Burrito-Stuffed Sweet Potatoes {The First Mess}

Burrito-Stuffed Sweet Potatoes - Black beans with rice, Rustic salsa and a simple guacamole stuffed inside roasted sweet potatoes! From The First Mess Cookbook #glutenfree #soyfree #giveaway

Today, is a fabulous day! Not only is it Taco Tuesday, but it is also the release date for Laura Wright’s, The First Mess Cookbook! This is super exciting because Laura runs the blog The First Mess, and has been sharing gorgeous recipes and photos since 2011. We started blogging around the same time and I have followed her posts for quite a while. I love reading about her adventures in gardening and gazing at the vibrant dishes she creates. Speaking of vibrant dishes, I’m sharing her recipe for Burrito-Stuffed Sweet Potatoes and Rustic Salsa with you, and hosting a giveaway!

Burrito-Stuffed Sweet Potatoes - Black beans with rice, Rustic salsa and a simple guacamole stuffed inside roasted sweet potatoes! From The First Mess Cookbook #glutenfree #soyfree #giveaway

Yes, I know that I mentioned Taco Tuesday, but a burrito is kind of like a taco’s cousin, twice-removed, so it seems appropriate enough to share this recipe. Plus, how can you resist a dish with the name Burrito-Stuffed Sweet Potatoes? You can’t! Baked sweet potatoes, stuffed with seasoned black beans and rice, homemade Rustic Salsa, a simple guacamole and crunchy cabbage are what make up this tasty meal.

Burrito-Stuffed Sweet Potatoes - Black beans with rice, Rustic salsa and a simple guacamole stuffed inside roasted sweet potatoes! From The First Mess Cookbook #glutenfree #soyfree #giveaway

Along with this recipe, are many others, as can be expected from a cookbook with nearly 300 pages! Laura opens the book with a chapter on what you need as staples for a healthy, vegan pantry; and what tools will be immensely helpful. The rest of the book is broken up into your somewhat standard dish categories, like “Mornings and Breakfasts”, “Hearty Mains and Big Plates” (where the Burrito-Stuffed Sweet Potatoes reside), “Energizing Drinks and Small Bites”, and more.

https://www.flickr.com/photos/yacks/33276653156/in/dateposted-public/

As I said before, the photographs in The First Mess Cookbook are stunning in the typical style of Laura; high-contrast with a good mixture of color and a feeling of comfort. It’s honestly super hard to look through this book in one go without drooling. If the mix of beautiful food and delectable eats doesn’t get you motivated to hop in the kitchen and get to cooking, I’m not sure that I can help you.

Burrito-Stuffed Sweet Potatoes - Black beans with rice, Rustic salsa and a simple guacamole stuffed inside roasted sweet potatoes! From The First Mess Cookbook #glutenfree #soyfree #giveaway

Aside from the Burrito-Stuffed Sweet Potatoes, some other dishes that immediately caught my eye were the Peaches, Peas and Beans Summer Salad, Vanilla Corn Cake with Roasted Strawberries, Gingered Brussels Sprout and Shiitake Pot Stickers and Whipped Lentil Chipotle Dip. Really, I could probably type out the entire table of contents, but those caught my eyes and appetite!

Burrito-Stuffed Sweet Potatoes - Black beans with rice, Rustic salsa and a simple guacamole stuffed inside roasted sweet potatoes! From The First Mess Cookbook #glutenfree #soyfree #giveaway

And now, the recipe! Find how to enter the giveaway after the filling and flavorful Burrito-Stuffed Sweet Potatoes!

1 year: Grilled Tofu Miso Soup // 2 years: Southern Kale Salad with Smoky Ranch // 3 years: Jungle Pie // 4 years: Banana Cream Chia Pudding // 5 years: Blueberry Yogurt Pierogi

Burrito-Stuffed Sweet Potatoes - Black beans with rice, Rustic salsa and a simple guacamole stuffed inside roasted sweet potatoes! From The First Mess Cookbook #glutenfree #soyfree
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Burrito-Stuffed Sweet Potatoes

Black beans with rice, Rustic salsa and a simple guacamole stuffed inside roasted sweet potatoes! From The First Mess Cookbook

Course Dinner, Entree, Main
Cuisine Dairy-free, Gluten-free, Healthy, Plant-based, Soy-free, Vegan
Servings 4
Author Laura Wright of The First Mess

Ingredients

4 small sweet potatoes

  • ½ cup uncooked brown basmati rice 125 mL, rinsed
  • 1 cup cooked black beans 250 mL
  • 1 teaspoon ground cumin 5 mL
  • ½ clove garlic minced
  • ½ teaspoon virgin olive oil 2 mL
  • 1 teaspoon tomato paste pinch of salt 5 mL

Rustic Salsa

  • 1 yellow or red bell pepper seeded and chopped
  • 1 cup cherry tomatoes 250 mL, halved
  • ½ small red onion chopped
  • 1 tablespoon fresh lime juice 15 mL
  • 2 tablespoons chopped fresh cilantro leaves 30 mL
  • teaspoons virgin olive oil salt and pepper 7 mL, to taste

Guacamole

  • 1 ripe medium-sized avocado
  • ½ clove garlic minced
  • 1 tablespoon fresh lime juice 15 mL
  • 2 tablespoons chopped fresh cilantro leaves 30 mL
  • generous pinch of salt

For serving

  • shredded cabbage OR romaine lettuce
  • hot sauce optional

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper.

