High-Protein Sweet Potato Burrito

Sweet potato burritos might just be the perfect example of how plant-based eating can be both incredibly satisfying and amazingly good for your gut.

While traditional burritos are often loaded with processed ingredients that can wreak havoc on your digestive system, this recipe flips the script entirely.

We're talking about nutrient-dense sweet potatoes that feed your beneficial bacteria, plant-based protein that's easy to digest, and a rainbow of vegetables that deliver powerful antioxidants with every bite.

The result? A burrito that's not only delicious but actually supports your microbiome health.

This High-Protein Sweet Potato Burrito recipe proves that eating for your gut doesn't mean sacrificing flavor or satisfaction. In fact, it's quite the opposite.

Each ingredient has been chosen not just for taste, but for its ability to nourish your body from the inside out.

Ready to discover how good healthy eating can taste?

Recipe

Makes 4 burritos

Ingredients

2 medium sweet potatoes diced into small cubes
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon chili powder
salt and pepper to taste

1 red pepper thinly sliced
1 yellow pepper thinly sliced
1 small red onion thinly sliced

1 cup cooked brown rice
1 can black beans rinsed and drained
1 ripe avocado sliced
fresh cilantro chopped
lime wedges for serving
fresh corn off the cobb (optional)
pickled jalapenos (optional)
4 large flour tortillas (10-12 inches)

For the tofu:
1 block 14 oz firm tofu
1 tablespoon tamari
1 teaspoon garlic powder
2 tablespoons nutritional yeast flakes
olive oil or avocado oil spray

Chipotle sauce:
1/2 cup vegan mayonnaise
1 tablespoon Chipotle in Adobo Sauce (chop finely if peppers are whole)
1 tablespoon lime juice
1 garlic clove minced (optional)
pinch of salt

Instructions

1. Preheat your oven to 400°F (200°C). In a mixing bowl, toss the
   cubed sweet potatoes with olive oil, paprika, cumin, chili powder,
   salt, and pepper. Spread on a baking sheet and roast for about 25
   minutes or until soft all the way through with a fork.
   
   2. Prepare the tofu: Press excess moisture out of the tofu and crumble
   with your hands into a bowl. Toss with the tamari, garlic powder and
   yeast flakes. Spread onto a baking sheet and spray with olive oil. Add
   to the oven with the potatoes and roast for about 20 minutes or until
   golden and somewhat crispy.
   
   3. Prepare the veggies: Thinly slice the red onion and peppers. Spread
   onto a baking sheet with olive oil and salt. Add to the oven and bake
   for about 15 minutes or until soft.
   
   4. Prepare the sauce: To a small bowl add mayo, chipotle sauce, lime
   juice, minced garlic (optional) and salt. Mix well to combine.
   
   5. Assemble the wraps: Heat the tortilla in the microwave for 20
   seconds before filling. This makes wrapping easier and prevents
   tearing. Lay the tortilla on a plate and spread chipotle sauce in the
   center. Then add rice, black beans, tofu, potatoes, avocado, cilantro
   and any additional toppings. Squeeze some lime juice on the top then
   fold in the sides and wrap up from the bottom. You can serve as is or
   sear in a skillet over medium heat for 2-3 minutes both sides until
   golden and crisp.
   
   This recipe works great as a wrap or a bowl.