Vegan Burrito w/ Chickpea and Sweet Potato

A Delicious, Light Lunch.

Ingredients (4 servings) Prep Time: 5 minutes

  • 1 tbsp extra-virgin coconut oil
  • 1 medium (130g or 5″ long, 2″ diameter) sweet potato, diced
  • 1/2 yellow onion, sliced
  • 4 sprigs fresh rosemary
  • 1/4 tsp Himalayan rock salt
  • 2 cups cooked chickpeas
  • 2 tbsp sun dried tomatoes
  • Toppings of choice: chopped romaine, fresh tomatoes, avocado, spinach
  • 4 gluten-free brown rice tortillas


Instructions   Cook Time: 15 minutes

  • Melt coconut oil in a large cast iron pan on medium heat. Add sweet potatoes, onion, rosemary and salt, cover and cook for 10 minutes. Add remaining ingredients and cook until heated through.
  • Remove from heat and add bean filling to tortilla along with desired toppings. Wrap and serve.
  • Leftover filling can be reheated the next day for lunch in a wrap, as a salad topper, or mixed in with some leftover rice.

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