One of my goals over the next ten weeks as I prepare for the Rock ‘N Roll half marathon is to be more deliberate when planning weekly meals. It’s easy for me to default to cafeteria options at work for breakfast (oatmeal) and lunch (boring salad), and living in DC means I have a veritable cornucopia of dinner take-out options at my fingertips. I mean, have you seen the Whole Foods hot bar? I could park myself in front of that thing every night and not complain. But part of my training plan includes an effort to eat clean, healthy, wholesome foods that I prepare at home. Why? Because in the end it saves time, money, and I can have a more control over giving my body the exact ingredients and power foods it needs (not wants).
This is my first full week back at work after the holidays and I knew the transition was going to be a doozie. So on Sunday evening I flipped through some recipes and – feeling uninspired – decided to “wing it” by creating my own: the roasted veggie and hummus burrito. It was surprisingly simple to make and turned out to be a delicious alternative to packing a sandwich for lunch. Put your own spin on it and let me know what you think!
Here’s what I used:
- assortment of veggies (red bell pepper, orange bell pepper, onion, kale, squash, mushrooms)
- olive oil
- salt and pepper
- hummus (any kind will do)
- black beans
- brown rice (save some time, get the microwave kind)
Step one: Preheat the oven to 400 degrees F
Step two: chop up all of the veggies and place them in a gallon size zip lock bag. Add olive oil, salt and pepper, and any other seasoning you think will taste good. Shake. Be sure that all the veggies are well coated.
Step three: Put all of the seasoned veggies in an oven safe pan and cook in the oven for about 30 minutes. I checked on them every 10 minutes or so and tossed gently so they would cook evenly.
Step four: After 30 minutes, let the veggies cool and then place in a tupperware and store in the fridge. The veggies you see here gave me enough for about four or five burritos – not bad!
Step five: Microwave the brown rice and add it to a separate tupperware. Rinse off the canned black beans and store those in the same container. You are now prepped to make quick and easy burritos in the morning!
To make the burrito, fist smear some hummus on a tortilla. I used Olive Tree traditional hummus and Food For Life brown rice tortillas from Yes! market. To be honest, the only reason I used these brands is because they were the only kinds Yes! carried and I didn’t feel like shopping around. If you have a gluten sensitivity, the brown rice tortillas are great. If not, I wouldn’t recommend them only because they tend to fall apart by the time you take the burrito out at lunchtime. #burritofail
Add the black beans and rice mixture and a few scoops of your roasted veggies.
I like to top mine with a few slices of avocado. It gave the burrito a really creamy texture and, let’s be honest, avocado makes everything taste better.
And there you have it! I have been enjoying these healthy burritos for three days now and they have been such a treat to unpack at lunch. Not to mention, they are packed with nutritious whole foods and have tons of flavor. Like I said before, this recipe is completely open to interpretation. Add some shredded cheese, a dollop of greek yogurt, some extra spices or taco seasoning, heat it up in the pan or on a grill. Make it into a quesadilla instead of a burrito. Add ground turkey or some slices of chicken. Go nuts. Most importantly, have fun and happy eating!