Roasted sweet potato burrito

Black bean sauce & jalapeño salsa

Roasted sweet potato burrito

Roasted sweet potato burrito

Serves Serves 4
Time Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 558 28%
  • Fat 9.6g 14%
  • Saturates 2.3g 12%
  • Sugars 13.2g 15%
  • Salt 1.5g 25%
  • Protein 17.3g 35%
  • Carbs 98.8g 38%
  • Fibre 12.5g -
Of an adult's reference intake
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  • 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
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  1. Preheat the oven to 180°C/350°F/gas 4.
  2. 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.
  3. Place a small pan on a medium heat with 1 teaspoon of olive oil.
  4. 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.
  5. 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.
  6. Meanwhile, cook 150g of long grain rice in a pan of boiling salted water according to the packet instructions, then drain.
  7. Place 200g of spinach in a colander above the rice and leave to wilt for a few minutes, then squeeze out any excess water.
  8. 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.
  9. 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.


Black beans are high in protein, making this a nutritious meat-free option.