• Vegan Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snack
    • Appetizer
    • Side Dish
    • Gluten Free
  • Vegan Nutrition
    • Essential Nutrients
    • Food Groups
    • Vegan Health
    • Vegan Nutrition Articles
  • Videos
    • Web Stories
  • About
    • About Lettuce Veg Out
    • Meet Nicole
    • Dietitians vs. Nutritionists
  • Contact
  • Search
  • Privacy Policy
  • Disclaimer
  • Terms of Service
  • Contact
  • Menu
  • Skip to right header navigation
  • Skip to main content
  • Skip to secondary navigation
  • Skip to primary sidebar

Lettuce Veg Out

Vegan Recipes and Nutrition

  • Vegan Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snack
    • Appetizer
    • Side Dish
    • Gluten Free
  • Vegan Nutrition
    • Essential Nutrients
    • Food Groups
    • Vegan Health
    • Vegan Nutrition Articles
  • Videos
    • Web Stories
  • About
    • About Lettuce Veg Out
    • Meet Nicole
    • Dietitians vs. Nutritionists
  • Contact
  • Search

Sweet Potato Kale Burrito

November 6, 2016 //  by Nicole Stevens//  Leave a Comment

Jump to Recipe Print Recipe
5 from 1 vote. Leave your review!

These sweet potato kale burritos are fully loaded with flavor and nutrition. With four simple components you can enjoy tasty roasted sweet potato burritos for any meal you like! While this recipe looks complicated with the four different parts, it couldn’t be easier to make.

The four parts to this recipe are roasted sweet potatoes, kale, refried beans, and homemade vegan sour cream.

Skill: Easy | Time: 55 min | Servings: 4 large burritos

Vegan kale and sweet potato burrito recipe with refried beans

Get the Veg Out newsletter for new vegan recipes + nutrition content!

This post contains affiliate links (including Amazon Associates) and I earn from qualifying purchases.

Making the Sweet Potatoes

The sweet potatoes are simple to make. Peel and cube the sweet potato, toss in oil and coat with my delicious homemade vegan taco seasoning. Roast until the sweet potato is starting to brown on the edges. The taco seasoning will add a ton of flavor to the burritos, so don’t skimp out on it!

Vegan roasted sweet potatoes tossed in taco seasoning with refried beans and kale

Preparing the Kale

Raw kale can have a tough a chewy texture. This is why I always recommend cutting raw kale into small pieces and then massaging the kale until it turns a brighter green color. Adding a bit of citrus, like lime or lemon juice, to the kale while you massage it can help bring out the flavor of the kale.

Massaging the kale really helps break down some of the tough texture raw kale tends to have. And don’t worry if you don’t enjoy raw kale. While kale is an option, if you don’t like it, opt for a more tender leafy green such as Romaine lettuce.

Roasted sweet potato and kale burrito recipe (vegan)

Balance the Nutrition Content of Sweet Potato Kale Burritos

Sweet potatoes are a great source of complex carbs and vitamin A, among other vitamins and minerals. Kale is a good source of calcium along with many other vitamins and minerals that are found in leafy green vegetables.

However, both kale and sweet potatoes lack protein and healthy fats. To make these burritos a well-rounded meal, I like to add some spiced refried beans and homemade vegan sour cream to the mix!

Refried beans are a good source of plant-based protein. They can also be a source of fat. If you are vegan, make sure to read the ingredients as some brands use lard (animal fat) to make refried beans. Aim for a can that uses oil instead of lard if you’re vegan. 

On their own, refried beans don’t taste like much so I opt to add in a bunch of seasonings to make these refried beans absolutely delicious.

For additional flavor, plant-based protein and healthy fats, make a batch of my simple six ingredient vegan sour cream. With cashews and tofu as the base, this sour cream adds a tasty nutritional boost to the sweet potato kale burritos.

Sweet potato and kale vegan burrito recipe

The hardest part of this recipe will be rolling up your wrap. It will be so full of amazing ingredients that I’m sure it will overflow! If you don’t want to use a wrap this is also a great burrito bowl recipe.

I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.

