Sweet Potato Burrito

These vegan burritos are great for a healthy protein-packed breakfast, lunch or dinner! Furthermore, they are easy to make with simple ingredients.


Roasted potatoes:

  • 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

Cashew sauce:

  • 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


Roasted Potatoes:

  • 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.

Cashew Sauce:

  • 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).