These wonderful vegan burritos combine roasted sweet potatoes, chickpeas, and crunchy walnuts with cilantro rice and rich avocado.
There are a lot of vegetable burritos that feature boring, colourless rice and mushy beans. The hot oven sears soft sweet potato, vibrant jalapeo, lightly crisped chickpeas, and crunchy walnuts for a delicious filling in this vegan burrito recipe.
Baby spinach can be added while the filling is still hot, and the residual heat will perfectly wilt the leaves. Avocado slices added as a finishing touch give the burritos the creamy richness that cheese usually provides.
Roasted vegetable burritos are excellent for meal planning or serving a crowd. They taste just as fantastic for dinner tonight as for lunch the next day. Even though these burritos with intense flavours are very filling, you might choose to serve them with salsa and sour cream (either standard or dairy-free) as toppings.
Magic with the Sheet Pan
Your life can be made simpler using the sheet pan technique. Set a timer, distribute the ingredients on a skillet, and get ready to chow down.
You can combine everything and spread it out over two sheet pans to ease the technique and cleanup rather than sautéing the sweet potatoes in one pan and toasting the chickpeas and nuts in separate pans.
Cut the ingredients into pieces of similar sizes. To ensure that the sweet potatoes are fully cooked and have caramelised edges by the time the chickpeas and walnuts are crisp, they should be sliced into 1/2-inch cubes.
Never be afraid of oil. Olive oil coating prevents food from sticking to a hot pan when cooking and keeps components wet. Additionally, it gives the vegetable taste and distributes the spices evenly throughout the filling.
Changes you can make for your vegan burritos
1. Sweet potatoes: If you don’t like sweet potatoes, you may substitute standard waxy potatoes like Yukon Golds or red potatoes to give this a sweet and savoury base. Butternut or kabocha winter squash are also suitable substitutes.
2. Jalapenos: Since jalapenos are the mildest chili pepper, you may always add serranos or other pungent chilies to increase the spiciness. Use 1⁄2 a red bell pepper for a burrito that is even milder.
3. white Rice: You already have white rice in your pantry, but switching to a whole grain will add a nutty taste and extra benefits. Replace with long-grain brown rice, quinoa, or millet prepared per the instructions on the package.
4. Avocado: Although the avocado in the burrito is rich and creamy, if you want to add some cheese, fill each tortilla with about a quarter cup of shredded Jack, queso fresco, or a plant-based cheese.
5. Tortillas: Gluten-free tortillas are made from teff, brown rice, and cauliflower. Look for those if you must stay away from wheat. Serve the filling in lettuce cups if you’re completely cutting out grains and carbohydrates.
How to Store
The best portable meal is a burrito because they are simple to prepare and carry. 6 burritos can be packed in a gallon zip-top bag and kept in the refrigerated, or each one can be wrapped in waxed paper or plastic wrap. Wait to add the avocado until you are ready to eat if you won’t be eating for a day.
Either reheat the unwrapped burritos in the microwave for approximately 4 minutes on high, or wrap them in foil and bake them for about 25 minutes at 350°F.
Leave the avocado out of vegan burritos before wrapping them firmly to freeze. Prior to reheating, defrost in the refrigerator overnight after freezing for up to two months.