Roasted Sweet Potato and Quinoa Burritos
Spicy Pineapple
Ingredients
- 1 (16-oz) pkg peeled, cubed sweet potatoes
- 1 sweet onion, thinly sliced
- 2 Tbsp olive oil
- 1 Tbsp Southwest seasoning (or use fajita seasoning)
- 2 (10-oz) pkg frozen Southwest-style quinoa
- 1 cup vegan green chile enchilada sauce
- 6 burrito-size flour tortillas
- ¼ cup roasted, salted pepitas (pumpkin seeds)
- 2 avocados, thinly sliced
- 1 (16-oz) container pico de gallo
Instructions
- Preheat oven to 425°F. Toss together potatoes, onion, oil, and seasoning on a lightly greased large rimmed baking sheet. Bake 25 minutes or until potatoes are tender.
- Meanwhile, heat quinoa according to package directions; spoon into a large microwave-safe bowl. Add enchilada sauce and microwave at HIGH 1 to 2 minutes or until thoroughly heated. Stir in potatoes.
- Spoon about 1 cup potato mixture down center of each tortilla. Top with pumpkin seeds and avocado. Fold in edges of tortillas, and roll up. Serve with pico de gallo.
Side Dish Ingredients
- 4 cups cubed pineapple
- 2 Tbsp chopped fresh cilantro
- 3 Tbsp fresh lime juice
- ⅛ tsp cayenne pepper
Side Dish Instructions
- Combine all ingredients in a bowl; toss.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
