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Lunch recipe · from the recipe book

Roasted Sweet Potato and Cauliflower Burritos

Smoky, caramelized sweet potato, cauliflower and red pepper are wrapped with kidney beans, crumbly queso fresco, bright fresh tomato salsa and a cool lime-cilantro yogurt.

Roasted Sweet Potato and Cauliflower Burritos

Ingredients

  • 4 medium500 gSweet potatoespeeled and cut into 1/2-inch cubes
  • ½ medium head300 gCauliflowercut into small florets
  • 2 medium238 gRed bell peppercut into strips
  • 1 medium110 gRed oniondivided: 80 g sliced, 30 g finely diced
  • 2 tbsp30 gOlive oil
  • 2¼ tsp6 gChili powder
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ½ tsp3 gSaltdivided
  • 1 cup158 gKidney beans, canned, drained and rinsed
  • 2 medium246 gTomatoesseeded and diced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 cup chopped16 gFresh cilantrochopped, divided
  • 2 tbsp30 gLime juicedivided
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ⅔ cup crumbled80 gQueso frescocrumbled
  • 4 tortillas196 gFlour tortillas, 8-inch

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. On the sheet pan, toss the sweet potato, cauliflower, red bell pepper and the sliced red onion with the olive oil, chili powder, cumin, smoked paprika and two-thirds of the salt. Spread in one layer.
  3. Roast for 20 minutes, stir, scatter the kidney beans over the vegetables, and roast 10 minutes more, until the sweet potato is tender and browned at the edges.
  4. While the vegetables roast, make the tomato salsa: stir together the tomato, the diced red onion, the jalapeño, half the cilantro, half the lime juice and the remaining third of the salt.
  5. Make the lime crema: stir the Greek yogurt with the remaining half of the lime juice and the remaining half of the cilantro.
  6. Warm the flour tortillas on the hot sheet pan in the turned-off oven for 1 minute so they fold without cracking.
  7. Divide the roasted vegetables and beans among the tortillas, then top each with the tomato salsa, the lime crema and the queso fresco.
  8. Fold in the sides, roll up tightly burrito-style, cut in half and serve.

Check labels: Vegetarian when you buy flour tortillas labeled vegetarian.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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