Spicy vegan sweet potato has become my go-to weeknight meal, and I can’t wait for you to try it! I first discovered how amazing these flavors could be when I was experimenting with plant-based meals and wanted something more exciting than plain old roasted veggies. The combination of tender, caramelized sweet potatoes with a kick of spice and smoky chipotle is just divine. This recipe for vegan spicy sweet potato burritos is so satisfying, you won’t even miss the meat. The aroma alone will have you dreaming of deliciousness. Let’s get cooking!
Why You’ll Love This Spicy Vegan Sweet Potato Burrito
Get ready to fall in love with this flavor-packed meal! It’s so much more than just a spicy sweet potato dish; it’s a complete flavor experience.
- Incredibly satisfying and hearty, perfect for a filling dinner.
- The balance of sweet, spicy, and smoky flavors is absolutely divine.
- It’s a healthy and nutritious way to enjoy a Mexican-inspired favorite.
- This vegan spicy sweet potato recipe is surprisingly easy to whip up on a busy weeknight.
- Customizable to your spice preference – add more chipotle for a bigger kick!
- A fantastic way to incorporate more vegetables into your diet.
- You’ll be amazed at how tender and flavorful the roasted sweet potatoes become.
- Makes for excellent leftovers, so you can enjoy that delicious spicy roasted vegan sweet potato goodness all week.
Ingredients for Spicy Vegan Sweet Potato Burritos
Gathering these ingredients is the first step to making the best vegan spicy sweet potato burritos. You’ll find that each component plays a key role in creating that perfect flavor and texture.
- 2 medium sweet potatoes, peeled and diced – these are the stars, offering sweetness and a lovely tender texture when roasted.
- 1 tablespoon olive oil – for roasting the sweet potatoes.
- 1 teaspoon smoked paprika – adds a wonderful smoky depth.
- ½ teaspoon ground cumin – brings an earthy, warm spice note.
- ½ teaspoon chili powder – for that essential kick of heat.
- Salt and pepper to taste – to enhance all the flavors.
- 1 block (14 oz) extra-firm tofu, pressed and crumbled – pressing is key for a nice, slightly crispy texture.
- 1 tablespoon olive oil – for sautéing the tofu.
- 1 tablespoon soy sauce or tamari – adds umami and saltiness to the tofu.
- 1 teaspoon garlic powder – for a savory boost.
- ½ teaspoon turmeric – gives the tofu a beautiful golden color.
- ½ teaspoon black pepper – for a little extra spice.
- 1 red bell pepper, sliced – adds sweetness and color.
- 1 yellow bell pepper, sliced – for more vibrant color and mild flavor.
- 1 small red onion, sliced – offers a sharp, slightly sweet bite.
- 1 teaspoon olive oil – for sautéing the vegetables.
- ½ cup vegan mayonnaise – the base for our creamy chipotle sauce.
- 1–2 chipotle peppers in adobo sauce, finely chopped – this is where the real smoky heat comes from! Adjust to your spice preference.
- 1 tablespoon lime juice – adds a bright, zesty contrast to the richness.
- 1 garlic clove, minced – for a fresh garlic punch.
- Pinch of salt – to balance the flavors in the sauce.
- 1 cup cooked rice – forms a hearty base in the burrito.
- 1 cup canned black beans, drained and rinsed – adds protein and fiber.
- 1 ripe avocado, sliced – for creamy texture and healthy fats.
- Fresh cilantro, chopped – for a burst of fresh, herbaceous flavor.
- Fresh lime wedges – for serving, to add an extra squeeze of brightness.
- 4 large flour tortillas – the perfect vessel for all these delicious fillings.
How to Make Spicy Vegan Sweet Potato Burritos
Ready to create these flavor bombs? Making this spicy vegan sweet potato recipe is a straightforward process with incredibly rewarding results. You’ll be amazed at how simple it is to achieve such deep, satisfying flavors.
- Step 1: First, preheat your oven to 425°F (220°C). Grab a baking sheet and toss your diced sweet potatoes with 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, ½ teaspoon of ground cumin, ½ teaspoon of chili powder, and a good pinch of salt and pepper. Spread them out in a single layer so they roast evenly, and pop them in the oven for 25–30 minutes. You want them to be tender enough to pierce easily with a fork and slightly caramelized at the edges.
