Double Sweet Potato Breakfast Burrito
Don't mind us, we're just feeling a little saucy! Made with roasted + spiced sweet potatoes, savory breakfast sausage, kale, and our Sweet Potato Wraps, these Double Sweet Potato Burritos are as satisfying as they are colorful! Breakfast (and lunch, and dinner) is served.
2 large sweet potatoes, peeled and cut into ½” cubes
3 tablespoons olive oil, divided
1 tablespoon chili powder
1 teaspoon sweet paprika
1 teaspoon fine sea salt
¼ teaspoon cayenne pepper
½ pound bulk breakfast chicken sausage
1 bunch kale, stemmed and roughly chopped
4 Julia’s TableⓇ Sweet Potato Wraps
Preferred hot sauce (optional)
Preheat oven to 425℉. On a large baking sheet, toss together sweet potatoes, 2 tablespoons oil, chili powder, paprika, salt, and cayenne. Roast until potatoes are browned and tender, 15-20 minutes.
In a large nonstick skillet, brown sausage over medium heat, breaking it up with a wooden spoon. Transfer to a large bowl.
In the same skillet, add remaining 1 tablespoon oil and ¼ cup water. Bring to a simmer over medium-high heat. Add kale, cover, and cook until kale is bright green, about 4 minutes. Uncover and cook until water is evaporated and kale is tender. Season with salt and pepper to taste.
Add kale and roasted sweet potato to bowl with chicken sausage. Stir to combine.
To serve, lay wraps on a countertop. Spread 1¼ cups filling in the middle of each wrap. Fold in sides and roll up tightly. Serve with hot sauce if desired.