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Roasted sweet potato burrito
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Total Time:
50 minutes
Savory vegan burrito with flavorful black bean sauce, topped with vegan yogurt and jalapeño pickle for a messy and delicious finish.
Ingredients:
  • 2 medium sweet potatoes (600g)
  • ½ a teaspoon of sweet smoked paprika
  • ½ a teaspoon of ground cumin
  • 1 x 400 g tin of black beans
  • 150 g long grain rice
  • 200 g spinach
  • 6 spring onions
  • 100 g sliced pickled jalapeños
  • ½ a bunch of fresh coriander (15g)
  • 4 wholemeal tortillas
  • 4 tablespoons diary-free yoghurt
  • 1-2 limes
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Toss 600g of sweet potatoes cut into 3cm chunks with 1 tablespoon of olive oil and sea salt and black pepper in a roasting tin. Roast for 40 minutes until soft and golden. In a small pan over medium heat, cook 2 cloves of garlic, ½ a teaspoon each of sweet smoked paprika and ground cumin in 1 teaspoon of olive oil for 1 to 2 minutes. Add 1 x 400g tin of black beans with the juice and water, simmer for 5 minutes, then blend until smooth. Cook 150g of long grain rice according to package instructions. Wilt 200g of spinach over the rice. Combine 6 spring onions, 100g pickled jalapeños, a splash of pickling juice, and 15g coriander leaves for salsa. Fill tortillas with sweet potatoes, rice, spinach, and wrap. Serve burritos on black bean sauce, topped with jalapeño salsa, dairy-free yogurt, and lime wedges.

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