Little donkeys, man they are cute but what do they have to do with a burrito you ask? Quick Spanish lesson for you: Burro = donkey and ito = little, yep that’s right, the word burrito actually means “little donkey”.  The concept stems from that burritos can be made with a wide array of things just like a donkey who, traditionally in mexico, carried an array of things. 

For most, a burrito conjures up an image of tortilla wrapped around seasoned meat, guac, salsa and maybe a few other veggies. But being as there really is no limit when it comes to a burrito we’ve concocted a gut flora loving burrito, full to the max with nutritious goodness. We started by replacing the bread with a lettuce leaf and then fill it with everything that we think is tasty: roasted kale, cauliflower and pumpkin seeds, as well as some classics tomatoes, avocado and coriander.

We even went a little crazy and tossed in some red cabbage and peanuts to really boost the ticks in our Nutrition Hunter Compass. This is one of the best reasons to use the compass, it encourages to strive for variety!

Here you can see how many ticks a burrito provides in the compass:

If you think our take is a bit bland then by all means make your own creation and don’t be afraid to think outside the tortilla my friend. Say that you added some guac with avocado garlic, chili and parsley, as well as some salsa with tomatoes, onions, and lime … then your compass would suddenly look like this:

And before you judge us on the fact that we used and asian hot sauce in a mexican dish we urge you once again think outside the tortilla, because sriracha and burrito = a good thing.

Plant-i-ful Burrito
(serves 4–6)

4 large lettuce leaves 
½  cauliflower head
½ tbsp ground cumin
2 cups chopped kale
½ cup pumpkin seeds
½  red cabbage
4 tomatoes
1 avocado
1 handful of fresh coriander
½  cup peanuts
½ cup plant-based mayonnaise
1-2 teaspoon sriracha sauce
salt & pepper

Preheat the oven to 175°C/350°F. Divide the cauliflower into smaller bouquets, toss with a bit of oil, salt and pepper and ½ tbsp of cumin. Roast the cauliflower on a baking sheet until lightly browned and softened 20-30 mins. Toast the pumpkin seeds in a pan with a little oil. Then saute the kale as well to soften it slightly and season with salt and pepper. Finely slice the red cabbage. Dice the tomatoes and avocado. Chop the coriander and mix it in a bowl together with the mayonnaise and sriracha to make the sauce. Combine a little bit of everything into the lettuce leafs and enjoy your chalk-full-of-plants burrito.