- Step 2: While those sweet potatoes are getting all cozy in the oven, let’s prep the veggies. Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add your sliced red and yellow bell peppers and the sliced red onion. Sauté them for about 6–8 minutes until they start to soften and smell wonderfully fragrant. Season them lightly with salt and then set this colorful mix aside.
- Step 3: Now for the tofu! In the same skillet (no need to wash it!), heat 1 tablespoon of olive oil over medium heat. Add your pressed and crumbled extra-firm tofu. Sprinkle it with 1 tablespoon of soy sauce or tamari, 1 teaspoon of garlic powder, ½ teaspoon of turmeric, and ½ teaspoon of black pepper. Cook for 8–10 minutes, stirring now and then, until the tofu is golden brown and has a slightly crispy texture. This tofu is a key part of our hearty spicy vegan sweet potato filling.
- Step 4: Let’s whip up that amazing chipotle mayo. In a small bowl or a mini food processor, combine ½ cup of vegan mayonnaise with 1–2 finely chopped chipotle peppers in adobo sauce. Add 1 tablespoon of lime juice, 1 minced garlic clove, and a pinch of salt. Stir or blend until smooth. Taste it and adjust the chipotle peppers if you want more heat – this is your chance to customize your spicy vegan sweet potato burrito!
- Step 5: Warm your 4 large flour tortillas. You can do this quickly in a dry skillet over medium heat for about 30 seconds per side, or pop them in the microwave for a few seconds until they’re soft and pliable. This makes them much easier to roll without tearing.
- Step 6: Time to assemble your masterpiece! Spread a generous layer of that smoky chipotle mayo onto each warm tortilla. Then, layer on your fillings: start with 1 cup of cooked rice, followed by a good portion of the roasted sweet potatoes, your sautéed peppers and onions, the golden tofu, and finally, the drained black beans. Add slices of ripe avocado and a sprinkle of fresh cilantro. A little squeeze of fresh lime juice over the fillings takes it to the next level.
- Step 7: Now, fold in the sides of the tortilla, then roll it up tightly from the bottom. You’ve just created a perfect spicy vegan sweet potato burrito!
- Step 8: Serve these beauties immediately for the best experience. If you like an extra crispy exterior, you can carefully sear the rolled burritos in a dry skillet over medium heat for about 2–3 minutes per side until they’re golden brown and delightfully crisp.
Roasting the Sweet Potatoes
This is where the magic starts! Roasting the sweet potatoes with smoked paprika, cumin, and chili powder brings out their natural sweetness while infusing them with warm, smoky, and slightly spicy notes. We’re looking for tender pieces with beautifully caramelized edges, forming the heart of our spicy vegan sweet potato filling.
Preparing the Tofu and Vegetables
Pressing the tofu is crucial for getting that desirable slightly crispy texture when sautéed. Sautéing the bell peppers and onions until just softened releases their sweet aromas and adds a pleasant chewiness. Together, these elements create a robust foundation for the burrito.
Crafting the Chipotle Mayo
This creamy, smoky, and spicy sauce is a game-changer. The chipotle peppers in adobo provide that signature smoky heat, while the lime juice cuts through the richness of the vegan mayo, creating a perfectly balanced condiment. Feel free to add more chipotle peppers if you crave an extra fiery kick in your spicy vegan sweet potato burrito.
Assembling and Serving the Burritos
Warming the tortillas is key to preventing tears during assembly. Layering the ingredients thoughtfully ensures every bite is a delicious combination of sweet, savory, and spicy. For an extra layer of texture and flavor, searing the assembled burritos until golden brown is a fantastic finishing touch.
Pro Tips for the Best Spicy Vegan Sweet Potato Burritos
Want to elevate your spicy vegan sweet potato game? I’ve picked up a few tricks that make these burritos absolutely incredible every single time.
- Don’t skip pressing the tofu! It’s essential for getting that satisfying texture that mimics scrambled eggs or ground meat.
- Roast your sweet potatoes until they’re tender and slightly caramelized; this brings out their natural sweetness and enhances the overall flavor profile.
- Taste and adjust the chipotle mayo as you go. The spice level is totally personal, so don’t be afraid to add more peppers if you like it hot!
