The Ultimate Vegan Protein Burrito

Blissful Basil
Servings: 4

Protein: 22 grams


For the quinoa

  • 3/4 cup white quinoa, thoroughly rinsed
  • 1 1/2 cups water
  • 1/4 teaspoon sea salt
  • One can black beans, drained and rinsed
  • 1/4 cup chopped fresh cilantro
  • Three tablespoons lime juice
  • Three tablespoons hemp seeds
  • 1/4-1/2 teaspoon sea salt
  • black pepper, to taste

For the kale

  • 3 cups destemmed and chopped kale
  • One tablespoon lime juice
  • 1/2 tablespoon olive oil
  • sea salt, to taste
  • black pepper, to taste

For the pico de gallo

  • 1 cup quartered cherry tomatoes
  • 1/4 cup finely diced red onion
  • Two tablespoons chopped cilantro
  • sea salt, to taste

For the guacamole

  • One avocado pitted
  • One lime, juiced
  • sea salt, to taste

Additional Ingredients

  • Four large sprouted grain or gluten-free tortillas


  1. Add quinoa, water, and salt to a small pot and heat until boiling.
  2. Once the water comes to a boil, reduce heat, cover and simmer for 10-14 minutes, until quinoa is tender. Fluff with fork and transfer to a large bowl.
  3. Add black beans, chopped cilantro, lime juice, hemp seeds, sea salt, and black pepper to the quinoa and mix.
  4. In a separate bowl combine chopped kale, lime juice, olive oil, and sea salt. Toss.
  5. In another bowl, mix the cherry tomatoes, red onion, cilantro, and sea salt. Stir.
  6. Combine all ingredients for the guacamole. Smash until desired consistency is met.
  7. Fill tortilla with quinoa mixture, kale, pico de gallo and guacamole. Wrap tightly into a burrito. Enjoy!

Recipe Source: Blissful Basil



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