  2.  Place the sweet potatoes in the baking dish, and prick each one a couple of times with a fork. Slide the sweet potatoes into the oven and bake until very tender, about 45 minutes.

  3.  In a medium saucepan, combine the basmati rice, black beans, cumin, garlic, olive oil, tomato paste, and salt. Pour 1¼ cups (300 mL) water into the pot. Cover and bring to a boil over medium heat. Lower the heat to a simmer, and cook until all of the liquid is absorbed, about 40 minutes. Keep the rice warm.

  4. Make the Rustic Salsa: In a medium bowl, combine the bell pepper, cherry tomatoes, red onions, lime juice, cilantro, and olive oil. Season the mixture with salt and pepper, and toss to combine. Set aside.

  5.  Make the guacamole: Peel the avocado and extract the pit. Place the avocado flesh in a medium bowl and mash with a fork. Once you’ve broken it up a bit, add the garlic, lime juice, cilantro, and salt. Mash the avocado until the seasoning is evenly distributed and you have a chunky paste. Set aside.

  6. Place each baked sweet potato in a shallow bowl. Cut along the top of the sweet potato and pull back the skin. Split the sweet potatoes a little bit to make room for the fillings.

  7. Divide the rice and bean mixture among the sweet potatoes. Top each bowl with ¼ of the Rustic Salsa. Finish each plate with a dollop of the guacamole and some shredded cabbage on top. Serve with hot sauce on the side if you like

Burrito-Stuffed Sweet Potatoes - Black beans with rice, Rustic salsa and a simple guacamole stuffed inside roasted sweet potatoes! From The First Mess Cookbook #glutenfree #soyfree #giveaway

Giveaway:

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Pin these Burrito-Stuffed Sweet Potatoes for later!

Burrito-Stuffed Sweet Potatoes - Black beans with rice, Rustic salsa and a simple guacamole stuffed inside roasted sweet potatoes! From The First Mess Cookbook #glutenfree #soyfree #giveaway

30 Comments on “Burrito-Stuffed Sweet Potatoes {The First Mess}

  1. It looks so colorful and delicious. This is up for my next week’s ‘Tuesday taco’ – yum!

  2. The recipes in this book look and sound amazing! I love that they are actually simple but can come off as being fancy 🙂

  3. These days, I’m a sucker for beautiful food photography. It makes me want to experiment more in the kitchen. Even my omnivore husband recently remarked that since I’ve gone vegan, we are eating a far bigger variety of foods (and better, too – his words!) than before. Clearly, this book would help along!

  4. Pingback: HOT PINK SMOOTHIE CHEERS! » The First Mess // Plant-Based Recipes + Photography by Laura Wright

  5. The photographs that convey the sheer versatility, playfulness and beauty of food! It looks simply wonderful. 🙂

  6. Wow, Jackie! These photos – the colors of this dish – SO gorgeous!

    What most appeals to me about this cookbook (besides the beautiful photographs of the food) is that despite the appealing presentation of the dishes, Laura’s recipes are really very accessible. I can make them on weeknights.

  7. First of all, thank you so much for this awesome opportunity (already keeping my fingers and toes crossed)!
Now, as far as what I find most appealing about the book goes, I have to admit that it’s really whole package that I love. I mean, since I’m obsessed with the topic of food; am a huge fan of beautiful photography; adore books; AND love how varied, versatile and creative the recipes on Laura’s blog are, while at the same time being not too „fussy“, if you may, and full of Good Stuff (that is, plant nutrition), the book really just ticks all the boxes, and appeals to me in every which way 🙂

  8. I love that this cookbook finds ways to elevate plant based dishes and make them seem more gourmet! Every recipe I have seen thus far I could totally convince my omnivore friends to eat- and the photography is divine!

  9. Thank you so much for this giveaway! I love the recipes from the First Mess. I cannot wait to see the ones included in the book (whether I win it here or not 😉 )

  10. What appeals to me about the book is that I’m sure it’s just as good as Laura’s blog. When I first discovered her, I went through every recipe and bookmarked the majority. Would love to get my hands on that beauty of a book!

  11. I cannot wait to make those potatoes. I’m salivating just reading the recipe. Thank you for sharing!

  12. The Whipped Lentil Chipotle Dip recipe is something I really want to try.

  13. Yum! This looks awesome, I love Laura’s creativity and genuineness in her writing and cooking!

  14. This looks soo good! My family loves sweet potatoes and I love Laura’s recipes! (the bbq lentils are basically the best thing ever)

  15. What an inspirational book to have by your side in the kitchen on those days when the inspiration just isn’t coming from within. The photos and the whole foods recipes will definitely leave my eyes, tastebuds, and tummy feeling satisfied.

  16. Any Cookbook that loads up on Photos I’m in, pure inspiration. Totally gets me to try new things when I have a gorgeous picture to go with the recipe.

  17. Pingback: Eggplant Bolognese Pasta (The First Mess Cookbook) - Veggies Save The Day

  18. Made it! Loved it! The only thing I will do differently next time is to remove the potato from the skin and cut into 3/4″ pieces, then top with the other toppings. Very good flavor. Husband loved it!

  19. Pingback: HOT PINK SMOOTHIE CHEERS! - KORULY

  20. Pingback: March MiniMoFo Roundup | VeganMoFo

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