- Warm your tortillas properly; this prevents them from cracking when you roll them up, ensuring a neat and tidy burrito.
What’s the secret to perfect spicy vegan sweet potato filling?
The secret lies in roasting the sweet potatoes until they’re tender and caramelized, infusing them with smoked paprika and chili powder. This creates a naturally sweet and slightly spicy base that’s incredibly satisfying.
Can I make spicy vegan sweet potato burritos ahead of time?
Yes! You can prepare the roasted sweet potatoes, sautéed veggies, and tofu a day in advance. Store them separately in airtight containers in the fridge. Assemble and add avocado just before serving to maintain freshness.
How do I avoid common mistakes with spicy vegan sweet potato burritos?
Avoid overcooking the vegetables, which can make them mushy. Also, ensure your tofu is well-pressed to achieve a good texture. Finally, don’t overstuff your tortillas, or they’ll be difficult to roll tightly.
Variations of Spicy Vegan Sweet Potato Burritos You Can Try
Once you’ve mastered the classic, don’t be afraid to get creative with your spicy vegan sweet potato creations! These burritos are a fantastic canvas for all sorts of delicious twists.
- Bowls Instead of Burritos: Skip the tortilla altogether and serve everything in a bowl! Layer your rice, roasted sweet potatoes, tofu, black beans, sautéed veggies, and a generous dollop of chipotle mayo over a bed of mixed greens or quinoa for a vibrant vegan sweet potato bowl spicy meal.
- Spicier Sweet Potato Hash: For a breakfast or brunch twist, dice the sweet potatoes smaller and roast them with extra chili powder and a pinch of cayenne. Serve this spicy roasted vegan sweet potato hash topped with crumbled tofu “chorizo” and a drizzle of that smoky chipotle sauce.
- Sweet Potato Tacos: Use smaller tortillas or taco shells and fill them with the same delicious spicy vegan sweet potato mixture. These spicy sweet potato tacos vegan are perfect for a fun, shareable meal.
- Added Protein Power: If you want to amp up the protein further, consider adding some seasoned lentils or even some chunks of pan-fried tempeh alongside the tofu.
Best Ways to Serve Spicy Vegan Sweet Potato Burritos
These hearty burritos are a meal in themselves, but pairing them with a few simple sides can make your spicy vegan sweet potato experience even more complete. They’re so versatile!
- Fresh Salsa and Guacamole: A dollop of fresh pico de gallo or a side of creamy guacamole is a perfect complement to the smoky heat of the chipotle mayo and the sweetness of the potato.
- Mexican Rice or Quinoa: While rice is already inside, serving a small portion of cilantro-lime rice or fluffy quinoa on the side adds extra substance and a delightful texture contrast.
- Black Bean Salad: A simple black bean and corn salad, perhaps with a lime vinaigrette, offers a refreshing counterpoint to the rich flavors of the burrito. It’s a great way to incorporate more fresh vegetables.
Nutrition Facts for Spicy Vegan Sweet Potato Burritos
Crafting this delicious spicy vegan sweet potato dish means you’re getting a good dose of plant-based goodness. Per serving (this recipe makes 4 burritos), here’s an approximate breakdown of what you can expect:
- Calories: Approximately 500-600
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Protein: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Sugar: Varies
- Sodium: Varies
Nutritional values are estimates and may vary based on specific ingredients used, portion sizes, and optional additions.
How to Store and Reheat Spicy Vegan Sweet Potato Burritos
Leftovers of this amazing spicy vegan sweet potato recipe are a treasure! To keep your burritos tasting their best, let them cool completely before storing. Once cooled, wrap each burrito tightly in plastic wrap, and then in aluminum foil, or place them in airtight containers. They’ll stay delicious in the refrigerator for about 3–4 days. If you want to keep them even longer, these burritos freeze beautifully. For freezer storage, wrap them well as described and they’ll keep for up to 3 months. This is a great way to ensure you always have a quick and flavorful meal on hand, perfect for when you need a spicy vegan sweet potato fix on the go.
