25+ Flavorful Saturday Vegan Burrito Recipes for Cozy Plant-Based Meal

Saturdays are all about indulging in comfort food and treating yourself to something delicious, especially if it’s quick and easy to prepare.

If you’re looking to spice up your weekend meals, vegan burritos are the perfect choice!

Whether you’re a long-time plant-based eater or just looking to add more vegan meals to your repertoire, burritos offer endless possibilities for creative and flavorful fillings.

From smoky roasted vegetables and crispy tempeh to creamy guacamole and hearty beans, these 25+ vegan burrito recipes are packed with vibrant ingredients, bold flavors, and plenty of plant-based protein.

We’ve curated a list of 25+ vegan burrito recipes that will make your Saturdays even more delicious.

Each recipe is simple to follow and can be customized to suit your tastes, ensuring you have a new meal to look forward to every weekend.

Whether you’re craving something spicy, savory, or fresh, we’ve got you covered. Get ready to wrap up the weekend with these mouthwatering burrito ideas that will leave you feeling satisfied and nourished.

25+ Flavorful Saturday Vegan Burrito Recipes for Cozy Plant-Based Meal

With over 25 vegan burrito recipes to choose from, you’re guaranteed to find something to satisfy every craving this Saturday.

Whether you’re in the mood for a classic smoky bean burrito, a creamy avocado-filled creation, or a vibrant roasted vegetable masterpiece, these plant-based burritos are perfect for any occasion.

Not only are they flavorful and easy to prepare, but they also offer a healthy alternative to traditional burritos without sacrificing taste.

So, gather your ingredients, roll up your sleeves, and dive into these delicious vegan creations that will make your Saturdays even better.

Spicy Sweet Potato & Black Bean Burrito

A warm and hearty burrito featuring roasted sweet potatoes and black beans with a spicy kick, perfect for a filling Saturday meal. This recipe combines the sweetness of the potatoes with the richness of black beans, complemented by avocado and a zesty dressing.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 1 tablespoon lime juice
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• 2 large flour tortillas
• 1/4 cup vegan sour cream or cashew cream (optional)
• Hot sauce (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potato with olive oil, smoked paprika, cayenne pepper, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
2. While the sweet potatoes are roasting, in a small bowl, mix the black beans with lime juice, cumin, garlic powder, and cilantro. Season with salt and pepper.
3. Once the sweet potatoes are done, warm the tortillas in a dry pan or microwave.
4. Assemble the burritos by layering the black bean mixture, roasted sweet potatoes, sliced avocado, and a dollop of vegan sour cream or cashew cream if desired.
5. Roll up the burrito, folding in the sides and wrapping it tightly. Serve with hot sauce on the side if you like extra spice.

This Spicy Sweet Potato & Black Bean Burrito is a vibrant and satisfying dish, ideal for a lazy Saturday lunch or dinner. The combination of sweet and spicy flavors makes each bite a delightful experience, while the creamy avocado and smooth beans add a comforting element. You can customize the heat level with hot sauce or cayenne pepper to suit your taste. It’s a perfect plant-based option that will leave you feeling nourished and energized.

Lentil & Veggie Burrito

Packed with nutritious lentils, sautéed veggies, and topped with a creamy dressing, this burrito is bursting with flavors and textures. The combination of lentils and vegetables provides a hearty and wholesome filling, making it a go-to recipe for a vegan Saturday treat.

Ingredients:

• 1 cup dry green or brown lentils
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup corn kernels (fresh or frozen)
• 2 large flour tortillas
• 1/4 cup tahini or vegan ranch dressing
• 1/4 cup fresh cilantro, chopped
• Lime wedges (for serving)

Instructions:

1. Cook the lentils according to package instructions, usually by simmering them in water for 20-25 minutes until tender. Drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the diced bell pepper, zucchini, onion, and garlic. Sauté for about 5-7 minutes until the vegetables are tender.
3. Stir in the cooked lentils, cumin, paprika, salt, and pepper, and cook for an additional 2-3 minutes to allow the flavors to meld. Add the corn kernels and cook for another 2 minutes.
4. Warm the tortillas in a dry pan or microwave.
5. To assemble, spoon the lentil and veggie mixture onto each tortilla, drizzle with tahini or vegan ranch dressing, and sprinkle with fresh cilantro.
6. Roll up the burritos, folding in the sides and wrapping tightly. Serve with lime wedges on the side for a refreshing citrus kick.

