While the filling is hot, toss in some baby spinach and the residual heat will wilt the leaves perfectly. A final flourish of sliced avocado gives the burritos a creamy richness you usually get from cheese. Roasted veggie burritos are as good tonight as they are for lunch tomorrow, making them great for feeding a crowd or meal prep. These intensely flavored burritos are absolutely satisfying as they are, but you may like to serve them with salsa and sour cream (dairy-free or regular) for topping.
Sheet Pan Magic
The sheet pan method allows you to simplify your life. Spread the ingredients out on a pan, set a timer, and prepare to eat well. Instead of sautéing the sweet potatoes in one pan and toasting the chickpeas and nuts in separate pans, you can mix everything up and spread it out over 2 sheet pans, simplifying the method and clean-up.
Keys To Sheet Pan Success
Use large pans. I used two 15x10 inch sheet pans with 1/2-inch rims. You can use larger pans (like half sheet pans), but if you go smaller you’ll crowd the ingredients. The key to a great sheet pan dish is making sure that all the ingredients have room to make contact with the hot surface so they roast instead of steam. Cut your ingredients into evenly sized pieces. The sweet potatoes should be cut into 1/2-inch cubes so that they will be cooked all the way through and caramelized on the edges by the time the chickpeas and walnuts are crisp. Don’t fear the oil. A coating of olive oil keeps the ingredients moist as they cook and keeps them from sticking to the hot pan. It also adds flavor to the vegetables and carries the spices throughout the filling.
Swap It Out
Sweet potatoes give this a sweet and savory base, but if you are not a fan, regular waxy potatoes like Yukon Golds or red potatoes can stand in. Winter squash, like butternut or kabocha, are also good swaps. Jalapeños are the mildest of the chili peppers, so you can always raise your heat level by swapping in serranos or other hot chilies. For an even milder burrito, use half a red bell pepper. White rice is probably in your pantry right now, but swapping in a whole grain will add nutty flavor and more nutrients. Swap with long grain brown rice or even quinoa or millet cooked according to package directions. Avocado is lush and creamy in the burrito, but if you want to give it a cheesy twist, put a quarter cup or so of shredded Jack, queso fresco, or a plant-based cheese in each tortilla. Tortillas are available made from gluten-free flours like teff, brown rice, or even cauliflower. If you are avoiding wheat, look for those. If you’re avoiding grains or carbs altogether, you can serve the filling in lettuce cups.
How to Store and Make Ahead
Burritos are the ultimate packable meal, easy to prep and take on the go. Wrap each burrito in waxed paper or plastic wrap or pack all 6 in a gallon zip-top and store in the refrigerator. If not eating within a day, wait to add the avocado until you are ready to eat. To reheat, either microwave each unwrapped burrito for about 4 minutes on high or wrap in foil and bake at 350°F for about 25 minutes. To freeze vegan burritos, leave off the avocado and wrap tightly. Freeze for up to 2 months and thaw in the refrigerator overnight before reheating.
Oh-So-Quick Vegan Mains
Vegan Sloppy Joes Pasta with Roasted Tomatoes and Creamy Herb Cashew Sauce Vegan Mushroom Stroganoff BBQ Pulled Jackfruit Tacos Vegan Minestrone
Remove from the heat, stir in the cilantro, and keep warm while the remaining ingredients cook. Coarsely chop the spinach. Once the sweet potato mixture is done roasting, sprinkle the spinach over 1 of the hot pans. Scrape the contents of the second pan on top and stir, allowing the heat to wilt the spinach. Fold in the sides and roll up, burrito-style. Repeat with the remaining ingredients. Serve warm with hot sauce. To store for later, leave off the avocado. Let cool, wrap tightly in waxed paper or plastic wrap, and refrigerate for up to 3 days.
