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 .
SEASON
Autumn/Winter
COMPLEXITY
Simple
PREPARATION TIME
20 minutes
COOKING TIME
25-30 minutes
SERVES
Serves 4
Ingredients
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
1
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.
2
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.
3
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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