Burrito Salad with Sweet Potatoes and Mango Salsa

I’ve been eating this all week, and it’s so good that I’ve been looking forward to lunch every day! This burrito salad is easy to make, tastes fresh, and has a bunch of different components, all of which are super flavourful. I love lunches like this!

It starts with roasted sweet potatoes and red peppers, which are drenched in a cumin and garlic drizzle inspired by the first mess. The roasted veggies go on top of fresh greens, along with avocado, an easy mango salsa, and black beans that are also flavoured with the tasty cumin drizzle. The mango salsa is sweet, tangy and spicy; I found it hard to stop myself from eating it straight out of the bowl! Topped with some more cumin drizzle (this stuff is awesome), this makes a flavour-packed and super healthy lunch!

As with all burrito related foods, mix this up the way you like your burritos. Add some rice, other veggies, the sky is the limit when it comes to burrito salad!

Makes 4 hearty servings


Cumin Garlic Drizzle

1 small jalapeño, seeded

1 clove garlic, peeled

1/2 tsp cumin

juice of 2 limes

1 tbsp maple syrup (or other liquid sweetener)

salt and pepper

1/4 cup vegetable oil


1 ripe mango, diced

1/4 cup diced red onion

1/4 cup diced red pepper

juice of 1 lime

1 jalapeño pepper, finely diced


1 medium sweet potato, cut into 1 inch chunks

1 red pepper, diced

1 can black beans, rinsed (or 2 cups cooked black beans)

1/4 cup red onion, diced

1 ripe avocado, peeled and chopped

handful parsley (or cilantro, if that’s your thing)

fresh salad greens (I like baby chard and baby kale)


To make the cumin garlic drizzle, combine all ingredients in a food processor and whirl until smooth.

To make the mango salsa, toss all ingredients together in a small bowl. Let sit for at least 30 minutes before serving, to let the flavours all meld together.

For the salad, preheat oven to 400 and place sweet potatoes and red peppers on a baking sheet lined with parchment paper. Toss in a healthy drizzle of the cumin garlic sauce, and roast until sweet potatoes are soft and peppers are starting to char, about 30 minutes.

In a small bowl, combine black beans, another drizzle of the cumin garlic sauce, diced red onion, and parsley/cilantro.

To assemble salad, top greens with black beans, sweet potatoes, red peppers, mango salsa, some avocado chunks, and drizzle with a bit of the cumin garlic sauce.

This flavour-packed burrito bowl makes the perfect packed lunch – just package all components separately and assemble at lunch time. It’s a fantastically flavour-packed, healthy lunch!


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