When you’re ready to enjoy your stored spicy vegan sweet potato burritos, reheating is simple. For refrigerated burritos, you can warm them in a skillet over medium heat for about 3–5 minutes per side until heated through and slightly crispy. Alternatively, microwave them for 1–2 minutes, or bake them in a preheated oven at 350°F (175°C) for about 10–15 minutes. For frozen burritos, it’s best to thaw them overnight in the refrigerator first. Then, reheat using your preferred method, adding a few extra minutes as needed to ensure they are thoroughly heated.
Frequently Asked Questions About Spicy Vegan Sweet Potato Burritos
What is the best way to press tofu for these burritos?
For the best texture in your spicy vegan sweet potato burritos, press the tofu for at least 30 minutes using a tofu press. If you don’t have one, wrap the block in paper towels, place it on a plate, and put something heavy on top, like a cast-iron skillet or some books. This removes excess water, allowing the tofu to crisp up nicely when sautéed.
Can I make the chipotle mayo spicier or milder?
Absolutely! The beauty of this vegan spicy sweet potato recipe is its customizability. For a milder mayo, start with just one chipotle pepper and a little adobo sauce. For extra heat, add another whole chipotle pepper or even a pinch of cayenne pepper to the mixture. Always taste and adjust to your preference!
What other vegetables work well in these spicy vegan sweet potato burritos?
You can get really creative with the fillings! Corn kernels (fresh or frozen), chopped spinach or kale sautéed with the other veggies, or even some diced zucchini would be delicious additions. These variations can help you create a truly unique spicy sweet potato and black bean vegan dish.
How do I store leftover spicy roasted vegan sweet potato components?
The roasted sweet potatoes, sautéed vegetables, and cooked tofu can be stored separately in airtight containers in the refrigerator for up to 3 days. This makes assembling fresh burritos or bowls a breeze throughout the week. Just remember to add fresh avocado and cilantro right before serving.
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Spicy Vegan Sweet Potato: Divine 15-Min Meal
- Total Time: 50 minutes
- Yield: 4 burritos 1x
- Diet: Vegan
Description
A hearty and flavorful Spicy Vegan Sweet Potato Burrito filled with roasted sweet potatoes, seasoned tofu, sautéed vegetables, and a smoky chipotle mayo.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- 1 block (14 oz) extra-firm tofu, pressed and crumbled
- 1 tablespoon olive oil
- 1 tablespoon soy sauce or tamari
- 1 teaspoon garlic powder
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 teaspoon olive oil
- ½ cup vegan mayonnaise
- 1–2 chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon lime juice
- 1 garlic clove, minced
- Pinch of salt
- 1 cup cooked rice
- 1 cup canned black beans, drained and rinsed
- 1 ripe avocado, sliced
- Fresh cilantro, chopped
- Fresh lime wedges
- 4 large flour tortillas
Instructions
- Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread on a sheet pan and roast for 25–30 minutes, flipping halfway, until tender.
- While sweet potatoes roast, heat 1 teaspoon olive oil in a large skillet over medium heat. Add sliced peppers and onions, cook for 6–8 minutes until softened. Season with salt and set aside.
- In the same skillet, heat 1 tablespoon olive oil. Add crumbled tofu, soy sauce, garlic powder, turmeric, and black pepper. Cook for 8–10 minutes, stirring occasionally, until golden and slightly crispy.
- In a small bowl or blender, combine vegan mayonnaise, chopped chipotle peppers, lime juice, minced garlic, and salt. Adjust chipotle for desired spice level.
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble burritos: Spread chipotle mayo on a warm tortilla. Layer with rice, roasted sweet potatoes, sautéed vegetables, tofu, black beans, avocado, and cilantro. Squeeze lime juice over the fillings.
- Fold in the sides of the tortilla and roll up tightly from the bottom.
- Serve immediately or sear in a skillet over medium heat for 2–3 minutes per side until golden and crisp.
Notes
- This recipe is easily adaptable. Feel free to add other vegetables like corn or spinach.
- For a spicier filling, add more chipotle peppers to the mayo or a pinch of cayenne to the sweet potato seasoning.
- Pressing the tofu is crucial for achieving a good texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: Approximately 500-600 (estimate)
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: 0mg
Keywords: Spicy Vegan Sweet Potato, Spicy Vegan Sweet Potato Burrito, Vegan Spicy Sweet Potato, Spicy Sweet Potato Tacos, Chipotle Vegan Burrito, Roasted Spicy Vegan Sweet Potato