Description
Kickstart your morning with these vibrant Sweet Potato and Kale Breakfast Burritos, filled with creamy avocado and wholesome ingredients for a nutritious boost.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 2 cups fresh kale, chopped
- 1 ripe avocado, sliced
- 4 large whole wheat tortillas
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Sweet Potatoes: Toss the cubed sweet potatoes in 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for about 25 minutes until golden brown and tender.
- Sauté the Kale: While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chopped kale and sauté for about 5 minutes until wilted. Season with a pinch of salt.
- Assemble Your Burritos: In a large bowl, combine the roasted sweet potatoes and sautéed kale. Warm the tortillas briefly in a pan or microwave to make them pliable. Scoop generous portions of the filling onto each tortilla.
- Add Avocado: Place slices of avocado on top of the filling in each burrito. Sprinkle additional salt if desired.
- Roll It Up: Fold in the edges of each tortilla and roll tightly to secure all ingredients inside. Serve immediately or wrap for later enjoyment.
Nutrition
- Serving Size: 1 burrito (approx. 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Feel free to add black beans for extra protein or spices like jalapeños for heat. Store leftovers in an airtight container in the fridge for up to three days; reheat in a microwave or skillet.