In my endeavor to add Muhammara on everything this week, I made one of my go-to staples on a lazy afternoon: a sweet potato and quinoa burrito! This particular recipe has a little spin on it, though, with the addition of Muhammara dip. Optionally also add a little Greek yogurt and hot sauce for a nice kick in this fusion dish.
Burritos are simple to make. They're something that I make when I don't have a lot of time or don't want to put a lot work into what I'm eating. They're also a great way to toss everything that you have into an effortless 15 minute meal that looks a lot more put together than it is!
In my refrigerator today, I had a plethora of leftovers. The muhammara and quinoa caught my eye, though. Muhammara is a Middle Eastern dip much like hummus. It's made from roasted red peppers and toasted walnuts. These kinds of flavors pair really well with sweet potatoes and quinoa. The warm and nutty flavors compliment the approaching fall season as well, so the match seemed ideal.
This is one of those recipes where you don't need to follow the directions precisely. Whatever you have in the refrigerator will more than likely work. I turn everything into a burrito and almost never regret this decision.
Today, I used Sweet Potato Quinoa with habaneros from my garden as well as yellow bell peppers, red onions, and garlic. Although you can easily substitute anything that you have available for this quick and easy dish!
Gallery
Variations of Sweet Potato and Quinoa Burrito with Muhammara
When I find something that I like, I tend to continue to make it again and again. Here are all of the variations of this recipe that I still had enough sweet potato quinoa and Muhammara dip.
The warm and nutty flavors of sweet potato and quinoa compliment the approaching fall season in this quinoa burrito. Add a bit of a kick with Muhammara dip and hot sauce in this Middle Eastern fusion recipe for a perfectly paired burrito.
2tsp.lemon juice(2 tbsp. pomegranate molasses are more traditional)
dashsalt
dashpepper
1/2c.bread crumbs
Burrito
1/3csweet potato quinoa
1tbspmuhammara dip
1tortilla shell
splashwater
dollopgreek yogurt(optional, omit or substitute for vegan recipe)
dollophot sauce of choice(optional)
Instructions
Prepare Ingredients
Cook Sweet Potato Quinoa. This takes less than an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of quinoa in the fridge for exactly this purpose.
Cook Muhammara Dip. This also takes less than an hour and requires an oven or something to cook in (i.e. an air fryer or barbecue) as well as a food processor. You can easily substitute baba ghanoush, hummus, or any other dip of choice for a similar flavor profile.
Cook Tortilla
Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Top with Greek yogurt and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with the nutty flavor of the quinoa. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!
Tips, Tricks, & Notes
For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!
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