Description
Start your day with these vibrant Sweet Potato and Kale Breakfast Burritos, packed with wholesome ingredients and creamy avocado for a nutritious morning treat.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 2 cups fresh kale, chopped
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 4 large flour or corn tortillas
- 2 ripe avocados, mashed
Instructions
- 1. Preheat Your Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. Roast the Sweet Potatoes: In a bowl, toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper until evenly coated. Spread them in a single layer on the baking sheet. Roast for 25-30 minutes or until tender and slightly crispy.
- 3. Sauté the Kale: While the sweet potatoes roast, heat a skillet over medium heat. Add a splash of olive oil and sauté the chopped kale for about 5-7 minutes until wilted.
- 4. Combine Filling: Once the sweet potatoes are roasted, combine them with sautéed kale in a mixing bowl.
- 5. Assemble Your Burritos: Take one tortilla, spoon some of the mixture onto one side, and top with mashed avocado.
- 6. Roll It Up: Fold in the sides of the tortilla and roll from the bottom up to secure all fillings inside. Repeat this process for all burritos.
- 7. Serve It Up: Transfer burritos onto plates; cut them in half if desired to showcase their colorful filling. Enjoy warm!
Nutrition
- Serving Size: 1 burrito (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Feel free to add black beans for extra protein or spice things up with jalapeños. Store leftovers in an airtight container in the fridge for up to three days.