Burritos make a great on-the-go breakfast, and this veggie version is full of punchy flavours to wake you up.
The flavour of the zingy green sauce actually improves overnight, so you can prepare everything the night before ready to assemble in the morning.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Cal/Serv:
635
Ingredients
3
medium sweet potatoes (about 600g total), scrubbed
2tsp.
olive oil
pinch dried chilli flakes
4
medium eggs, at room temperature
For the zingy sauce
25g
coriander, stalks and leaves
15g
mint leaves
1/2
- 1 green chilli, deseeded and roughly chopped
juice 1/2 lime
2Tbsp.
tahini
100g
natural yogurt
To assemble
4
large flour tortillas
2
medium avocados, peeled, destoned and roughly chopped
juice 1/2 lime
150g
baby plum or cherry tomatoes, halved
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6 and line a large baking tray with baking parchment. Cut the sweet potatoes lengthways into long, chunky wedges and toss on the tray with the oil, chilli flakes and some seasoning. Cook for 35-40min, or until golden and tender. Set aside to cool slightly.
Step 2Meanwhile, boil the eggs in a medium pan of boiling water for 8min. Drain and put into a bowl of ice-cold water to stop the cooking. Once completely cool, peel and quarter.
Step 3For the zingy sauce, in the small bowl of a food processor, or in a jug with a stick blender, whizz the coriander, mint, chilli (to taste), lime juice, tahini and 1/2 the yogurt until smooth. Scrape into a bowl, mix in the remaining 50g yogurt and check seasoning.
Step 4To assemble, warm the tortillas according to pack instructions. Toss the avocados with the lime juice and a pinch of salt. Arrange the sweet potato wedges in a line down the centre of each tortilla, and top with the halved tomatoes, avocadoes and egg quarters.
Step 5Drizzle generously with the sauce. Working 1 at a time, fold in the tortilla sides to cover the filling then roll up and serve (see GH TIP if you want to enjoy your burritos on the go).
GET AHEAD: Cook the sweet potatoes and eggs and prepare the sauce the evening before you want to serve. Cover and chill (separately). To serve, allow all elements to come up to room temperature and complete recipe. Alternatively, assemble burritos up to a day ahead, wrap in foil and chill.
GH TIP: Burritos to go? Lay the warmed tortillas on individual large sheets of foil before assembling. Wrap tightly in foil once rolled up. Slice in 1/2 to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
