Vegan sweet potato and wild rice burritos with lime and avocado dressing
- Season
- Autumn/Winter
- Skill level
- Simple
- Preparation Time
- 20 minutes
- Cooking Time
- 25-30 minutes
- Serves
- Serves 4
These burritos are healthy and packed full of flavour, the perfect recipe to mix up your mid-week meals.
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
Method
- 1Preheat 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.
- 2To 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.
- 3To 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.