Preheat your oven at 200° C/ 400° F. Mix together the 2 T - 30 ml honey, 3 T - 45 ml olive oil, pinches of salt and pepper and 1 t - 5 gr cumin in a small bowl.
Wash a bunch of carrots and trim the tops. If you are so inclined, you can peel them like I did for this shoot, but normally I can't be bothered to be honest.
Now coat the carrots in the honey mixture and place them into a nice roomy oven dish. Cover with tinfoil and bake in the oven for 15 minutes.
Remove the tinfoil and bake for another 15 minutes, until the edges start to caramelize.
While your carrots are doing that, use a fork to crumble up 3/4 c - 100 gr of feta. Use more if you want, because feta. Dry roast 2 T - 30 gr of pine nuts in a dry skillet or frying pan to get a nice color of them and boost the flavor.
As soon as your carrots come out of the oven, sprinkle over the crumbled feta, toasted pine nuts and chopped coriander and finally 1 T - 15 gr of sumac. You can move it to a nice plate before you do this of course, or just leave it and dig right in.
On a hot day I am sure you can also leave the carrots to cool before adding the feta, pine nuts, coriander and sumac but I mostly eat this in winter and the heat from the carrots gives the feta a nice little melt so I mostly eat this piping hot.
Keyword carrots, cookbook recipe, donna hay, easy vegetarian, fast fresh simple, power vegetables, vegetarian
The first time I had a burrito proper was in San Francisco. My friends dragged me and my jetlag to The Mission, to the wonderful Puerto Alegre, where I did not understand the menu and ordered a cheese burrito. Which, for those not in the know, is basically a burrito with an actual block of melting cheese inside, topped with more melting cheese on the outside.
It was great (though the one thing I never got over after that trip is the red mole chilaquiles I had a few mornings after), but I couldn’t really handle more than two bites (see also, the Chicago deep dish pizza debacle a few years prior to this). The doggy bag I took home that night could’ve easily lasted me the entire trip, were it not for my desire to Eat More Things.
This burrito is killer too, but it won’t require you to have a good long lay-down after. I found it in Lucky Peach’s Power Vegetables. It’s filling minus the lay-down, and perfect for road trips once you’ve figured out how to wrap it.
Veggie Sweet Potato Burrito
This sweet potato burrito inspired by Lucky Peach presents Power Vegetables is the perfect portable snack (even from the kitchen to the sofa).
1 largesweet potatopeeled and cubed (2x2 inches/ 5x5mm)
1 T- 15 mlneutral oil I use sunflower, just avoid olive oil for this
1/2 t- 2.5 grcumin powder
1/2 t- 2.5 grground coriander
1/2 t- 2.5 grchili powder
For the pico de gallo
3 largetomatoes de-seeded and finely chopped
1smallshallot finely chopped, rinsed in cold water post-chop
juice of 1lime
1 bunchcoriander finely chopped, stems included
To construct the burrito
2largetortilla skins of choice, I prefer corn tortillas
1 c- 250 grcooked rice
2 T- 30 grsour creamoptional
1/2 c- 125 grshredded cheeseoptional
1/2 c- 125 grkidney beansrinsed, black beans also work
1/2avocadothinly sliced or cubed, optional
5-10pickled jalapeno slices more or less to taste
To make the sweet potato
Preheat your oven at 200° C/ 400° F and line a baking sheet with parchment.
Mix your cubed sweet potato with the oil and spices. Spread onto the parchment paper in a single layer. Bake for 30 minutes, giving them a toss at the halfway mark.
Make your pico de gallo
Mix together the chopped tomatoes, shallot, coriander and lime juice in a bowl. That's it. That's the recipe.
Assemble your burrito
Preheat a dry frying pan over a high heat. Briefly heat the tortilla skins in the pan on both sides, until they get a little color on them. Be sure not to overheat them as they will dry out and break when bending.
Place your tortilla skins on a flat surface. Be sure to have a large square of tinfoil at the ready next to your tortilla skins.
Create a layer of rice in the center of each of your tortilla skins, then a layer of beans, sweet potato cubes, avocado, pico de gallo and finally, if using, jalapenos, cheese and sour cream.
Fold in the two narrowest opposing sides and fold the widest side over the top of these opposing sides and the contents of your burrito.
Give it a little tug and tuck to really tighten up your filling and roll up your burrito tightly before wrapping it into the tinfoil. Using the tinfoil to get the tightest wrap possible.
If these words make no sense to you try this nifty little burrito wrapping video. Keep in mind with practice, it can be done!
Lucky Peach also ads salsa verde to his burritos, as it's quite hard to come by tomatillos here and there's already so much flavor going on they can easily do without.Same goes for the cheese and sour cream, or almost any of the other ingredients mentioned. Though you wouldn't want to end up with an empty tortilla skin.If you don't like eating the same things 2 days in a row and want to make the most of a sweet potato, you could make my sweet potato fries one day and tuck them inside this burrito the next.This burrito will keep overnight in the fridge to be taken on a road trip the next day and make for a perfect lunch. I don't think it'll keep much longer, but I won't blame you for trying.
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