More Deliciously Filling Vegan Dinner Recipes

Singapore Noodles

Two bowls of sweet potato lentil curry served from a slow cooker. Each bowl contains brown rice, curry and cilantro, while the second (back) bowl also contains two lime wedges

Sweet Potato Lentil Curry

Meatless ham roast with pineapple rings sitting on wooden cutting board

Seitan Ham

Easy vegan sweet potato kale burrito recipe with refried beans

Sweet Potato Kale Burrito

Sweet potato kale burritos are a delicious, healthy and easy vegan meal! Start by prepping a batch of homemade vegan taco seasoning and simple vegan sour cream.
5 from 1 vote. Leave your review!
Prevent your screen from going dark
Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Servings 4 Burritos
Calories 460 kcal
Cuisine Mexican-inspired, Vegan

Equipment

  • Cutting board
  • Knife
  • Baking tray
  • Silicone baking mat
  • Large bowl

Ingredients
  

  • 4 large flour tortillas
  • ½ batch vegan sour cream

Sweet Potatoes:

  • 2 medium sweet potatoes , cubed (about 2 ½ C)
  • 1 tbsp extra virgin olive oil
  • 2 tsp taco seasoning

Refried Beans:

  • 1 398 mL can refried beans (vegan)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp nutritional yeast
  • ½ tsp ground cumin
  • 1 tsp smoked paprika
  • salt (to taste)
  • pepper (to taste)

Kale:

  • 3 C kale , chopped
  • 1 tbsp lemon juice (or lime juice)
Prevent your screen from going dark

Instructions

  • Prep a batch of taco seasoning.
  • Prep a batch of homemade vegan sour cream.

Sweet Potatoes:

  • Preheat the oven to 400 °F.
  • Peel and cube the sweet potatoes. Toss in the oil and taco seasoning.
  • Spread the sweet potatoes into an even layer across a parchment-lined baking tray (or use a silicone baking mat).
  • Bake for 15 minutes, or until the sweet potatoes are tender (will take longer if the pieces are larger).
  • Remove from oven and set aside until ready to assemble burritos.

Refried Beans:

  • Mix all the ingredients together. Set aside until ready to assemble the burritos.

Kale:

  • Wash the kale and remove the thick stem pieces.
  • Chop the kale into small pieces.
  • Squeeze the lemon OR lime juice onto the kale and massage the leaves until they are a bright green colour.

Assembly:

  • Take a wrap and load it up by spreading refried beans across the wrap and topping with the sour cream, roasted sweet potatoes and a small handful of the kale.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Burrito (1/4 of recipe)Calories: 460 kcalCarbohydrates: 62 gProtein: 17 gFat: 18 gSaturated Fat: 3 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 9 gSodium: 1086 mgPotassium: 1017 mgFiber: 10 gSugar: 8 gVitamin A: 15500 IUVitamin C: 38 mgCalcium: 234 mgIron: 6 mg
Tried this recipe?Let us know how it was!

Join the Community for Vegan Recipes

Filed Under: Vegan Dinner Recipes, Vegan Lunch Recipes, Vegan Recipes Tagged With: Kale, Leafy greens, Legumes, Mexican-inspired, Nutritional yeast, Plant-based protein, Sweet potato, Taco seasoning

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out. She provides vegans with balanced meals and easy-to-understand nutrition science.

Having attained a Masters degree and passing a national registration exam, Nicole is a trusted source of nutrition information. She uses this knowledge to educate others about vegan diets and how to thrive as a vegan.

Next Post: Black Bean and Corn Salsa Black Bean and Corn Salsa Recipe Vegan Gluten Free»

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search Vegan Recipes and Nutrition Articles

About Lettuce Veg Out

Nicole Stevens, Registered Dietitian and Owner of Lettuce Veg Out

Welcome to Lettuce Veg Out, a vegan recipe and nutrition website created by Nicole Stevens, MSc, RD. As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen. Read More

Latest Vegan Recipes

Close up of a small bowl of barbecue roasted chickpeas.

BBQ Chickpeas Recipe (Roasted or Stovetop)

Close up of burrito bowl with Mexican-rice, spiced black beans, guacamole, corn and tomatoes.

Vegan Burrito Bowls Recipe (with Rice and Black Beans)

Close up of small jar of chocolate pudding with bite scooped out.

Vegan Avocado Chocolate Pudding Recipe

See More Recipes →

  • Privacy Policy
  • Disclaimer
  • Terms of Service
  • Contact

© 2016–2022 Lettuce Veg Out