Burrito w/ Sweet Potato Quinoa & Avocado Salsa
This avocado burrito combines sweet potato and tahini quinoa with fresh avocado salsa and avocado and Greek yogurt dip. I like to make a big meal during the weekend and then utilize the leftovers throughout the week. This is incredibly simple with a batch of rice cooker quinoa. Although you can easily turn just about anything that you have lying around into a burrito. It works for a wide variety of flavor profiles. I just mix and match the hot sauce to fit the flavor profile.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Tahini Quinoa
- 1 sweet potato diced
- 1/4 red onion diced
- 1 tsp. ginger minced
- 2 cloves garlic minced
- 1 tbsp. tahini
- 1/4 c. tamari
- 1/4 c. white rice vinegar
- 1 c. quinoa
- 3 c. water
Avocado Salsa
- 1 cucumber diced
- 1/4 red onion diced
- 2 tomatoes diced
- 1 clove garlic minced
- 1 serrano minced
- 1 lime juiced
- 2 tbsp. apple cider vinegar
- dash salt
- dash pepper
- 1 avocado diced
Avocado Dip
- 2 avocados
- 2 cloves garlic
- 2 limes
- 1/2 c. Greek yogurt
- 1 ½ tbsp. tahini
- 2 tbsp. olive oil
- dash salt
- dash pepper
Burrito
- 1/3 c. tahini quinoa
- 1/4 c. avocado salsa
- 1 tortilla shell
- splash water
- dollop avocado dip
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- Cook Quinoa w/ Sweet Potatoes, Tahini, & Tamari. This takes about 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 rice or quinoa in the fridge for exactly this purpose.
- Salsa w/ Avocado, Cucumber, & Tomatoes is a quick and easy recipe to throw together. It's a fresh salsa and only requires mixing all of the ingredients together in a large bowl. It takes all of 5 minutes!
- I also topped this burrito with Avocado Dip w/ Greek Yogurt, Tahini, & Lime. This is entirely optional. You can easily substitute sour cream or omit it entirely for a more vegan recipe. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
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 avocado dip and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and this new avocado dip that I'm obsessed with is fantastic. 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!