adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegetarian Sheet Pan Burritos
Vegetarian Sheet Pan Burritos
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Effortlessly make delicious vegan burritos with roasted sweet potato, chickpeas, walnuts, cilantro rice, and creamy avocado on a sheet pan.
Ingredients:
  • 1/2 cup long grain white rice
  • 3/4 cup water
  • 3/4 teaspoon salt, divided
  • 1/4 cup chopped fresh cilantro
  • 1 1/4 pounds sweet potato (4 cups cubed)
  • 1/2 cup chopped red onion (about 1/4 of a large onion)
  • 2 large jalapeños, seeded and sliced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 cup coarsely chopped walnuts
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon ground chipotle pepper
  • 2 cups baby spinach, packed
  • 6 (10-inch) flour tortillas
  • 2 large avocados, freshly sliced
  • 1/2 large lime
  • Hot sauce, to serve
Instructions:
  • Heat your oven to 400°F.
  • Prepare the rice: Bring water to a boil in a small pot, then stir in rice and 1/4 teaspoon of salt. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 15 minutes. Remove from heat, mix in cilantro, and keep warm for serving.
  • Dice the sweet potatoes and combine with vegetables: Cut the sweet potatoes into 1/2-inch cubes and place in a large bowl. Optionally peel the sweet potatoes. Add red onion, jalapeños, chickpeas, walnuts, olive oil, cumin, chipotle, and the remaining 1/2 teaspoon salt. Mix thoroughly to coat evenly.
  • Roast the vegetables and wilt the spinach: Divide the sweet potato mixture onto 2 sheet pans and roast for 15 minutes. Mix the vegetables on each pan, shifting them towards the center. Rotate pans and continue roasting until sweet potatoes are tender, about 15 minutes. Roughly chop the spinach. When the sweet potatoes are done, sprinkle spinach on 1 hot pan, add contents of second pan, stir and let the heat wilt the spinach.
  • Preheat oven to 200°F. Wrap tortillas in foil and bake for 10 to 20 minutes until warm and easily pliable.
  • Prepare the burritos by layering each tortilla with 1/4 cup of cilantro rice, 3/4 cup of the sweet potato mixture, and 1/3 sliced avocado. Drizzle lime juice over the avocado. Fold in the sides, roll up burrito-style, and repeat with the rest of the ingredients. Serve warm alongside hot sauce. For storage, omit the avocado, let the burritos cool, wrap them tightly in waxed paper or plastic wrap, and refrigerate for up to 3 days.

Similar Recipes