I was home alone the other day trying to figure out what kind of healthy recipe ideas I could come up with for lunch that didn’t require a bunch of prep or any cooking. I wanted to enjoy my solitude at home with a good book, not some pots and pans! Luckily my house had just been stocked with a variety of fruits and vegetables, so finding some key ingredients to work with was pretty easy.
I am one of those people who don’t need to sit down and create a road map to use in the kitchen. In fact, I rarely ever use a recipe out of a book or off the Internet step by step. I do use quick healthy recipes ideas for inspiration but I can’t remember the last time that I didn’t scan a recipe and then put it away before heading to the kitchen to create my own version.
This ends up being a problem when I want to share recipes with you all. Now that I am compiling a transitional guide to a vegan lifestyle which includes recipes, I am practicing working with measuring spoons and cups so I can offer specifics on my kitchen creations.
So that means that I have specifics for these sweet and savory mean green burritos!
I have to laugh though, because they’re easy and they don’t even need a recipe. I guess I can be thankful that this was easy practice ?
You are going to LOVE these mean green burritos! They are totally filling, they’re hardy, and most importantly they are extremely tasty. Everyone will love these no matter what their “normal” diet choices might be. Made of 100-percent fruits and vegetables, you can be sure that this meal gives you energy, boosts your immune system, and helps to get rid of toxins so you can live your best day!
Without further ado, here is what you’ll need to make two hefty burritos:
- 2 collards
- 2 carrots
- 1 chunk of cabbage (red or green, about 2 inches by 2 inches in size)
- 1 stalk celery
- 1 small apple
- ½ cucumber
- 2 Tbsp currants -or- raisins
For the Sauce:
- 1/3 avocado
- 1 Tsp aged balsamic vinegar (optional)
- 1 Tbsp mustard
- 1.2 Tsp chipotle powder (optional but soooo good!)
- 1 orange, freshly juiced
- ½ lemon, freshly juiced
Put all of the sauce ingredients except the avocado in a small bowl and combine. Lay each collard flat on your cutting board (stem side up) and with the side of a knife, gently crush the stem so you don’t have to cut it out to wrap the burritos. The stem along the collar will “smoosh” up a little but it won’t effect the outcome of the meal.
Using clean hands you’ll want to rub each collard with a little of the sauce mix until they are fully coated and let them sit on a plate to marinade while you prepare the rest of the ingredients.
Add your avocado to the remaining sauce mix, combine well, and set aside.
Grab your favorite kitchen tool (knife, grater, food processor) and shred your carrots and cabbage. Then cut your celery, apple and cucumber into small bite size pieces. Throw the vegetables into a mixing bowl, add the sauce, and mix well until all of the vegetables are saturated with sauce. Let the mixture sit for a few minutes so the flavors can meld. You’ll know when it’s ready by tasting it!
Putting the Burritos Together:
Lay each collard on a clean plate, stem side up, and fill them with equal parts of the vegetable and fruit filling. Sprinkle with currants or raisins and then fold the non-stem end over the filling to create a “bottom” like a regular burrito. Roll one side over the other and leave the stem end open. That’s it! These babies hold together from beginning to end so you will get the total burrito feel when you eat them
Hope you enjoy these quick healthy recipe! ideas