Kale and Sweet Potato Breakfast Burrito 1


Vegan MoFo Theme: Healthy Vegan Brunch (and Breakfast from A to Z)

Breakfast burritos are one of my all time favorite breakfasts, especially if I know I have a busy day ahead of me and need something filling. Kale and sweet potato (or yams) are also one of my favorite food combinations, so I love combining the two on a very regular basis.  Often, for breakfast I’ll simply steam them, then sprinkle nutritional yeast and drizzle flax oil on top, and maybe slices of avocado on the side; it takes me to one of my happy places.

Combining kale and sweet potatoes with quinoa and lentils or black beans, then wrapping it all in a brown rice tortilla takes that simplicity to a whole new level!  It’s a great excuse for using up leftovers, as well.

This recipe has a long-ish title, but very simple ingredients. It’s also another one that is completely versatile.  We couldn’t get nearly half way through the alphabet without throwing a breakfast burrito in here somewhere!

Kale and Sweet Potato Breakfast Burrito
Ingredients
1 medium sweet potato, diced
1 small bunch kale, stems removed, chopped
1 Cup cooked quinoa
1/2 Cup cooked lentils
1 Tablespoon balsamic vinegar
1 teaspoon of your favorite herb blend (rosemary, basil, thyme, etc)
1 small avocado, or 1/4 Cup hummus
2 brown rice tortillas

*Make southwestern style with black beans and season with cumin, coriander, chili powder, oregano, or your favorite seasonings.

Directions
1. In a large sauce pan fitted with a steamer basket, arrange sweet potatoes. Steam, covered, over medium low heat for about 5 minutes. Add kale. Steam another 3 -5 minutes, or until sweet potatoes are soft and easily pierced with a fork.  Set aside.

2. In a large bowl, combine remaining ingredients. Mix in kale and sweet potatoes. This is your filling.

3. Heat brown rice tortillas, one at a time, in a skillet, or toaster oven, just long enough for it to become warm and pliable, but not crispy or crunchy, about 2 to 3 minutes. Transfer to a cutting board or large plate.

4. Spread 1/2 of the avocado over the tortilla, smashing to distribute evenly. If desired, sprinkle with salt or spritz with lemon juice.  Alternately, spread half of the hummus in the same manner.  Or, if you really want to shake things up, use hummus and avocado!

5. Spoon about 1 cup of the filling near the bottom center of the tortilla, allowing about an inch from the edge. Fold the sides in, then roll tightly from the bottom up, pushing in any filling that tries to escape. With the flap facing down, cut the wrap on an angle.

6. Repeat the whole process with the second tortilla. Arrange on plates and serve.

Makes two burritos. May have extra filling.


Leave a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

One thought on “Kale and Sweet Potato Breakfast Burrito