Sweet potato and egg bur­ri­tos

Cycling Plus - - RECIPES -

“When we are work­ing with the pros we pack a cooler full of th­ese bur­ri­tos and hand them up to the guys a few hours into the train­ing ride,” ex­plains Dr Lim. “You can sim­ply stuff a wrapped bur­rito in your pocket on your next cool morn­ing ride.”


Serves 6 200g cooked sweet potato 225g turkey mince 6 eggs, lightly beaten

tbsp brown sugar 50g grated ched­dar cheese 6 large (10in) whole­wheat tor­tillas, warmed


Time to make: 20 min­utes Mash the cooked sweet potato (peeled or not; your choice). Bring a lightly oiled pan to a medium-high heat. Add the mince and brown. Add the mashed sweet potato and eggs, stir un­til the eggs have set to a soft scram­ble. Re­move from the heat. Add brown sugar, and salt and pep­per to taste. Di­vide the mix­ture among the warmed tor­tillas. Top with grated cheese and roll up as bur­ri­tos, be­ing sure to tuck in both short edges be­fore fold­ing the long ones to keep the con­tents from spilling out.


Calo­ries 352, carbs 58g, pro­tein 19g, fats 5g

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