Hi there! Jenny here, ready to share one of my favorite vegan breakfast recipes: the Lentil and Sweet Potato Breakfast Burrito. This hearty, nutritious, and delicious meal is perfect for fueling your morning. It’s packed with protein, fiber, and flavor, making it a fantastic way to start your day right.
I love making this burrito on weekends when I have a bit more time to enjoy my breakfast. The combination of lentils, sweet potatoes, and spices creates a satisfying and comforting meal. Plus, it’s a hit with my whole family, and I often find myself making extra for quick weekday breakfasts.
Number of servings: 4
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Cuisine: Vegan
Ingredients
- 1 cup cooked lentils
- 1 large sweet potato, peeled and diced
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 large whole wheat tortillas
- 1 avocado, sliced
- Salsa, for serving
- Fresh cilantro, for garnish
Equipment/Utensils
- Skillet
- Baking sheet
- Mixing bowl
- Measuring cups and spoons
- Spatula
Preparation Steps
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Roast Sweet Potatoes: Toss 1 diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.
- Sauté Vegetables: In a skillet, heat a little oil over medium heat. Add 1 chopped onion and 1 chopped red bell pepper. Sauté until softened, about 5 minutes.
- Add Garlic and Spices: Add 2 minced garlic cloves, 1 teaspoon cumin, and 1 teaspoon paprika to the skillet. Cook for another 2 minutes.
- Combine Ingredients: Add 1 cup cooked lentils to the skillet, stirring to combine. Cook for an additional 5 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper.
- Assemble Burritos: Lay out the 4 tortillas. Divide the lentil mixture among the tortillas, top with roasted sweet potatoes, avocado slices, salsa, and fresh cilantro.
- Wrap and Serve: Fold in the sides of each tortilla and roll up into a burrito. Serve immediately and enjoy!
Nutritional Information (per serving)
- Calories: 350
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 56g
- Fiber: 14g
- Protein: 12g
Vitamins and Minerals (per serving)
- Vitamin A: 120% of the Daily Value (DV)
- Vitamin C: 60% of the DV
- Iron: 20% of the DV
- Folate: 15% of the DV
- Calcium: 10% of the DV
This Lentil and Sweet Potato Breakfast Burrito is not just delicious but also incredibly nutritious. It’s a wonderful vegan option that’s easy to make and perfect for any morning. Enjoy your cooking, and bon appétit!
Lentil and Sweet Potato Breakfast Burrito
I love making this burrito on weekends when I have a bit more time to enjoy my breakfast. The combination of lentils, sweet potatoes, and spices creates a satisfying and comforting meal. Plus, it’s a hit with my whole family, and I often find myself making extra for quick weekday breakfasts.
Ingredients
- 1 cup cooked lentils
- 1 large sweet potato peeled and diced
- 1 small onion chopped
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 large whole wheat tortillas
- 1 avocado sliced
- Salsa for serving
- Fresh cilantro for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Roast Sweet Potatoes: Toss 1 diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.
- Sauté Vegetables: In a skillet, heat a little oil over medium heat. Add 1 chopped onion and 1 chopped red bell pepper. Sauté until softened, about 5 minutes.
- Add Garlic and Spices: Add 2 minced garlic cloves, 1 teaspoon cumin, and 1 teaspoon paprika to the skillet. Cook for another 2 minutes.
- Combine Ingredients: Add 1 cup cooked lentils to the skillet, stirring to combine. Cook for an additional 5 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper.
- Assemble Burritos: Lay out the 4 tortillas. Divide the lentil mixture among the tortillas, top with roasted sweet potatoes, avocado slices, salsa, and fresh cilantro.
- Wrap and Serve: Fold in the sides of each tortilla and roll up into a burrito. Serve immediately and enjoy!
Notes
Nutritional Information (per serving)
- Calories: 350
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 56g
- Fiber: 14g
- Protein: 12g
Vitamins and Minerals (per serving)
- Vitamin A: 120% of the Daily Value (DV)
- Vitamin C: 60% of the DV
- Iron: 20% of the DV
- Folate: 15% of the DV
- Calcium: 10% of the DV
