These sweet potato breakfast burritos are a tasty way to start your day! Packed with creamy sweet potatoes, eggs, beans, and spices, they bring all the flavors together in a warm tortilla.
Who knew breakfast could be this fun? I love to whip these up for a quick meal, and they are great for leftovers too. Plus, they’re so colorful—you can’t help but smile at your plate!
Key Ingredients & Substitutions
Sweet Potatoes: They’re the star of this dish! Sweet potatoes add sweetness and nutrition. If you don’t have them, butternut squash or regular potatoes can work well too, though the flavor will change a bit.
Eggs or Tofu: Eggs give a rich flavor, while tofu is a great plant-based option. If you’re looking for an alternative to eggs, use chickpea flour mixed with water as a scramble, known as besan. It adds protein and has a unique taste.
Tortillas: I like using large flour tortillas, but whole wheat or corn tortillas are great alternatives. For a low-carb option, try using large lettuce leaves instead of tortillas for a fresh, crunchy wrap.
Spices: The combination of turmeric, cumin, and paprika brings warmth and depth. If you’d like a bit more heat, add more chili powder or try cayenne pepper. Fresh herbs can also bring a bright flavor—cilantro is the go-to!
How Do You Get the Sweet Potatoes Perfectly Roasted?
Roasting sweet potatoes is easy but requires some attention to detail for maximum flavor. You want them tender on the inside and slightly caramelized on the outside. Here’s how:
- Cut the sweet potatoes into evenly-sized pieces—this helps them cook at the same rate. Aim for about 1/2-inch cubes.
- Toss them well with olive oil and spices. Make sure they are evenly coated so every piece gets flavor.
- Spread them out on the baking sheet. Overcrowding will make them steam instead of roast, so give them space!
- Flip them halfway through cooking. This helps achieve that nice browned look on all sides.
Bake until they are fork-tender, about 20-25 minutes, and let them cool slightly before adding to the burrito for a perfect mix of warm flavors.
Sweet Potato Breakfast Burritos
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika, plus extra for garnish
- 1/2 teaspoon chili powder (optional)
- Salt and pepper, to taste
- 6 large eggs or 1 block (14 oz) firm tofu for vegan option, crumbled
- 1/4 cup milk or plant-based milk (optional, for fluffier eggs)
- 1 avocado, diced
- 1/2 cup fresh spinach or baby kale
For Assembling:
- 4 large flour tortillas or your choice of wrap
- Fresh cilantro leaves, for garnish
- Optional extras: hot sauce, shredded cheese or vegan cheese, salsa
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 25-30 minutes to cook. So, in total, you’re looking at about 45 minutes from start to finish to enjoy these delightful burritos!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). Grab a baking sheet and toss the diced sweet potatoes with olive oil, ground turmeric, cumin, smoked paprika, chili powder (if you like it spicy), salt, and pepper. Make sure all the potatoes are well coated in the spices!
2. Get Them in the Oven:
Spread the seasoned sweet potatoes out in a single layer on your baking sheet. Roast them in the preheated oven for about 20-25 minutes, until they’re tender and maybe a little caramelized. This step adds a lovely sweetness to your burritos!
3. Cook the Eggs or Tofu:
While the sweet potatoes are roasting, let’s prepare the eggs or tofu! If you’re using eggs, whisk them with the optional milk, salt, pepper, and a pinch of turmeric for color. For tofu, crumble it up in a bowl and add the same seasonings. In a nonstick skillet over medium heat, pour in the eggs or add the crumbled tofu. Cook, stirring occasionally, until the eggs are softly scrambled or the tofu is warmed up and slightly browned, which should take about 5-7 minutes.
4. Warm the Tortillas:
Next, it’s time to warm the tortillas. You can do this in a dry skillet over medium heat or quickly in the microwave. Just make sure they’re pliable so they don’t crack while you’re rolling them up.
5. Assemble the Burritos:
Now for the fun part! Lay a warm tortilla flat on your work surface. Add a generous layer of the scrambled eggs or tofu, followed by a scoop of roasted sweet potatoes, diced avocado, and a handful of fresh spinach or kale. Sprinkle a little extra smoked paprika for color and throw on some fresh cilantro leaves for a burst of flavor!
6. Roll Them Up:
To roll up the burrito, first fold in the sides of the tortilla, then roll it tightly from the bottom up to seal in all that delicious filling. Got it? Great!
7. Crisp Them Up (Optional):
If you want a nice crispy finish, place the burrito seam side down in a skillet over medium heat. Cook each side for 2 minutes, or until golden and crispy. This step is super optional, but it adds a lovely texture!
8. Serve and Enjoy:
Finally, cut the burritos in half and serve them immediately, garnished with more cilantro, salsa, or a drizzle of hot sauce if you’re feeling spicy. Enjoy your flavorful Sweet Potato Breakfast Burritos!
Can I Use Other Types of Potatoes?
Absolutely! While sweet potatoes add a unique flavor and sweetness, you can use butternut squash or regular potatoes if you prefer. Just keep in mind that the taste will differ slightly.
How Do I Store Leftover Burritos?
Store any leftover burritos in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or warm them in a skillet over low heat to retain their crunch.
Can I Make These Breakfast Burritos Vegan?
Yes! Simply replace the eggs with firm tofu, as suggested. You can sauté the tofu just like you would the eggs, and it’ll be just as delicious!
What Can I Serve with Sweet Potato Breakfast Burritos?
These burritos are great on their own, but you can also serve them with salsa, hot sauce, or a side of fresh fruit or a green salad for a complete meal!