Harissa Chickpea and Sweet Potato Breakfast Burrito

Start your day the Mediterranean way with this hearty, veggie-forward breakfast burrito. Cubes of sweet potato are roasted with cumin and olive oil until caramelized, while chickpeas crisp up alongside them for a satisfying crunch and plant-based protein boost. Soft scrambled eggs, briny feta, and a bright swipe of harissa-spiked Greek yogurt bring everything together in a warm whole-wheat wrap, making this a portable breakfast that doesn't skimp on flavor or nutrition. This recipe leans into core Mediterranean Diet principles: extra virgin olive oil as the primary fat, legumes and vegetables front and center, moderate eggs and dairy, and whole grains instead of refined ones. The harissa yogurt adds a smoky, spicy kick that elevates the whole dish without relying on processed sauces or added sugars. It's a wonderful make-ahead option — roast a big batch of the sweet potatoes and chickpeas on the weekend, then assemble burritos in minutes on busy mornings. Whether you're managing heart health, blood sugar, or just looking for a satisfying breakfast that keeps you full until lunch, this burrito delivers fiber, healthy fats, and protein in one delicious, wrap-and-go package.

Ingredients

• 2 mediumsweet potato, peeled and diced into 1/2-inch cubes
• 1 can (15 oz)canned chickpeas, drained, rinsed, and patted dry
• 3 tbspextra virgin olive oil
• 1.5 tspground cumin
• 0.5 tspsmoked paprika
• 1 tspsalt, divided
• 0.5 tspblack pepper
• 8 largeeggs
• 0.5 cupplain Greek yogurt
• 1.5 tbspharissa paste
• 0.5 cupfeta cheese, crumbled
• 4 large (10-inch)Whole-wheat tortillas
• 1.5 cupbaby spinach, roughly chopped
• 1 tspfresh lemon juice

Method

1. Preheat the oven to 425°F (220°C). Line a baking sheet or lightly oil it.
2. In a mixing bowl, toss the diced sweet potato and chickpeas with 2 tablespoons olive oil, cumin, smoked paprika, half the salt, and the black pepper until evenly coated.
3. Spread the sweet potato and chickpea mixture in a single layer on the baking sheet and roast, stirring halfway through, until the sweet potatoes are tender and the chickpeas are crispy. 25:00
4. While the vegetables roast, stir together the Greek yogurt, harissa paste, and lemon juice in a small bowl to make the harissa yogurt sauce. Set aside.
5. Crack the eggs into a mixing bowl, add the remaining salt, and whisk until fully combined and slightly frothy.
6. Heat the remaining 1 tablespoon olive oil in a nonstick skillet over medium-low heat. Pour in the eggs and gently fold with a spatula, cooking slowly until soft curds form and the eggs are just set. 4:00
7. Stir the chopped spinach into the hot roasted sweet potato and chickpea mixture so it wilts slightly from the residual heat.
8. Warm the tortillas briefly in the skillet or microwave until pliable. 0:30
9. Lay out each tortilla and spread a generous swipe of harissa yogurt down the center. Top with scrambled eggs, the roasted sweet potato and chickpea mixture, and crumbled feta.
10. Fold in the sides of the tortilla and roll tightly into a burrito. Repeat with the remaining tortillas and filling. Serve warm, or wrap in foil to take on the go.