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
Scale
- 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