This Lentil & Veggie Burrito is a nutritious, flavor-packed meal that provides all the goodness you need to feel satisfied. The combination of lentils, vegetables, and tahini dressing offers a balance of protein, fiber, and healthy fats. This recipe is versatile, and you can add or swap in different veggies depending on what you have on hand. It’s a fantastic option for meal prepping or a quick Saturday lunch when you’re craving something wholesome and filling.

Chickpea “Chicken” Burrito

A plant-based take on a classic chicken burrito, this recipe uses chickpeas seasoned and cooked to resemble a savory, crispy chicken filling. It’s paired with fresh vegetables, avocado, and a tangy sauce for a satisfying, vegan-friendly meal.

Ingredients:

• 1 can chickpeas, drained and mashed
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup shredded lettuce
• 1/2 tomato, diced
• 1/4 cup red onion, thinly sliced
• 1 avocado, sliced
• 2 large flour tortillas
• 1/4 cup vegan mayo or tahini
• 1 tablespoon sriracha (optional)

Instructions:

1. In a medium pan, heat the olive oil over medium heat. Add the mashed chickpeas, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chickpeas begin to crisp up and take on a golden color.
2. While the chickpeas cook, prepare the veggies by chopping the lettuce, tomato, red onion, and slicing the avocado.
3. Warm the tortillas in a dry pan or microwave.
4. To assemble, layer the crispy chickpeas, shredded lettuce, diced tomato, red onion, and avocado onto each tortilla.
5. Drizzle with vegan mayo or tahini and a touch of sriracha if you prefer some heat. Roll up the burrito tightly and serve.

This Chickpea “Chicken” Burrito is a creative twist on a classic favorite, using chickpeas to replicate the savory, crunchy texture of chicken. It’s a delightful, plant-based alternative that’s satisfying, full of flavor, and packed with protein. The combination of creamy avocado, tangy sauce, and fresh veggies makes each bite refreshing and delicious. This recipe is perfect for a Saturday when you’re craving comfort food with a healthy spin!

BBQ Tofu & Slaw Burrito

A smoky and tangy BBQ tofu paired with a crisp, colorful slaw for a refreshing and hearty burrito experience. This combination of flavors and textures brings together the richness of tofu with the crunch of fresh veggies and a sweet BBQ sauce.

Ingredients:

• 1 block firm tofu, pressed and cut into strips
• 1/4 cup BBQ sauce (vegan)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup shredded cabbage (green or purple)
• 1/2 carrot, grated
• 1/4 cup red onion, thinly sliced
• 2 tablespoons vegan mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• 2 large flour tortillas
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the tofu strips with olive oil, salt, pepper, and BBQ sauce. Spread them on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until golden and slightly crispy.
2. While the tofu is baking, prepare the slaw. In a bowl, combine the shredded cabbage, grated carrot, red onion, vegan mayo, apple cider vinegar, maple syrup, salt, and pepper. Toss well to combine.
3. Warm the tortillas in a dry pan or microwave.
4. To assemble the burrito, place the BBQ tofu strips in the center of each tortilla. Top with the slaw and sprinkle with fresh cilantro.
5. Roll up the burrito, folding in the sides and wrapping it tightly.

This BBQ Tofu & Slaw Burrito offers a fantastic balance of smoky, sweet, and tangy flavors, with the crispy tofu and crunchy slaw providing an irresistible combination of textures. It’s perfect for a laid-back Saturday meal when you want something both filling and flavorful. The contrast of the rich BBQ tofu and the light, refreshing slaw makes this burrito a satisfying and vibrant choice.

Mushroom & Spinach Breakfast Burrito

This savory breakfast burrito is filled with sautéed mushrooms, spinach, and a rich tofu scramble, making it a hearty and flavorful way to start your Saturday. It’s packed with protein and greens, making it both filling and nutritious.

