Description
A delicious and protein-packed vegetarian burrito featuring roasted sweet potato, fresh pico de gallo, scrambled eggs, and melted cheddar cheese, all wrapped in a whole-wheat tortilla.
Ingredients
Scale
Instructions
- Preheat your oven to 400F (200C).
- Toss the diced sweet potato with olive oil, salt, and pepper on a baking sheet.
- Roast the sweet potato for 20-25 minutes, or until tender and slightly caramelized.
- While the sweet potato roasts, whisk the eggs in a bowl with a pinch of salt and pepper.
- Heat a non-stick skillet over medium heat.
- Pour the whisked eggs into the skillet and scramble until cooked through.
- Warm the whole-wheat tortillas according to package directions.
- Lay out each warm tortilla.
- Divide the scrambled eggs evenly among the tortillas.
- Add a portion of the roasted sweet potato to each tortilla.
- Spoon pico de gallo over the sweet potato and eggs.
- Sprinkle shredded cheddar cheese over the fillings.
- Fold in the sides of each tortilla, then roll tightly to form a burrito.
- Serve immediately or wrap for meal prep.
Equipment
Recommended kitchen tools: Digital Food Scale, Glass Meal Prep Containers and Cast Iron Skillet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main dish
- Method: meal prep
- Cuisine: american
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 8
- Sodium: 550
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 25
- Cholesterol: 350
Keywords: sweet potato, pico de gallo, burrito, vegetarian, breakfast, high protein, meal prep, cheddar
