Stuffed Sweet Potato Burritos

Stuffed sweet potato burritos

These paleo + Whole30 compliant stuffed sweet potato burritos are a healthy meal made in minutes. Pack with your favorite fixings!




  1. Wash and pat dry the sweet potato, then slit a few times with a sharp knife
  2. Place into the microwave for 6-8 minutes, until insides are soft enough to scoop out
  3. Cut sweet potato in half and gently scoop out the insides, leaving a 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
  4. Pour the cauliflower rice in a small saucepan and add olive oil. Sauté over medium-high heat for 3-4 minutes, until cauliflower is soft. Squeeze lime juice over the cauliflower rice and mix. Add salt to taste then remove from heat until ready to assemble
  5. Reheat the shredded chicken and add the salsa verde. Mix well
  6. Layer two tablespoons cauliflower rice in each half of the burrito, then top with salsa verde shredded chicken and fresh cilantro
  7. Serve or wrap in foil and reheat for later (removing foil if microwaving)


Add any additions or substitutions as desired: diced tomatoes, guacamole, olives, beans, corn, red onions, etc