Monday, July 11, 2011

Sweet Potato & Kale Breakfast Burritos, Pumpkin Seed Crema, Pico De Gallo

These burritos are great for any meal, not just breakfast. With tons of vegetables both roasted and fresh these burritos pack a powerful punch of flavor and nutrition.
Instead of boiling or sauteing the kale separately, I tossed it in the oven to roast with the sweet potatoes, giving the greens a nice crisp, airy texture you don't often find in burritos.

Roasted kale, sweet potato and red bell pepper with cilantro mashed pintos, fresh pico de gallo, avocado and a homemade pumpkin seed cream with green chilies in replace of sour cream.

Sweet Potato Kale Breakfast Burritos
3 tbl extra virgin olive oil, divided
1 large sweet potato, unpeeled, medium dice
1/2 small red onion, small dice
1/2 red bell pepper, small dice
1 tbl cumin
1 tsp chili powder
1/2 head kale, stems removed, roughly chopped
salt and pepper
1/2 small spanish onion, minced
1-15oz can pinto beans
3/4 cup vegetable broth
1/4 cup fresh chopped cilantro
flour tortillas
sliced avocado

Preheat the oven to 400. On a large baking sheet, toss 2 tbl of oil, sweet potato, red onion, red bell pepper, cumin, chili powder, kale, salt and pepper to taste. Roast for 15 minutes, toss the potatoes around, reduce the heat to 350 and bake 15 minutes more so the kale doesn't burn.
In a small pot saute the spanish onion with 1 tbl of oil until translucent, 7 minutes. Add the beans and vegetable broth and simmer for 20 minutes or until most of the liquid has been absorbed. Mash the beans to your liking. I like to do half mash half whole. Toss in the cilantro and season with salt and pepper.
Assemble the burritos with the sweet potato and kale mix, kidney beans, avocado slices, pico and pumpkin seed crema all wrapped in a warm flour tortilla.

Pumpkin Seed Crema
1 tbl extra virgin olive oil
1/2 small red onion, small dice
4 oz can mild green chilies
2 garlic clove, minced
1 cup pepitas, toasted
1/2 cup diced bread (I used stale baguette)
1 1/2 cup vegetable broth, divided
1/2 cup unsweetened almond milk

Saute the onions and chilies in oil until soft and fragrant, 5 minutes. Add the garlic and pepitas and toast for 3 minutes. Add the bread and broth. Simmer for 20 minutes until the bread has soaked up the broth.
Transfer to a blender and blend until smooth. Bring back to the heat and add the almond milk. Simmer for a couple minutes then season to taste with salt and pepper.

Pico De Gallo
2 cups seeded, diced roma tomatoes
1 jalapeno, minced
1/4 cup small diced spanish onion
2 garlic cloves, minced
2 tbl freshly chopped cilantro
juice of one lime
salt and pepper

Combine all of the ingredients and chill to marinate for at least 30 minutes before serving.

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