High-Protein Sweet Potato Burrito Bowl

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Embarking on a new health journey with GLP-1 medications can bring its own set of challenges, especially when it comes to finding meals that are both satisfying and gentle on the stomach.

Enter the High-Protein Sweet Potato Burrito Bowl—a harmonious blend of roasted sweet potatoes, black beans, quinoa, and fresh vegetables, all drizzled with a zesty chipotle-lime tahini sauce.

This nutrient-dense burrito bowl offers a comforting and flavorful experience, making it a great choice for anyone looking for a tasty (but gentle!) lunch or dinner idea.

Why You’ll Love This Burrito Bowl Recipe (especially if you are on a GLP-1 medication)

• High in Protein: Each serving provides a substantial amount of protein from quinoa, black beans, and optional plant-based meat alternatives, supporting muscle maintenance and promoting satiety.
• Rich in Fiber: Sweet potatoes and black beans provide ample fiber, promoting satiety and aiding digestion.
• Balanced Nutrients: Combining complex carbohydrates, plant-based protein, and healthy fats ensures a steady release of energy without causing blood sugar spikes.
• Gentle on Digestion: The natural sweetness of roasted sweet potatoes paired with easily digestible black beans makes this bowl soothing for the digestive system.
• Customizable Portions: Easily adjust serving sizes to meet individual dietary needs and appetite levels.

INGREDIENTS

For the Roasted Sweet Potatoes:

• 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

For the Quinoa and Black Beans:

• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth or water
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Salt and freshly ground black pepper, to taste

Optional Protein Boost:

• 1 cup plant-based meat alternative (such as soyrizo or rehydrated textured vegetable protein), cooked according to package instructions

For the Avocado Pico de Gallo:

• 1 ripe avocado, diced
• 1 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• Salt, to taste

For the Chipotle-Lime Tahini Sauce:

• 1/4 cup tahini
• 1 tablespoon adobo sauce (from a can of chipotles in adobo)
• 2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 2-4 tablespoons water, to achieve desired consistency

Optional Toppings:

• 2 tablespoons nutritional yeast
• 3 tablespoons hemp seeds

INSTRUCTIONS

1. Roast the Sweet Potatoes:
   • Preheat the oven to 425°F (220°C).
   • In a large bowl, toss the sweet potato cubes with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated.
   • Spread the sweet potatoes in a single layer on a rimmed baking sheet.
   • Roast for 25-30 minutes, stirring halfway through, until tender and lightly browned.
2. Prepare the Quinoa and Black Beans:
   • In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.
   • Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid has been absorbed.
   • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
   • Stir in the black beans, cumin, chili powder, salt, and pepper. Cover to keep warm.
3. Prepare the Optional Protein Boost:
   • If using a plant-based meat alternative, cook according to package instructions and set aside.
4. Make the Avocado Pico de Gallo:
   • In a medium bowl, gently combine the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and salt. Set aside.
5. Prepare the Chipotle-Lime Tahini Sauce:
   • In a small bowl, whisk together the tahini, adobo sauce, lime juice, and salt.
   • Gradually add water, one tablespoon at a time, whisking until the sauce reaches your desired consistency.
6. Assemble the Burrito Bowls:
   • Divide the quinoa and black bean mixture evenly among four bowls.
   • Top each with a portion of roasted sweet potatoes and, if using, the cooked plant-based meat alternative.
   • Add a scoop of avocado pico de gallo to each bowl.
   • Drizzle with the chipotle-lime tahini sauce.
   • Sprinkle with nutritional yeast and hemp seeds for additional protein and flavor.

Nutritional Information

Here’s the nutritional info for the High-Protein Sweet Potato Burrito Bowl (per serving):

• Calories: Approximately 450
• Protein: At least 25g
• Carbohydrates: Around 65g
• Dietary Fiber: Approximately 15g
• Total Sugars: About 8g
• Total Fat: Roughly 12g
• Saturated Fat: Approximately 2g
• Sodium: Around 600mg

Please note that these values are approximate and can vary based on specific ingredient brands and preparation methods. For more precise nutritional information, it’s advisable to use a nutrition calculator with the exact ingredients you choose.

Substitutions & Tips for the Chef

• Spice Level Adjustment: Tailor the heat to your preference by modifying the amount of adobo sauce in the tahini dressing or adding diced jalapeños to the avocado pico de gallo.
• Even Roasting: Ensure sweet potatoes are cut into uniform pieces to promote even cooking and achieve a caramelized exterior with a tender interior.
• Batch Cooking: Prepare larger quantities of quinoa, roasted sweet potatoes, and sauce to have ready-made components for quick assembly of burrito bowls throughout the week.
• Storage: Store each component separately in airtight containers in the refrigerator for up to 3 days. Assemble bowls just before serving to maintain freshness.
• Flavor Enhancement: For an extra layer of flavor, consider adding a squeeze of fresh lime juice and a sprinkle of chopped cilantro just before serving.

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