Roasted sweet potato burrito
Ingredients
- 2 medium sweet potatoes , (600g)
- olive oil
- 2 cloves of garlic
- ½ a teaspoon of sweet smoked paprika
- ½ a teaspoon of ground cumin
- 1 x 400 g tin of black beans
- 150 g long grain rice
- 200 g spinach
- 6 spring onions
- 100 g sliced pickled jalapeños
- ½ a bunch of fresh coriander , (15g)
- 4 wholemeal tortillas
- 4 tablespoons diary-free yoghurt
- 1-2 limes
Method:
Preheat the oven to 180°C/350°F/gas 4.
Cut 600g of sweet potatoes into rough 3cm chunks, then toss in a roasting tin with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for 40 minutes, or until soft, golden and gnarly.
Place a small pan on a medium heat with 1 teaspoon of olive oil.
Peel and finely slice 2 cloves of garlic, then add to the pan along with ½ a teaspoon each of sweet smoked paprika and ground cumin. Fry for 1 to 2 minutes, then tip in 1 x 400g tin of black beans (juice and all), plus 1 tin’s worth of water and simmer for 5 minutes.
Season to taste, then remove from the heat and blitz with a hand blender until smooth. Return to a low heat and leave to tick away.
Meanwhile, cook 150g of long grain rice in a pan of boiling salted water according to the packet instructions, then drain.
Place 200g of spinach in a colander above the rice and leave to wilt for a few minutes, then squeeze out any excess water.
For the salsa, trim and finely slice 6 spring onions, then place in a bowl with the 100g of sliced pickled jalapeños and a splash of pickling juice. Pick in the leaves from ½ a bunch of fresh coriander (15g) and give everything a good mix.
To assemble the burritos, load up the tortillas with the sweet potatoes, rice and spinach, wrap up, then slice in half. Pour the black bean sauce between 4 plates, and arrange the burritos on top. Serve each topped with some jalapeño salsa and 1 tablespoon of dairy-free yoghurt. Cut 1 to 2 limes into wedges for squeezing over.
Tips
HEALTH & NUTRITION
Black beans are high in protein, making this a nutritious meat-free option.
