Sweet Potato Roasted Bell Pepper Burrito

This is hands down the best burrito I’ve ever made myself. The best part is that components reheat really well!

Sweet Potato Roasted Bell Pepper Burrito
Prep time
Cook time
Total time
Recipe type: Main
Serves: 2
  • 1 Sweet Potato
  • 7 mini Sweet Peppers or 1 Red Bell Pepper
  • 1 tomato
  • ½ red onion
  • 1 avocado
  • 1 cup brown rice (pre-made)
  • 2 tbs sour cream
  • 2 tbs reduced fat cheddar
  • 2 Whole Wheat Tortillas
  • Cumin
  • Cinnamon
  • Salt
  • Pepper
  • Chili Powder
  • Garlic Salt
  1. Preheat Oven to 350. Peel and cut the sweet potato into cubes. Put on a foil lined baking sheet. Chop the tomato, peppers, and onions into little pieces and add to the baking sheet. Now sprinkle cumin, garlic salt, chili pepper, salt and pepper onto the vegetables, lastly very sparingly sprinkle a bit of cinnamon. Put into the oven until the edges of the vegetables are golden brown-about 20-30 minutes.
  2. Take the tortilla and lay it on a plate, put the rice and half of the vegetable mixture onto the tortilla. Next spread 1 tbs sour cream, ½ the avocado and 1tbs cheddar on top of the vegetables, fold edges and serve.

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