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Greetings hive foodies. Today I am sharing with you one of our easy weeknight dinners. Vegan burritos are the perfect comfort food. Plus, they’re so easy to make and super delicious.

Living in SE Asia for over 8 years has still not turned me into a rice-loving person. We rarely eat rice, not even the healthier brown, black, or red rice variations. There’s something about rice both my husband and I don't like. I know, you might be thinking how we have survived all this time in Asia without eating rice. Well, we mostly cook at home.

Though burritos can be made with a variety of ingredients, a traditional burrito is filled with meat, vegetables, and beans. Often rice and guacamole are added too.

In my vegan version, there is of course no meat and instead of rice, I used quinoa. Compared to rice, quinoa is a nutritional powerhouse, packed with complete protein, fiber, and good-for-you minerals such as potassium, zinc, magnesium, and iron. And what’s more, it tastes better than rice, but that’s just a personal flavor preference. As I told you, we are not the biggest rice fans.

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QUINOA CARROT BURRITOS WITH ROASTED VEGGIES

INGREDIENTS (serves 2-3)

6 vegan carrot wraps
Avocado, sliced
Rocket lettuce or any other lettuce of your liking

Optional: add freshly chopped cilantro if you like. My hubby hates it, so I only added it to my burrito.

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For the quinoa filling

1 cup onion, chopped
3 cups tomatoes, chopped
3 cloves of garlic, minced
½ cup quinoa, uncooked
1.5 cups kidney beans, cooked
Himalayan pink salt, dried oregano, dried thyme, smoked paprika, ground cumin, chili powder, and black pepper to taste

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For the roasted veggies

2 cups cauliflower florets
2 cups sweet potatoes, chopped
Himalayan pink salt, dried oregano, ground cumin, and black pepper to taste

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DIRECTIONS

Cook the quinoa according to the instructions on the package.

Saute the onion until fragrant, then add the garlic and cook one minute more.

Blend the tomatoes and add them to the onions and garlic. Cook for 10-15 minutes before adding the quinoa and beans. Cook for 10-15 minutes more. Season with herbs and spices to your taste.

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Meanwhile, preheat the oven to 200C or 400F.

Add the sweet potatoes and cauliflower to a baking dish or oven-safe dish. Drizzle with coconut oil and season with salt, pepper, cumin, and oregano to taste. Toss to coat evenly and roast until tender and slightly browned.