These vegan burritos are great for a healthy protein-packed breakfast, lunch or dinner! Furthermore, they are easy to make with simple ingredients.
2 medium sized sweet potatoes (300 g)
1/2 tbsp spray oil
Spices: 1/4 tsp onion powder, 1/4 tsp smoked paprika, 1/4 tsp whole cumin, sea salt, and pepper to taste
1/2 avocado sliced
7.5 oz can of kidney beans drained and rinsed (you can use other beans)
1/2 green pepper chopped (or color of choice)
1 tomatoes chopped
2.5 oz mushrooms sliced (70 g)
1/2 onion chopped
1 cloves of garlic minced
Red cabbage shredded (optional)
8 Flour tortillas gluten-free if needed
1/2 tbsp spray oil
Spices: 1/2 tsp oregano, 1/2 tsp ground cumin, 1/2 tsp onion powder, 1/3 tsp smoked paprika, sea salt, and pepper to taste
1 tbsp cashew butter or any other nut butter (16 g)
Juice of 1/2 lime
Enough water to thin out
1/3 tsp onion powder, 1/4 tsp garlic powder
Hot sauce to taste
Sea salt & pepper to taste
Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
Chop potatoes into 1-inch cubes and put them in a bowl. Add the other ingredients for the roasted potatoes.
Toss well to coat and transfer the potatoes onto the lined baking sheet. Bake in the oven for about 30 minutes or until cooked through and golden brown.
To make the cashew sauce, simply mix all ingredients in a small bowl with a whisk until smooth and creamy.
While the potatoes are in the oven, chop mushrooms, onion, garlic, tomatoes, pepper, avocado, and red cabbage.
Heat spray oil in a skillet, add onion, mushrooms, and pepper. Cook on medium heat for 5 minutes. Add the spices, garlic, tomatoes and cook for a further 1-2 minutes.
Toast a tortilla and place about 2-3 tbsp each of the veggie mixture, the beans, the roasted potatoes, the avocado, a little red cabbage and cashew sauce onto the tortilla.
Roll the burrito up by folding the sides inward and the edge closest to you over the filling, pulling tightly. Enjoy! (Note: Serves 4).