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Our Recipes

    Sweet potato burritos

    • 10 mins
    • 10 mins
    • Serves 4

      A filling dish showcasing the versatility of sweet potatoes. These root vegetables are rich in beta-carotene, a powerful antioxidant that strengthens your memory and your immune system.

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      • 2 cups sweet potatoes, peeled and diced
      • 1 cup frozen corn kernels
      • 1 x 400g can low-sodium black beans, drained and rinsed
      • 1 tsp green onion, very thinly sliced
      • 1 tbsp fresh lime juice
      • 1 tsp chilli powder (optional)
      • Freshly ground black pepper to taste
      • 4 large whole-wheat tortillas, warmed
      • 1 cup prepared salsa
      • 2 cups shredded lettuce


      1. Place the sweet potatoes in a medium saucepan and add water to come an inch up the sides. Place over medium-high heat and bring to a boil; cook for 5 minutes, or until the sweet potatoes are tender.
      2. Add the corn and cook for 1 more minute.
      3. Drain and transfer to a large bowl.
      4. Add the black beans, green onion, lime juice, and chili powder; season with pepper to taste.
      5. Divide the filling among the tortillas, top with the salsa and lettuce, roll the burritos, and serve.

      Chef's Tips

      • Try adding other seasonal ingredients such as pepper or tomatoes, or swap the lettuce for shredded spinach.
      • For a gluten free option, choose gluten free whole grain tortillas.
      • Original recipe from 'Power Foods for the Brain' by Neal Barnard, M.D.; recipe by Christine Waltermeyer, C.H.H.C. of
      Dr. Neal Barnard
      Dr. Neal Barnard