I got away quite lightly with odd food cravings whilst I was pregnant, but I did eat A LOT of burritos. So many in fact that I vowed I would never even look at another one. Forever and ever after! However, there is something so deliciously convenient about having some yummy fillings all parceled up in a tortilla or a beautiful fresh green Silverbeet leaf!
This week, my Petite Produce Box is a little green fiesta and even though I said I’d never go ‘there’ again, it’s just too good an opportunity to miss.
Roasted Spring Vegetable Burrito with Quinoa and Dilly Guacamole.
Serves 4 (or 1 hungry pregnant lady)
- 1 cup of Quinoa
- 3 Zucchinis
- 1 bunch of asparagus
- ½ Bag of Dill
- 1 Avocado
- 1 red onion
- 1 lemon or lime
- I pack of your favourite Tortillas/Tacos or the larger Silverbeet leaves
- Cook the Quinoa as per packet instructions. Drain and season when cool.
- Chop the zucchinis. Either into slender lady batons or slice on the diagonal.
- Remove the tough stalk from the asparagus and chop either in half or thirds and add them to the zucchini tray.
- Chop a little of the stalks from the broccolini, but keep them quite long as their stem is super sweet and tender when roasted!
- Arrange on one big tray or two if the veggies seem too crowded and drizzle enough olive oil to coat and sprinkle a good teaspoon of Malden salt before gently mixing with your hands.
- Place in the oven on a high heat for about 8-10 mins or until the veggies look plump and roasty.
For the guac, simply mash the avo, finley chop the dill, add the juice and zest of your chosen citrus, finely chop the red onion, salt and pepper to taste and a dash of olive oil.
I tend to plop the guacamole on the bottom spoon the quinoa on and then top with veggies, but as long as you have all the good stuff, freestyling is the way to personal perfection.