Healthy Sweet Potato Burritos

There’s a lot to love about this sweet potato burrito. It’s sweet, spicy and packed with lots of fibre and protein.

Ingredients

-1 large burritos+

Metric

Method

1. 1

   Preheat the oven to 180°C fan / 400°F and gently boil the rice in 1.5 cups of salted water with the lid on until cooked.

   
2. 2

   Transfer the sweet potato to a tray along with 1 tsp cumin, 1/2 tbsp paprika, 1/2 tsp cayenne, a light drizzle of olive oil and a pinch of salt. Combine, then roast for 15 minutes.

   
3. 3

   Next add peppers and black beans to the tray, along with 1 tsp cumin, 1/2 tbsp paprika, 1/2 tsp cayenne, a light drizzle of olive oil and a pinch of salt. Combine, then roast again for 15 minutes.

   
4. 4

   Meanwhile, add the kale to a bowl and drizzle in a little olive oil. Then massage the kale between your fingers for a few minutes. Next add the vegan yoghurt to a bowl along with the zest from the whole lime and the juice from half of the lime. Give it a good stir. Finally scoop out the flesh from the avocado, transfer it to a bowl, squeeze in the juice from half of the lime and add a pinch of salt. Mash with a fork.

   
5. 5

   Add the tortillas directly to the oven shelf for a minute to warm them through just before you build the burritos. Then, for each burrito, add the cooked rice, followed by the peppers and beans, sweet potato, kale, avocado, red onion, tomato, lime yoghurt and hot sauce. Then top with chopped coriander. Wrap the burritos nice and tight, then we like to wrap them in greaseproof (parchment) paper. Now tuck in!