Sweet potato and black bean egg wrap

Try this healthy take on a breakfast burrito.

“Sweet potatoes are high in vitamin A, which helps stimulate the production of immune cells that fight off disease and infection,” says Lauren Blake, RD, Columbus, Ohio-based recipe developer and founder of Whole Living Lauren. And using a smoky chili powder such as espelette can help boost your metabolism.

Serves 2

This recipe is part of our meal prep series. Click here for the full plan.

Photography and styling by Julia Gartland


2 tablespoons olive oil
1 small yellow onion, diced
1 medium sweet potato, peeled and chopped into ½-inch cubes
1 teaspoon sea salt
¼ teaspoon cumin
¼ teaspoon chili powder
1 15-ounce can black beans, rinsed and drained
1 avocado, pitted and sliced
¼ cup salsa



Warm the olive oil in a skillet over medium heat. Add the diced onion, sweet potato cubes, sea salt, cumin, and chili powder and cook, stirring frequently until veggies have softened, about 20 minutes. If necessary, add a few tablespoons of water to help steam the potato.


Add the black beans and cook another five minutes. Remove mixture from heat and place in an airtight container.


Place egg wraps, avocado, and salsa in separate airtight containers and store everything in the fridge.



Divide the sweet potato black bean mixture and add to the egg wraps. Warm in the microwave for 45 seconds then top with sliced avocado and salsa and fold the wrap like a burrito.

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