Our vegan take on a classic dish from Mexico. Try our #Veganuary burrito. Packed with delicious flavors and a good amount of protein.
|Calories||4300 kJ (1027 kcal)|
fork, bowl, Spoon, pot, cutting board, Tupperware, oven, chef's knife, baking tray, parchment paper
Preheat the oven to 350 °F.
Crumble the tofu with your hand, place in bowl, add the remaining ingredients, mix well and let marinate.
Dice the sweet potato, halve the onion, and slice them. Slice the bell pepper and place on a baking tray lined with parchment paper.
Add the spices and oil to the baking tray, mix well, add the tofu and bake for 15-25 minutes.
Cook the rice according to the package instructions.
Finely chop the parsley, mix with yogurt, and season with salt and pepper.
Dice the veggies and herbs, season with lime juice, salt, and pepper.
Peel the avocado remove the pit and mash with a fork.
Coarsely chop the salad.
Spread the yogurt dip onto the tortilla. Top with salad, rice, veggies, tofu, and avocado. Fold up the bottom to cover the filling, then fold in the edges. Roll up to seal.
Enjoy your meal!