The sweet potato:
2 medium-sized orange sweet potatoes, peeled and cubed
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp oregano
½ tsp cayenne pepper
S & P to taste
The scrambled tofu:
450g firm tofu
1 spring onion, thinly sliced
1 tsp ground turmeric
½ tsp smoked paprika
S & P to taste
Half a lemon, juiced
Oil for cooking
The burrito:
4 flour tortillas
2 avocados, sliced
1 red onion, thinly sliced
2 tomatoes, thinly sliced
100g spinach or your choice of leafy greens
Chili sauce (optional) or your choice of sauce
Preheat the oven to 200°C and line a baking tray with baking paper
Transfer cubed sweet potatoes onto the baking tray, season with spices, salt, pepper and olive oil and toss until well coated
Roast sweet potatoes for 25-30 minutes or until tender, flip halfway through
Meanwhile, in a large frying, with medium-high heat, sauté spring onion with oil until fragrant
Crumble tofu into the pan with hands and stir to combine and cook for around 3 minutes until tofu is soften
Season tofu with turmeric, paprika, lemon juice, salt and pepper and continue to stir and combine for around 3-5 minutes. Add a splash of water or milk if needed.
Remove roasted sweet potatoes from oven and allow cool down before transfer to a serving bowl
To assemble a burrito, slightly warm up a tortilla according to packet instructions, add some roasted sweet potatoes, scrambled tofu, spinach or other greens, sliced avocado, tomatoes, red onion to the centre of the tortilla (drizzle some sauce if desired). Fold in the sides and roll up, keeping the filling tucked in place.
Toast up burritos in a frying pan or skillet to further seal all the sides until lightly brown, cut into half and serve warm
Recipe created for The Avo Tree by Ting Xu @alittlepositivityeveryday
