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1
Preheat your oven to 375 F. Line a baking sheet with parchment.
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2
Place quinoa in a small pot with the water.
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3
Bring to a boil, then lower heat to a simmer.
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4
Cover and cook for 15 minutes until all the liquid has been absorbed.
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5
Remove from heat.
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6
Let the quinoa rest, covered, for 5-10 minutes, then fluff with a fork.
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7
Add the juice from half the lime, chopped cilantro, and salt to taste.
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8
Set aside and keep warm until ready to use.
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9
Moving on to the sweet potatoes!
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10
Place your sweet potatoes on the prepared baking sheet.
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11
Drizzle with half of the oil, and sprinkle with 1/2 teaspoon smoked paprika, 1/4 teaspoon cumin, and 1/4 teaspoon kosher salt.
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12
Toss to coat.
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13
Roast your sweet potatoes for 20-25 minutes, stirring once halfway through, until tender and lightly browned.
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14
Meanwhile, heat the remaining half of the oil in a large cast iron skillet or pan.
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15
When hot, add the red onion and cook for about 3 minutes until softened and translucent.
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16
Add the zucchini, summer squash, red bell pepper, corn kernels and garlic.
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17
Cook for about 8 minutes, stirring regularly, until the vegetables are tender.
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18
Add the black beans, chipotle pepper, adobo, and the remaining 1/2 teaspoon paprika, 1/2 teaspoon cumin, and a pinch of salt.
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19
Cook for 2 minutes and then add the juice of the remaining half of the lime.
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20
Remove from the heat, taste, and season with extra salt if necessary.
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21
Now its time to assemble your burrito bowls!
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22
Divide the quinoa among two bowls.
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23
Add half of the roasted sweet potatoes and summer vegetable mixture to each bowl.
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24
Top with fancy garnishes of your choice (I used queso fresco, cilantro and guacamole) and go to town.
