These burrito-stuffed sweet potatoes are satiating, filled with flavor, plant-based and allergy-friendly. Recipe from The First Mess Cookbook by Laura Wright
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!
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.
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.
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.
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!
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!
Ingredients
4 small sweet potatoes
- 1/2 cup uncooked brown basmati rice, 125 mL, rinsed
- 1 cup cooked black beans, 250 mL
- 1 teaspoon ground cumin, 5 mL
- 1/2 clove garlic, minced
- 1/2 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
- 1/2 small red onion, chopped
- 1 tablespoon fresh lime juice, 15 mL
- 2 tablespoons chopped fresh cilantro leaves, 30 mL
- 1 1/2 teaspoons virgin olive oil salt and pepper, 7 mL, to taste
Guacamole
- 1 ripe, medium-sized avocado
- 1/2 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
- Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper.
- 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.
- In a medium saucepan, combine the basmati rice, black beans, cumin, garlic, olive oil, tomato paste, and salt. Pour 1 1/4 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.
- 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.
- 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.
- 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.
- 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
Nutrition Information:
Yield:
4Amount Per Serving: Unsaturated Fat: 0g
If you love this recipe you should check these out, too!
- Vegan Cheesy Sweet Potato Pierogi
- Smoky Sweet Potato Soup with Jalapeño Cornbread
- Sweet Potato Adzuki Bean Burger Sliders with Dill Aioli
- Smoky Mac-Stuffed Sweet Potatoes
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