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
2 tsp. olive oil
pinch dried chilli flakes
4 medium eggs, at room temperature
For the zingy sauce
25 g coriander, stalks and leaves
15 g mint leaves
1/2 - 1 green chilli, deseeded and roughly chopped
juice 1/2 lime
2 Tbsp. tahini
100 g natural yogurt
To assemble
4 large flour tortillas
2 medium avocados, peeled, destoned and roughly chopped
juice 1/2 lime
150 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
