Easy paleo recipes

Sizzlin’ Sweet Potato and Spinach Burrito

This beautiful blend of sweet and spice makes for a complete and satisfying meal, so enjoy this Paleo-style burrito any time of day! The bitter collard green leaves used here are a great replacement for the more traditional burrito wraps; they are just as sturdy and do not easily tear, they’re super tasty, and they can be filled generously with hot or cold ingredients. The roasted cauliflower and sweet potato embrace the heat of the harissa (a blend of chili peppers, garlic, oil, and hot spices) marvelously in this recipe. Top these sensational sizzlers off with some Slow-Cooked Spicy Salsa (see Chapter 6) and a few slices of creamy avocado and bask in burrito bliss!
Serves 4

1 large sweet potato, diced
2 cups chopped cauliflower
3 tablespoons olive oil, divided use
2 tablespoons Homemade Harissa (see Chapter 5)
Salt and pepper, to taste
4 large collard green leaves (for burrito wrap)
1 red bell pepper, thinly julienned
1 teaspoon minced garlic
2 cups baby spinach
Slow-Cooked Spicy Salsa (see Chapter 6) and sliced avocados, optional, for garnish

  1. Preheat the oven to 400°F. Combine diced sweet potato and chopped cauliflower in a medium mixing bowl. Drizzle with 2 tablespoons of olive oil, harissa, salt, and pepper. Mix well, so harissa is evenly coating all the vegetables. Roast for 30 minutes.
  2. While cauliflower and sweet potatoes are roasting, rinse the collard green leaves well and set aside to dry.
  3. In a medium sauté pan, heat the remaining tablespoon of olive oil over medium heat. Add julienned pepper and sauté for about 7 minutes or until softened and starting to brown slightly. At this point, add the minced garlic, baby spinach leaves, a pinch of salt and pepper, and sauté until spinach starts to wilt, about 2 minutes. Remove from heat.
  4. Remove cauliflower and sweet potatoes from oven and let cool for 1 minute. Split this mixture up between the 4 collard green leaves. Top each with the peppers, spinach, and salsa and roll the leaves up like a burrito. Make sure to tuck in the sides so none of this delicious filling drips out!