Lazy Sweet Potato Burritos

Lazy Sweet Potato Burrito

There’s a lot to love about this sweet potato burrito. It’s sweet, spicy and it’ll probably fill you up for the entire day! But the best thing about our recipe is the fact it’s super easy.

One of the most frustrating things about making a traditional burrito is you’re left with half a dozen or so pots and pans to clean up! So we decided to come up with our ‘lazy’ version.

Most of the ingredients are baked in one tray so it’s no fuss and really easy-to-follow and there’s still tons of flavour packed into the burrito.

If you’re looking for a recipe for cashew sour cream, we have you covered over on our famous Taco Ring recipe here.

Enjoy! Roxy & Ben

Lazy Sweet Potato Burrito

Print Recipe
Lazy Sweet Potato Burritos
Lazy Sweet Potato Burrito
Servings
4 large burritos
Ingredients
  • 1/2 cup brown rice
  • 1 sweet potato diced
  • 2 red peppers sliced
  • 1 x 400 g tinned black beans (drained and rinsed)
  • 100 g kale sliced
  • 3 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • pinch of salt
For serving
  • 4 large tortillas
  • 2 tomatoes diced
  • 1/2 red onion diced
  • 1 avocado sliced
  • 1 lime (juice only)
  • Cashew sour cream
  • hot suace
  • handful of coriander
Servings
4 large burritos
Ingredients
  • 1/2 cup brown rice
  • 1 sweet potato diced
  • 2 red peppers sliced
  • 1 x 400 g tinned black beans (drained and rinsed)
  • 100 g kale sliced
  • 3 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • pinch of salt
For serving
  • 4 large tortillas
  • 2 tomatoes diced
  • 1/2 red onion diced
  • 1 avocado sliced
  • 1 lime (juice only)
  • Cashew sour cream
  • hot suace
  • handful of coriander
Lazy Sweet Potato Burrito
Instructions
  1. Preheat oven to 200°C.
  2. Cook the rice according to the packet instructions.
  3. Transfer the sweet potato, peppers and black beans to a large baking tray. Then season with the cumin, paprika, cayenne pepper, salt and drizzle with 2 tbsp of olive oil. Mix together with hands. Bake in the oven for 15 minutes.
  4. Remove the tray from the oven and add the kale. Season with a pinch of salt and a tbsp of olive oil, and rub through with your hands. Bake in the oven for a further 5 minutes.
  5. Meanwhile, wrap the tortillas in kitchen foil and warm them up in the oven for a few minutes.
  6. To build the burrito, take one tortilla and add a couple of tablespoons of rice, black beans, sweet potato, red pepper and a handful of kale in the middle. Then top with a sprinkling of tomatoes, red onion, and a few slices of avocado. Finish with a squeeze of lime juice, a sprinkling of coriander leaves and a generous helping of cashew sour cream and hot sauce.
  7. Wrap the burrito, then tuck it in.
  8. Repeat steps 6 and 7 with the remaining ingredients.

Sweet Potato Crust Pizza

Who would have thought it would be so easy to make a sweet potato pizza crust? We rarely have time to make pizza dough from scratch, so this simple, healthy alternative is a very worthy alternative when you have a craving for pizza!

And yep, it’s gluten free. Not bad, right?

We use tomato puree for the sauce because we love the intense, tomatoy-flavour. But you can use passata sauce instead if you prefer!

The vegan mozzarella we used is from Cheezly.

Sweet Potato Crust Pizza

Print Recipe
Sweet Potato Crust Pizza
Sweet Potato Crust Pizza
Servings
1 large pizza
Ingredients
For the base
  • 500 g sweet potato peeled and roughly chopped
  • 2 cups oat flour
For the filling
  • 2 tbsp tomato puree
  • 1 cup spinach
  • 1 red onion sliced
  • 3 chestnut mushrooms sliced
  • 1 red pepper sliced
  • 2 garlic cloves diced
  • pinch of salt & pepper
  • 2 tsp Italian herbs
  • 1 tsp chili flakes
  • 2 tbsp olive oil
  • a few basil leaves
  • 60 g vegan mozzarella sliced
Servings
1 large pizza
Ingredients
For the base
  • 500 g sweet potato peeled and roughly chopped
  • 2 cups oat flour
For the filling
  • 2 tbsp tomato puree
  • 1 cup spinach
  • 1 red onion sliced
  • 3 chestnut mushrooms sliced
  • 1 red pepper sliced
  • 2 garlic cloves diced
  • pinch of salt & pepper
  • 2 tsp Italian herbs
  • 1 tsp chili flakes
  • 2 tbsp olive oil
  • a few basil leaves
  • 60 g vegan mozzarella sliced
Sweet Potato Crust Pizza
Instructions
  1. Preheat oven to 200°C and line a large baking tray with greaseproof paper.
  2. Cook the sweet potato in a steamer for 20 minutes or boil the potato until soft.
  3. Transfer the soft sweet potato to a mixing bowl and mash. Then add oat flour and mix with a wooden spoon until well combined.
  4. Prepare a little water in a small bowl and use it to wet your hands, then shape the sweet potato dough into a ball and place it on the lined baking tray. Dipping your hands in the water will make it easier to shape the dough without it sticking to your hands.
  5. Shape the dough into a circle roughly 0.5cm thick and smooth it out around the edges.
  6. Bake the dough in the preheated oven for 15-18 minutes.
  7. Meanwhile, prepare the toppings by mixing together the onion, pepper, mushrooms, garlic, salt, pepper, italian herbs, chilli flakes and olive oil until the veggies are fully coated in the seasoning.
  8. Once the dough has finished baking, remove from the oven and spread the tomato puree on top followed by a layer of spinach. Then, start layering the veggies on the pizza.
  9. Finish with slices of vegan mozzarella, some basil leaves and a drizzle of olive oil.
  10. Bake in oven for 8-10 minutes.