My husband says I should include a toodles alert with this recipe. But that makes me blush. They may leave you a little gassy. Vegetables do that sometimes. Power through it and your taste buds will thank you.
p.s. this is my 100th post! Can you believe it!? I’ve been over-sharing for six months and 100 posts and instead of sharing something super thoughtful, I bring you a recipe that requires a toodles warning. Sigh.
Kale & Sweet Potato Burritos
Serves 4 to 6
4 medium sweet potatoes, cubed
1 bunch kale, removed from stem and chopped roughly
Cumin, chipotle chili, paprika, salt, pepper
Olive or coconut oil
Whole wheat tortillas
Feta [or your favorite] cheese
This recipe is a simple one. Easy to throw together and minimal hands on work. Preheat your oven to 425F. Throw your chopped and cubed veggies together with olive or coconut oil and all your seasonings. Roast in the oven for about 15 minutes for the kale [until it wilts and darkens just a little] and the sweet potatoes for 30 minutes or so until they’re fork tender.
The last few minutes while you’re roasting your veggies throw your tortillas in the oven to warm them.
To assemble them spread guacamole on half of the tortilla and top with veggies and cheese. Roll it up and enjoy!
These were a big success for everyone. Lucy did a great job of eating hers rolled up and Landon enjoyed picking up the veggies.
p.p.s sometimes we throw some onions on the roasting pan too. And sometimes we add black beans before we roll.