I love a kitchen sink salad, but sometimes I want something a little warmer and more comforting. So this is my version of it. I roast whatever vegetables I have on hand until they’re golden and tender, then pile them into a warm tortilla. You can throw in just about anything, and it almost always turns out good.
Ingredients
tortilla
japanese sweet potato
cauliflower
carrots
hummus
micro greens
avocado
olive oil
black pepper
salt
Instructions
First, chop all your veggies—potatoes, cauliflower, and carrots—into small, bite-sized pieces.
Start by sautéing the potatoes in olive oil, salt, and black pepper. Once they’re nearly cooked through, add the cauliflower and carrots and continue cooking until all the vegetables are tender and lightly browned.
Meanwhile, warm your tortilla for a few seconds so it’s soft and pliable.
To assemble the burrito, spread a layer of hummus on the tortilla, then add avocado slices and top with the cooked vegetables. Keep everything on one side to make rolling easier.
Roll the burrito tightly, then place it in a lightly oiled pan and brown on each side until golden and crisp.
Finish by topping the burrito with fresh microgreens for a burst of flavor and freshness.