Quinoa and caramel chipotle sweet potato burrito bowls

https://www.howsweeteats.com/2018/02/quinoa-burrito-bowls/
type:bowls
type:latin
type:quinoa
type:burritobowls
type:spicy
type:salad

quick pickled onions

• 1  red onion thinly sliced
• 1/2 cup warm water
• 3/4  cup apple cider vinegar
• 1 1/2 tablespoons sugar
• 1 teaspoon coarse salt

chipotle caramel sweet potatoes

• 2 sweet potatoes chopped
• 3 tablespoons olive oil
• 1 teaspoon chipotle pepper seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 1/2 tablespoons brown sugar

cilantro lime quinoa

• 1/2 cup uncooked quinoa rinsed
• 1 cup low-sodium chicken or vegetable stock or even water
• 1 tablespoon coconut oil
• 1 lime juiced and zest freshly grated
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons chopped fresh cilantro

quick guacamole

• 2 avocados
• 1/2 jalapeño pepper seeded and diced
• ¼ sweet onion diced
• 3 tablespoons chopped fresh cilantro
• 1 lime juiced
• ½ teaspoon salt
• ½ teaspoon pepper

for the burrito bowls:

• corn salsa
• pinto beans
• black beans
• sliced cherry tomatoes
• crumbled queso fresco cheese
• thinly sliced radish
• • 1 12- ounce bag of frozen sweet yellow corn, defrosted and drained
  • 2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)
  • 1/2 red onion, finely chopped (about 1/3 cup)
  • 3/4 cup fresh cilantro, torn or chopped
  • the juice of 2, juicy! limes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper