Sizzlin' sweet potato and spinach burrito wraps everything good about burrito night in a sturdy collard green leaf. Harissa-roasted sweet potato and cauliflower pack the heat, while garlicky peppers and wilted spinach round out the filling. Roll it up, tuck in the sides, and bask in burrito bliss.
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 (480 ml) chopped cauliflower
3 tablespoons (45 ml) olive oil, divided use
2 tablespoons (30 ml) 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 (480 ml) baby spinach
Slow-Cooked Spicy Salsa (see Chapter 6) and sliced avocados, optional, for garnish
- Preheat the oven to 400°F (200°C). Combine diced sweet potato and chopped cauliflower in a medium mixing bowl. Drizzle with 2 tablespoons (30 ml) of olive oil, harissa, salt, and pepper. Mix well, so harissa is evenly coating all the vegetables. Roast for 30 minutes.
- While cauliflower and sweet potatoes are roasting, rinse the collard green leaves well and set aside to dry.
- 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.
- 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!
Pro Tips
- Coat the sweet potato and cauliflower thoroughly in the harissa before roasting — 30 minutes at 400°F gives you caramelized edges that taste like the best part of the burrito.
- Blanch or rinse the collard leaves and dry them well; they're sturdy and won't tear like traditional wraps, but dry leaves roll much more easily.
- Julienne the red pepper thinly so it softens in 7 minutes and rolls without poking through the leaf.
- Tuck the sides of the collard in as you roll — that's the trick to keeping the hot filling from dripping out the ends.
Frequently Asked Questions
Can I use another green for the wrap?
Collard leaves are the recipe's pick because they're big and sturdy, but blanched Swiss chard or large cabbage leaves also roll well.
How spicy is the filling?
Two tablespoons of harissa give the roasted vegetables a warm chili-garlic heat. It's real but friendly, especially with the sweet potato in the mix.
Can I meal prep these burritos?
Yes — roast the vegetables ahead and refrigerate. Assemble and roll just before eating so the collard leaf stays fresh and pliable.
What toppings go well with them?
Slow-cooked spicy salsa and sliced avocado are the recipe's finish, adding a cool, creamy contrast to the harissa heat.
Recipe Card
Ingredients
Method
- 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.
- While cauliflower and sweet potatoes are roasting, rinse the collard green leaves well and set aside to dry.
- 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.
- 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!
