Recipes ROAST VEG AND QUINOA BURRITO WITH VEGAN AJI VERDE SAUCE
ROAST VEG AND QUINOA BURRITO WITH VEGAN AJI VERDE SAUCE
Doing Veganuary come 1 Jan 2023? So are we! Which is why we’ve been experimenting with plant-based recipes recently. This recipe for roast veg and quinoa burritos scores full marks on the good-for-you index. Our spicy vegan aji verde sauce takes it to another level.
- WHAT YOU WILL NEED -
- FOR THE ROAST VEG
- FOR THE CHEAT'S REFRIED BEANS
- 1 large red pepper, sliced into strips
- 400g tin of red kidney beans, drained and rinsed
- 1 large yellow pepper, sliced into strips
- 1 tsp Cape Herb & Spice CHIPOTLE CHILLI
- 250g punnet of courgettes, sliced into rounds
- ½ tsp ground cumin
- extra virgin olive oil
- 1 Tbsp olive oil
- Cape Herb & Spice ROAST
- 3 Tbsp water
- FOR THE AJI VERDE SAUCE: ½ cup raw cashew nuts, soaked in water for at least two hours, then drained; ½ cup water
- FOR THE QUINOA
- ½ cup uncooked quinoa
- generous pinch of salt
- 1 cup water
- a 20g punnet of coriander, leaves and stalks
- YOU ALSO NEED
- 1 clove garlic
- 4 wholewheat wraps
- juice of 2 limes
- coriander to garnish
- zest of 1 lime AND 1 green chilli, seeds removed
- METHOD -
To make the roast veg, drizzle vegetables with olive oil and toss to coat. Tumble them onto a baking tray and dust veggies liberally with Cape Herb & Spice Roast Veggie Seasoning. Roast in a pre-heated 200 ˚C oven for 20-25 minutes until veggies are cooked through.
To make the cheat’s refried beans, simply blitz all the ingredients together in a food processor. Boil the half a cup of quinoa with a cup of water over medium-low heat until cooked through, it takes about 20 minutes.
To make the aji verde sauce, blitz together all of the ingredients in a liquidizer. If it’s too thick for your liking, simpl add a it more water. Taste and adjust seasoning by adding more salt if needed.
To serve, heat the wraps in a non-stick pan. Then load them with roast veggies, quinoa and our cheat’s refried beans. Drizzle over aji verde sauce and tuck in.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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