salt
• 1 medium sweet potato, cut into ½-inch cubes
• 2 tablespoons grapeseed oil, divided (Yes, you can use olive oil if you prefer.)
• 1 teaspoon smoked paprika, divided
• ¾ teaspoon cumin, divided
• ½ small red onion, diced
• 1 small zucchini, quartered lengthwise and sliced into ¼-inch pieces
• 1 small summer squash, quartered lengthwise and sliced into ¼-inch pieces
• ½ small red bell pepper, diced
• 1 ear of corn, kernels removed
• 2 cloves garlic, minced
• ½ cup canned black beans, drained and rinsed
• 1 chipotle canned in adobo, finely chopped
• 1 tablespoon adobo sauce from the chipotle can
• For garnish: (optional)
• Crumbled cotija, queso fresco or feta cheese
• Fresh cilantro
• Guacamole
• Lime wedges
• Hot sauce of your choice (I’m really digging Texas Pete Sriracha CHA right now.)

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