RECIPE BY MARIA OF THE FIT STITCH
Burritos are such an amazing meal with different textures and flavors. Maria from @thefitstitch healthified this for everyone! Because it is also made vegan, this burrito recipe is now highly nutritious without sacrificing the taste.
SERVES 5-6
INGREDIENTS
- BBQ QUINOA MEAT
- Quinoa, 1 cup (uncooked)
- Chipotle Taste, 1/2 tsp
- Liquid Smoke, 1 tbsp (optional but recommended)
- Nutritional Yeast, 1 tbsp
- Cumin Powder, 2 tsp
- Garlic Powder, 1/2 tsp
- Salt, 1/2 tsp
- Black Pepper, 1/2 tsp
- Olive Oil, 1 tbsp (or oil from Sun Dried Tomatoes)
- Tomato Paste, 1 tbsp
- Vegetable Bouillon Cube, 1 pc.
- Water, 3/4 cup
- VEGAN CHEESE SAUCE
- Potatoes, 2 cups (peeled and chopped)
- Carrots, 1 cup (peeled and chopped)
- Unsweetened Plant Milk, 1/2 cup
- Nutritional Yeast, 1/2 cup
- Salt, 1 tsp
- Garic Powder, 1/2 tsp
- Onion Powder, 1/2 tsp
- Vegan Parmesan Cheese, 1/4 cup
- COLLARD GREEN BURRITOS
- Green Collard Leaves, 5-6 pcs
- Pinto Beans, 1 cup
- Avocado, 1/2 cup
- Plum Tomatoes, 2 (finely chopped)
- White Onion, 1/2 (finely chopped)
- Parsley, 1 handful (chopped)
- Juice of 1 Lemon
- Salt, 1 tsp
METHOD
- BBQ QUINOA MEAT
- Add quinoa, 3/4 Cups water and the veggie stock cube into a pot and bring to a boil, then reduce to simmer cover pot with a lid and cook for 8 min or until the quinoa has absorbed all water. Remove from heat and let to cool down with the lid still on for 10 min. Once cooled fluff quinoa with a fork.
- In the mean time your quinoa is cooking prepare your bbq sauce by mixing the rest of the ingredients into a food processor until smooth.
- Once your quinoa has cooled down preheat oven to 190ºC/325ºF and line a baking sheet with parchment paper.
- Place quinoa into a large bowl and add bbq mixture and combine with a spatula until quinoa is completely covered by the bbq sauce. Transfer to baking sheet and bake for 25 minutes, flipping the mixture half way.
- VEGAN CHEESE SAUCE
- Boil or steam the potatoes and carrots in a large pot for 20 minutes until soft. Let cool 5 min.
- Place all ingredients in a blender and blend until smooth. Keep leftovers in an airtight container in the fridge for up to 5 days.
- COLLARD GREEN BURRITOS
- In a bowl combine tomatoes, onion, parsley lemon and salt. Mix until well combined. ( This is your pico de gallo mix)
- Prepare your collar green wraps by trimming the spine of the collard greens. Place collard green leaves on a cutting board and cut off the large stems at the base of the leaf. Use a small knife to thinly shave the remaining stem at the base of the collard green can easily fold.
- Heat 1/2 cup of water in a large skillet and bring to boil. Lower temperature and place one collard green leaf at a time and steam for 30 sec to 1 min. Until collard wrap turns vibrant green and soft. Repeat with all remaining wraps.
- Place each wrap over a kitchen towel to remove the excess water. Transfer to a chopping board and place your fillings in 2/3 of the wrap. Add 1/4 cup taco quinoa meat, 1/4 cup pico de gallo mix, few slices of avocado, 2-3 spoonfuls of pinto beans and 1-2 spoonfuls of the cheese sauce.
- Roll one end of collard leaf over the fillings lengthwise and then fold the ends in, roll again until you get a tight burrito. Place wrap seam-side down on a serving plate. Repeat repeat with all the wraps.
- Serve in your favourite Coconut Bowls and enjoy!
NOTES
- You will have leftover BBQ Quinoa Meat and Vegan Cheese Sauce. Both of these can be added to any kind of buddha bowl and are pretty tasty!
- Store any leftover wraps - if there's any! - into an air-tight container for up to two days.
Maria is an architect with a Masters in Sustainable Environmental Design by day and a real foodie by night. She loves creating easy and simple plant-based recipes and is passionate about our environment and all things sustainable.
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Website: https://www.thefitstitch.com