These sweet potato kale burritos are fully loaded with flavour 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.
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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 flavour to the burritos, so don’t skimp out on it!
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 colour. Adding a bit of citrus, like lime or lemon juice, to the kale while you massage it can help bring out the flavour 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.
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 flavour, 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.
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. Let me know your favourite burrito filling in the comments below!
Sweet Potato Kale Burrito
Equipment
- Cutting Board
- Knife
- Baking tray
- Silicone baking mat
- Large bowl
Ingredients
- 4 Large flour tortillas
- 1/2 batch vegan sour cream
Sweet Potatoes:
- 2 medium sweet potatoes , cut into cubes (about 2 ½ C)
- 1 tbsp extra virgin olive oil
- 1 ½ - 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 and pepper to taste
Kale:
- 3 C chopped kale
- Juice of ¼ lemon or ½ lime
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.
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