Sweet Potato Burrito with Kale Salad and Fresh Salsa

It can be hard when a family that live together all have different dietary needs.

I'm fairly certain that I am not alone here. I've been making different foods for my children since they were born. I am a touch surprised that still, after 13 years, I struggle to find something we all like.  

The following meal is one of the TWO family favourites and is easily adapted for the non-vegan/vegetarian eater. The other, all inclusive family favourite is Mexican Bean burritos.

Vegan - Sweet Potato Burrito

* I often bring this to potlucks with a side of guacamole and salsa. So delicious.

Filling:

Shred and peel sweet potatoes ( 5-6)

In Olive Oil, fry up onions and garlic and then add shredded sweet potatoes

Add Cinnamon (tsp)

Add Cumin (tbsp)

Add Chilli Powder (tbsp)

Add Curry Powder (tbsp)

Burrito:

Add sweet potato mixture, salsa (fresh) and hot sauce if desired.

Roll it up, ensuring both ends are tucked in

Fry on both sides OR use Panini/Sandwich Maker (works nicely)

Non-Vegan’s ----> Add Mexican Cheese

Vegan - Kale Super Sweet Salad

One large bunch of Kale into bite size pieces

One large mango chopped into small bits

One sweet onion chopped

4 to 6 dates in small pieces

Roasted cumin seeds

1 tablespoon of balsamic vinaigrette

15 cherry tomatoes cut in half

Quarter cup of sun dried tomatoes

2 tablespoons of Red wine vinegar

Quarter cup of cranberries

Quarter cup of chopped walnuts

Quarter cup of pumpkin seeds

Fresh Salsa - Vitamix

6 vine tomatoes

3 jalapeño peppers

1 sweet onion

Handful cilantro

1 Mango

2 garlic gloves

Green Ginger Goodness - Vitamix

Half Liter of pineapple coconut water

Half a fresh mango

Dozen fresh green grapes

Handful of frozen sliced peaches

2 tablespoons of fresh ginger

Handful of spinach

One scoop Vega protein powder

Four ice cubes