Sweet potato burritos

These burritos are healthy and packed full of flavour, the perfect recipe to mix up your mid-week meals.

This recipe was created by Laura Higgins .






20 minutes


25-30 minutes


Serves 4


For the dressing

  • 1 large avocado, chopped
  • 1 garlic clove, chopped
  • Juice 1 lime
  • 2 tbsp olive oil
  • 2 tbsp coconut yoghurt
  • Pinch cayenne pepper

For the sweet potato & assembly

  • 600g sweet potato, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp oregano
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 4 tortilla wraps
  • 100g warm cooked wild rice
  • 100g warm cooked kidney beans
  • 2 spring onions, finely sliced


Preheat the oven to 200ºC / 180ºC fan / gas mark 6. Place the cubed sweet potato on a baking tray and toss with the olive oil and spices. Season with sea salt and freshly ground black pepper. Cook in the oven for 25-30 minutes, or until tender.
To make the dressing, whizz together all of the ingredients in a small food processor or with a hand blender, until smooth. Season with sea salt and freshly ground pepper. Add a little water until you achieve the consistency you want, a tablespoon at a time.
To assemble the burritos, warm the tortilla wraps according to the packet instructions. Place on the work surface and divide the sweet potato between the 4 wraps. Top with the rice, kidney beans and spring onions, then drizzle with the avocado dressing. Fold in the outside edges, then roll to enclose the filling.


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