Vegetarian sweet potato & green lentil burritos
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Vegetarian sweet potato & green lentil burritos
Photo credit : Cindy Boyce

Vegetarian sweet potato & green lentil burritos

Vegetarian sweet potato & green lentil burritos
Photo credit : Cindy Boyce
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Our web videos are back for the fifth season, and we’re in my new kitchen! My heart is officially filled with joy. Firstly, because it’s a fresh start for me and I really feel like I’m in a good place right now, after a hectic year, but also because it’s a big challenge for me to act solo in these videos without my (still) favourite funny man.

We’re starting off this season with a recipe that really inspires me because it has a spring-feeling to it. Don’t ask why, but burritos are a spring meal for me, and the mix of flavours is mind-blowing.

You can tailor this as you wish, melt some cheese over the burritos in a nice baking pan or heat them up in a panini grill.

 This recipe can also be made quicker by baking the sweet potatoes in the microwave (watch video for step-by-step). Happy watching!

  • Serves4
  • Prep time20 mins
  • Cook time1 hour 10 mins
  • Timeout-
  • FreezingFreezes well

Ingredients

  • 2 sweet potatoes, sliced in half length-wise
  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 1 garlic cloves, chopped
  • 1 teaspoon of ground cumin
  • 1 teaspoon of paprika
  • 1 teaspoon of dried oregano
  • 2 cups of fresh tomatoes, diced
  • 1 can (540 ml) of green lentils, rinsed and strained
  • Salt & pepper, as preferred
  • 4 soft tortillas
To serve
  • 2 avocados, peeled and sliced
  • 1 shallot, minced
  • A few lime quarters
  • Fresh cilantro, as preferred
  • Sour cream, as preferred
  • Salt & pepper, as preferred

Steps

  1. Preheat the oven to 400°F and place the rack at the centre of it.
  2. Line a baking sheet with parchment paper, then lay out the sweet potatoes flesh-side down. Bake in the oven for 45 minutes.
  3. Heat the olive oil over medium-low heat in a large pan, along with the garlic, onion, cumin, paprika and oregano for 5 minutes.
  4. Add the tomatoes and lentils then continue cooking for 5 to 8 minutes. Season generously then set aside.
  5. Lay the tortillas on a clean work surface, then add the flesh of half a potato and crush down with a fork then top with the lentils and top with your preferred toppings.
  6. Close up the burrito at each end then roll the tortilla to enjoy!

Tips & tricks

Cannot be frozen. Keeps for 3 days in the fridge. 

Recipe published on August 19, 2018