Hippie Rito
Introducing the wholesome and vibrant Hippie Rito, a plant-based burrito that's a feast for the senses and a powerhouse of nutrients! Packed with fluffy quinoa, tender roasted sweet potato, bell peppers, and zucchini, this recipe delivers a delicious dose of hearty vegetables seasoned with smoky cumin and paprika. Creamy black beans and ripe avocado slices add richness, while a drizzle of zesty tahini-lemon sauce ties all the flavors together. Wrapped in a soft whole-grain tortilla and optionally sprinkled with fresh cilantro, this burrito is perfect for a satisfying lunch or dinner. Best of all, it's vegan, protein-packed, and easily customizable. Whether you're a seasoned vegan or simply craving a fresh, wholesome meal, the Hippie Rito is your go-to recipe!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water or vegetable broth
- 1 medium Sweet potato, diced
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, diced
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 cup Black beans, rinsed and drained
- 1 medium Avocado, sliced
- 4 pieces Large whole-grain tortillas
- 3 tablespoons Tahini
- 1 tablespoon Lemon juice
- 0.5 teaspoons Garlic powder
- 2 tablespoons Water (for tahini sauce)
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, toss the diced sweet potato, red bell pepper, and zucchini with olive oil, cumin, paprika, and half the salt. Spread the vegetables on the prepared baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
In a small bowl, whisk together the tahini, lemon juice, garlic powder, and water until smooth and creamy. Adjust the consistency with more water if needed.
Warm the tortillas in a dry skillet or microwave to make them more pliable.
To assemble the burritos, lay a tortilla flat and layer with 1/4 cup cooked quinoa, a generous portion of roasted vegetables, 1/4 cup black beans, and a few slices of avocado. Drizzle with tahini sauce and sprinkle with chopped cilantro, if using.
Fold in the sides of the tortilla, then roll it tightly from the bottom to form a burrito. Repeat with the remaining tortillas and fillings.
Serve immediately and enjoy your wholesome Hippie Rito!
Nutrition Facts
Calories |
2721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7242 mg | 315% | |
| Total Carbohydrate | 361.5 g | 131% | |
| Dietary Fiber | 59.7 g | 213% | |
| Total Sugars | 26.5 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3960 mg | 305% | |
| Iron | 16092.1 mg | 89401% | |
| Potassium | 3906 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
