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I don’t really know if this qualifies as a ‘burrito’, but it sounded better than ‘wrap’, so here goes. Kev came home hangry the other night and after hanging out with him for about 22 seconds, I realized he wasn’t feeling well, and that he was probably in need of one of two things:

1 – A stiff drink
2 – Vegetables

Considering that his ‘not feeling well’ was actual lethargy and not emotional upset, I decided to go with the latter. So here’s a righteously delish, super veg-heavy meal for you that took about 20 minutes, start to finish, with the help of my rice cooker.

Ingredients – All Organic
A few soft tortilla shells (we have been loving Rudi’s Spelt Tortillas because they are super soft and don’t get all weird and cracky like the rice ones do)
Creamy Avocado Sauce
2 ripe avocados
1 clove of garlic, minced
1 tbsp tamari
2 tbsp tahini (preferably a more runny kind. If it’s super dense, start with a tbsp of water and see how that goes)
17 twists of cracked pepper
Green Dream Filling
1 broccoli crown pulled into small florets
1 full head of kale, chiffonaded, or chopped. I just wanted to say chiffonade, and I did, in fact, chiffonade the heck out of this kale, but either will do just fine.
1 cup of quinoa
2 cups of filtered water
3 carrots, grated
2 celery stalks, chopped finely
Directions
Combine all the avocado sauce ingredients together and mash well.
Add your quinoa to your water, and fire up your rice cooker (can also be done in a pot, obviously). Once the quinoa is cooked, add all your chopped veggies to the mix. This is a not-so-secret trick I use when I’m making dishes like this – just use the steam from the rice or quinoa to efficiently cook off my veggies.
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Cover, and let the vegetables steam until tender. Then, add the creamy mix and season to taste. Once your delicious filling is ready to go, steam a couple tortillas, wrap those babies up, and munch to your heart’s content.

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