Recipe from Vegetarian Times
I've been holding onto this recipe since it was published in 2009 and just finally got to making it today. I LOVE green burritos. I wish to the vegetable gods that they weren't so painstaking to make. I feel so fresh and nourished when I eat them.
I ate my first green burrito in Nevada City, CA with my bestie. It wasn't too different from this version, actually: sweet potato puree and lots of ginger (always a winner). We used Swiss chard for our wrapper, stuffing thinly sliced carrots, bell pepper and cucumber in for a veggie-packed meal.
This recipe can be used to build a formula for green burritos of the future:
Ginger-Miso Yam Wrap ingredients (serves 4)
For the complete recipe, go to the Vegetarian Times.
One step I would encourage you to add to the instructions is blanching the collards before wrapping the filling in them. Collards are dense, bitter greens that are awesome for detoxification and hormone balance, but not super duper pleasant to eat raw. Blanching them for 30 seconds or so has no negative impact on their health benefits, while promoting greater enjoyment of the meal. Insert this step after instruction #2.
For a greens-blanching and green burrito-wrapping tutorial, check out my colleague Amber Hanson's Instagram highlight on the topic.
Word to the wise: double or triple this recipe. A) It's delicious and you'll want more, and B) maximize the time you spend blanching and wrapping.
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