Sweet Potato Breakfast Burrito

by | May 20, 2022 | Meals, Recipes


  • 1 organic sweet potato
  • 1/4 cup organic cauliflower rice
  • 1/2 teaspoon organic olive oil
  • Juice of 1/2 small organic lime
  • Redmond real salt to taste
  • 1/3 cup cooked, shredded organic chicken
  • 2 tablespoons organic salsa verde
  • 1 small handful of fresh organic cilantro
  • Organic corn or gluten-free tortillas


  • Bake Sweet potatoes in the oven until soft
  • 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.
  • Pour the cauliflower rice into a small saucepan and add olive oil. Saute over medium-high heat for 3-4 minutes, until cauliflower is soft.
  • Squeeze lime juice over the cauliflower rice and mix. Add redmond real salt to taste, then remove from heat until ready to assemble
  • Reheat the shredded chicken on low-medium heat on the stove and add the salsa verde. Mix well.
  • Layer two tablespoons of cauliflower rice in each half of the burrito, then top with salsa verde, shredded chicken, and fresh cilantro
  • Serve or wrap in foil and reheat later (if reheating, place in oven at 350 degrees until warm)
Additional add-ins
  • diced tomatoes
  • guacamole
  • olives
  • beans
  • eggs
  • red onions

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