I almost always add sweet potatoes to my quinoa recipes. The sweetness helps balance out the slight Earthiness of the quinoa. They're both truly some of my favorite foods. And, the fact that they pair so well together? Is just the icing on the cake. I'm also constantly adding them to Mexican and Latin American-inspired food. Quinoa originated in the Andean regions of South America, where sweet potato is also cultivated. So, they're not that far fetched of ingredients to find paired with one another! And adding them to a burrito is almost always something that I'll whip up on the run. I'll also almost always add some homemade avocado dip these days as well. Just for good measure!
This Sweet Potato Burrito consists of fresh turmeric, garlic, lightly fried tofu, tamari, and rice vinegar quinoa with peanut, jalapeño, Greek yogurt, and olive oil avocado dip. I'm particularly fond of this avocado dip. It's kind of a mix between hummus and guacamole, but goes with a wider variety of flavor profiles! I'm constantly putting it on everything from eggs and toast to nachos and burritos. Although feel free to substitute guacamole, sour cream, or even just a dollop of Greek yogurt.
Cook Quinoa w/ Sweet Potato, Turmeric, & Rice Vinegar. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
I also topped this burrito with Potluck Avocado Dip w/ Greek Yogurt & Peanuts.This is entirely optional. You can easily substitute sour cream or omit it entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Cook Tortilla
Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Top with avocado dip and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and this new avocado dip that I'm obsessed with is fantastic. Omit or substitute depending on your own personal taste.
Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!
Tips, Tricks, & Notes
For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!
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