A healthy vegan burrito is the perfect way to eat your vegetables! It's both fun and satisfying, too. Just take two big leaves of collard greens. This vegetable tastes a bit like spinach and romaine mixed together. What I love about collard greens is that they have a lot of surface area - this is perfect for wrapping veggies. In this recipe, the cherry tomatoes add just the right amount of sweetness to complement the other ingredients. Cutting the veggies finely makes it delicious and easy to wrap. I also added some cilantro and arugula - these are optional, but I like the flavors that each of these herbs bring to the vegan burrito. They add just the right kick!
Healthy Vegan Burrito
2 collard green leaves
1 handful cherry tomatoes
1 handful portobello mushrooms
1 persian cucumber
1 red bell pepper
2 stalks celery
A handful of cilantro (optional)
1/2 an avocado
- 1 handful of arugula
To make the vegan burrito, trim the stem of each leaf. Do so very carefully and watch your fingers.
Slice cherry tomatoes in half, then chop mushrooms, cucumber, pepper, celery, and avocado into 1/4-inch chunks. Add in arugula and cilantro, if desired. Toss veggies in a large bowl and squeeze the juice of 1 lime into the mixture.
Divide the veggies in half and place them into each leaf. Roll the top of the leaf over the veggies, then tuck it underneath them. Next, tuck the loose ends on the sides in. The vegan burrito won't be perfect, but wrapping it this way will prevent it from falling apart completely.
Ashley Hampton (PumpUp: @rawincollege) is a college student looking to spread the power of the raw vegan lifestyle through her positive posts and vibrant photos. Check out her blog to find out more about how a raw vegan eats to maintain a healthy lifestyle.