Ingredients
- 1/2 cup long grain white rice
- 3/4 cup water
- 3/4 teaspoon salt, divided
- 1/4 cup chopped fresh cilantro
- 1 1/4 pounds sweet potato (4 cups cubed)
- 1/2 cup chopped red onion (about 1/4 of a large onion)
- 2 large jalapeños, seeded and sliced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup coarsely chopped walnuts
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground chipotle pepper
- 2 cups baby spinach, packed
- 6 to 7 (10-inch) flour tortillas
- 2 large avocados, freshly sliced
- 1/2 large lime
- Hot sauce, to serve
Method
- Preheat the oven to 400°F.
- Cook the rice:
In a small pot, bring the water to a boil, then add the rice and 1/4 teaspoon of the salt. Bring to a boil again, then cover and reduce the heat to low. Cook until the water is absorbed and the rice is tender, about 15 minutes or according to package directions.
- Remove from the heat, stir in the cilantro, and keep warm while the remaining ingredients cook.
Chop the sweet potatoes and toss the vegetables:
Meanwhile, cut the sweet potato into 1/2-inch cubes and place in a large bowl (if desired, you can peel the sweet potato first). Add the red onion, jalapeños, chickpeas, walnuts, olive oil, cumin, chipotle, and the remaining 1/2 teaspoon salt. Toss to coat and mix well.
- Roast the vegetables and wilt the spinach:
Spread the sweet potato mixture evenly between 2 sheet pans and roast for 15 minutes. Toss the vegetables on each pan, moving the food from the outer edges of the pan to the middle. Rotate the pans and roast until the sweet potatoes can be easily pierced with a paring knife, about 15 minutes more.
Coarsely chop the spinach. Once the sweet potato mixture is done roasting, sprinkle the spinach over 1 of the hot pans. Scrape the contents of the second pan on top and stir, allowing the heat to wilt the spinach.
- Warm the tortillas:
Meanwhile, lower the oven temperature to 200°F. Wrap the tortillas in foil and bake until warm and flexible, 10 to 20 minutes.
- Assemble the burritos:
On each tortilla, place about 1/4 cup of cilantro rice, 3/4 cup of the sweet potato mixture, and 1/3 of a sliced avocado. Squeeze lime over the avocado.
Fold in the sides and roll up, burrito-style. Repeat with the remaining ingredients. Serve warm with hot sauce.
To store for later, leave off the avocado. Let cool, wrap tightly in waxed paper or plastic wrap, and refrigerate for up to 3 days. (Simply recipes)
