Breakfast Burrito with humus, avocado and sweet potato is simply delicious and can be enjoyed with a side serving of salsa sauce. Ideal for breakfast and luncheons, we recommend giving this hearty Breakfast Burrito recipe a try!
Preheat the oven to 400F and line a baking tray with parchment paper. Wash, peel and chop the sweet potato into medium sized chunks and wash the mushrooms and pat them dry. Transfer them to the same mixing bowl.
Add one tablespoon of olive oil and season with a pinch of salt, black pepper. Sprinkle over the smoked paprika, turmeric powder, garlic powder and ground cumin. With clean hands, toss and coat vegetables with marinade.
Now, transfer it onto the prepared baking tray lined with parchment paper. Roast your veg in the midsection of the oven for 20 - 30 minutes until the vegetables are fork-tender and caramelized.
Place a large vegan-friendly tortilla bread onto a plate or clean surface and build your Breakfast Burrito. Start by spreading a generous scoop of hummus in the centre, followed by roasted sweet potatoes and mushrooms.
Top with baby spinach (or arugula leaves), sliced avocado, tomatoes, finely chopped spring onion, yellow bell pepper strips.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.