Stuffed Sweet Potato Burritos

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Stuffed Sweet Potato Burritos

This recipe can be used for breakfast lunch or dinner.

Sweet potato doesn’t contain the alkaloids that white potatoes do. Many people find relief from arthritis, IBS, Hashimoto’s and other chronic inflammatory diseases by avoiding white potatoes, and the other members of the nightshade family, such as tomato, capsicum and eggplant, for a period of time.

Stuffed Sweet Potato Burritos

A Yyummy recipe to suit lunch and dinner
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Prep Time 10 minutes
Cook Time 8 minutes
Course Appetizer, Lunch, Main Course, Side Dish, Snack, Starters
Servings 2
Calories 233 kcal


  • microwave


  • 1 large sweet potato
  • ¼ cup cauliflower rice
  • ½ tsp olive oil extra virgin
  • ½ lime juice of
  • 1 cup chicken precooked shredded
  • 2 tbsp salsa Verde
  • 1/2 cup coriander fresh leaves
  • Himalayan salt to taste


  • Wash and pat dry the sweet potato, then slit a few times with a sharp knife
  • Place into microwave for 6-8minutes, until insides are soft enough to scoop out.
  • Cut sweet potato in half and gently scoop out the insides, leaving a small amount of sweet potato around the inside perimeter of the skin. Save the leftover sweet potato mash for a separate meal if desired.
  • Reheat the shredded chick and add the salsa verde. Mix well.
  • Layer two tablespoons cauliflower rice in each half of the burrito, then top with salsa verde shredded chicken and fresh coriander.
  • Serve or wrap in beeswax wrap to serve.


Optional topping – use some natural coconut yogurt to dollop on top.


Calories: 233kcalCarbohydrates: 38gProtein: 8gFat: 6gSaturated Fat: 1gCholesterol: 20mgSodium: 236mgPotassium: 737mgFiber: 6gSugar: 9gVitamin A: 24526IUVitamin C: 21mgCalcium: 57mgIron: 1mg
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