Build the Ultimate Plant-Based Recovery Burrito With These 3 Recipes
Can you tell me of one cyclist who doesn’t enjoy a burrito? I’m not sure I’ve ever met one...if you have please reach out to me personally here and I’ll have to have a chat with them.
All jokes aside, burritos are a popular and versatile meal that can be prepared in a number of ways. But instead of stopping by your local or fast-food burrito joint, why not take a little extra time to prep your own, delicious, filling burrito + have leftovers for the rest of your week?
Out of chance, I happened to prepare 3 different recipes for my week of food prep and they happened to work together to make one DAMN delicious burrito.
All the recipes are plant-based that will give you your fill and variety of carbs, proteins and fats. Making this the perfect, wholesome recovery meal or dinner.
This recipe consists of 3 different homemade recipes, use just the filling or combine them all together to make the ultimate recovery burrito.
The Filling - Southwest Quinoa and Rice Salad
The Spread - Roasted Red Pepper Hummus
The Sauce - Homemade Salsa
Let’s learn how to make this masterpiece, shall we?
1. The Filling - Southwest Quinoa and Rice Salad
This recipe was first shared with me by my Mom when they visited us in Breckenridge for a weekend from Wisconsin. She said she’s been eating it lately as a cold/hot salad dish on its own. After making this meal for a fancier, stuffed red pepper version I had plenty of leftovers to stuff in a burrito for the week.
Ingredients
1 cup uncooked quinoa, rinsed and drained
1 large sweet potato, chopped into bite-size chunks
1 red or orange bell pepper, cored, seeded, and diced
1 cup black beans, rinsed and drained
1 can corn
1/4 cup minced red onion
1/4 cup minced fresh parsley or cilantro
1 avocado, chopped
1/4 cup + 1/2 Tbsp olive oil
Juice of 1 lime
1 tsp chili powder
1/4– 1/2 tsp cayenne pepper
pinch of cumin
ground black pepper, to taste
1/2 tsp sea salt + more to taste
Directions
Start by prepping your sweet potato. Chop it into bite-sized chunks, toss in olive oil and season to taste with salt and pepper. Bake in the oven for 25-30 minutes at 400º. As your sweet potatoes are cooking, cook quinoa according to package directions.
In a large bowl, combine the cooled sweet potatoes, quinoa, bell pepper, black beans, red onion, cilantro and avocado. Add in the cup olive oil, lime juice, chili powder, cayenne, cumin, black pepper and sea salt. Gently toss the salad to combine. You can serve it right away or let it chill in the fridge a few hours before serving so all of the flavors can marinate.
2. The Spread - Roasted Red Pepper Hummus
I’m a big fan of making hummus. I’ve been following the directions from Cookie and Kate on how to make creamy hummus like you’d find in a Mediterranean deli. And it works like magic! I basically follow the hummus recipe as well but throw in a roasted red pepper and some other spices. This hummus makes for the perfect spread on your burrito, complementing the smoky, zesty flavors of the quinoa and rice salad.
Ingredients
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
½ tsp baking soda (if you’re using canned chickpeas)
¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
1 medium-to-large clove garlic, roughly chopped
½ tsp fine sea salt, to taste
½ cup tahini
1 whole red pepper
2 to 4 Tbsp ice water, more as needed
½ tsp ground cumin
¼ - ½ tsp cayenne pepper
1 Tbsp extra-virgin olive oil + more for red pepper
Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley
Directions
Coat the whole red pepper in olive oil. Roast in the oven over high heat until the skin blackens. (About 10 minutes) You can do this on a hot grill or under the broiler in the oven. When done, take out of the oven and let cool.
While the pepper cools, place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft.
In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside.
Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
Add the tahini to the food processor and blend until the mixture is thick and creamy. While running the food processor, drizzle in 2 tablespoons of ice water. Scrape down the food processor, and blend until the mixture is ultra-smooth, pale and creamy. (Add 1 to 2 tablespoons more ice water if your mixture is too thick)
Cut your red pepper and take out the seeds (Here’s a quick way to do it) Add the red pepper, cumin, cayenne pepper and chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
Taste and adjust as necessary— A little more salt and lemon juice can go a long way. Use your taste buds to determine what needs to be added.
Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
*READ THIS! The how-to-make the best hummus ever from Cookie and Kate
3. The Sauce - Homemade Salsa
What would a burrito be without a sauce? I prefer a fresh, light salsa with a bit of kick. But feel free to use whichever peppers you have on hand to top this meal off. Choose to make a fresh salsa or roasted by popping the tomatoes, peppers and onions in the oven or on the grill.
Ingredients
3-4 Roma tomatoes
2-3 jalapenos or other medium heat chile peppers
1 small onion, chopped
Juice of 1 lime or Tbsp of apple cider vinegar
A small handful of Italian parsley or cilantro
2 Tbsp olive oil (If roasting)
1 tsp coconut sugar or honey (optional)
Heads up! I used 2.5 jalapenos with the seeds out and my salsa turned out to be pretty spicy! Be careful.
Directions
If roasting, coat the tomatoes, chile peppers and onion in olive oil. Roast them over high heat until the skin blackens. (About 5-10 minutes) You can do this on a hot grill or under the broiler in the oven.
In a blender or by hand, chop the tomatoes, chiles and onions. Add lime juice, cilantro and salt to taste. Add in a tsp of brown sugar or honey to give it a hint of sweetness.
*Find more easy sauces like this in The Feed Zone Cookbook
Other Buritto Toppings & Ingredients
Tortilla - I use an unbleached wheat flour tortilla from Stacey’s Organic, manufactured in Commerce City, CO
Whole milk yogurt or other plant-based yogurt - A sour cream substitute to cool down your otherwise spiced up burrito
Feta cheese or other plant-based cheese - For adding a tangy, rich and slightly salty flavor
Chopped cabbage or lettuce - Texture is everything - add cabbage for an extra crunch.
Lime juice - To bring together and enhance your awesome flavors
Extra avocado slices - Because who doesn’t love more avocado?
Hot sauce - For the one who puts hot sauce on everything
WA-LA, you’re burrito is ready to be devoured!
Raise your hand if you’re a burrito overstuffer ✋
I can’t be the only one who has overstuffed a burrito before causing it to all break apart when folding it. Can I? Or am I just a bad burrito wrapper? Whatever the case may be, I looked up different ways to wrap your burrito on YouTube. Looks like there are a few “best ways” to do this. I’ll let you watch those videos and choose the best way to fold your burrito so I’m not liable ;)
The Best Part? Leftovers!
For an easy meal, use the leftover quinoa and rice mix for more burritos throughout the week or add it to a chopped cabbage salad along with other fresh toppings. Otherwise, get fancy and add the stuffing to a halved red pepper, roast it with some cheese, and look like a Michelin star chef. (It’s really not that hard)
Roasted red pepper hummus makes for the perfect snack with pretzels, tortilla chips and veggies. Add a dollop to your chopped salad. Or spread over a grilled veggie sandwich!
Leftover salsa? Chips and salsa, duh! Or add it to your eggs, pile it on top of a baked potato, or pair it with other proteins.
Join The Biked Goods Recipe Club
Would you like to see more homemade bike snack recipes like these? Then the Biked Goods Recipe Club is the place for you! This recipe club was born to bring together foodies and cyclists like you together. Get exclusive recipes, digital cookbooks, and access to a community that lives and breathes cycling and good food. Learn more about this club and sign up today so we can get cookin’!
Share Your Ultimate Recovery Burrito With The Biked Goods Community
Like I mentioned before, what cyclist or foodie doesn’t love a good burrito?! I’m sure you have a favorite recipe or inspiration to share with a group. Comment below with your favorite burrito recipe, combo or recipe card and/or tag a photo on Instagram using #BikedGoods.