Ingredients:

• 1 cup sliced mushrooms (button or cremini)
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2 cups fresh spinach, chopped
• 1/2 block firm tofu, crumbled
• 1/4 teaspoon turmeric
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional for cheesy flavor)
• 2 large flour tortillas
• 1/4 avocado, sliced (optional)
• 1 tablespoon salsa (optional)

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and become golden brown. Add the minced garlic and cook for an additional minute.
2. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
3. Crumble the tofu into the pan with the mushrooms and spinach, then add the turmeric, cumin, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly crispy.
4. If desired, sprinkle in nutritional yeast for a cheesy flavor.
5. Warm the tortillas in a dry pan or microwave.
6. To assemble, place the tofu scramble mixture in the center of each tortilla. Add avocado slices and salsa if you like.
7. Roll up the burrito, folding in the sides and wrapping it tightly.

The Mushroom & Spinach Breakfast Burrito is the perfect way to enjoy a satisfying, plant-based breakfast or brunch. The tofu scramble provides a wonderful substitute for eggs, while the sautéed mushrooms and spinach add a savory depth of flavor. This recipe is not only delicious but also packed with nutrients, making it a great choice for fueling your Saturday morning activities.

Cauliflower & Hummus Burrito

This fresh and light burrito features roasted cauliflower, creamy hummus, and a variety of veggies, making it a perfect Saturday lunch option. It’s full of plant-based protein and fiber, offering a satisfying yet nutritious meal.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup hummus (store-bought or homemade)
• 1 cup mixed greens or arugula
• 1/2 cucumber, thinly sliced
• 1/2 red bell pepper, sliced
• 1/4 cup red onion, thinly sliced
• 2 large flour tortillas

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until golden and tender.
2. While the cauliflower roasts, prepare the veggies by slicing the cucumber, bell pepper, and red onion. Set them aside.
3. Warm the tortillas in a dry pan or microwave.
4. To assemble, spread a generous layer of hummus on each tortilla. Add the roasted cauliflower, mixed greens, cucumber, bell pepper, and red onion.
5. Roll up the burrito, folding in the sides and wrapping it tightly.

The Cauliflower & Hummus Burrito is a vibrant, refreshing meal that’s perfect for when you’re craving something light yet satisfying. The roasted cauliflower adds a smoky depth of flavor, while the hummus brings creaminess and richness. With the addition of fresh veggies, this burrito offers a delightful contrast of textures and flavors, making it an ideal choice for a Saturday lunch that’s both healthy and delicious.

Tempeh Fajita Burrito

This fajita-inspired burrito combines tempeh, sautéed peppers, and onions for a spicy, smoky filling. Topped with creamy guacamole and a squeeze of lime, it’s a flavorful, protein-packed meal that’s sure to satisfy your cravings.

Ingredients:

• 1 block tempeh, crumbled or sliced
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 onion, sliced
• 2 large flour tortillas
• 1/2 cup guacamole
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a pan, heat the olive oil over medium heat. Add the crumbled or sliced tempeh and cook for 5-7 minutes until it starts to brown and crisp up. Sprinkle with chili powder, smoked paprika, cumin, salt, and pepper. Stir well and cook for another 2-3 minutes to allow the flavors to infuse.
2. In the same pan, add the sliced bell peppers and onions. Sauté for 5-7 minutes until softened and slightly charred.
3. Warm the tortillas in a dry pan or microwave.
4. To assemble, layer the tempeh, sautéed peppers and onions, and a generous spoonful of guacamole onto each tortilla. Garnish with fresh cilantro and a squeeze of lime juice.
5. Roll up the burrito, folding in the sides and wrapping tightly.

The Tempeh Fajita Burrito is a bold and zesty dish, perfect for a Saturday when you’re craving something flavorful and satisfying. The tempeh offers a hearty texture, while the peppers and onions bring a smoky sweetness. The creamy guacamole and fresh cilantro balance the heat, making this a delicious and wholesome plant-based burrito.

Sautéed Cauliflower & Chickpea Burrito

A vibrant and flavorful burrito filled with sautéed cauliflower and chickpeas, seasoned with fragrant spices and complemented by fresh veggies and a tangy dressing. It’s a delicious, plant-based meal that’s quick to prepare and bursting with textures and flavors.

Ingredients:

• 1 small cauliflower head, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1 cup mixed greens or spinach
• 2 large flour tortillas
• 1/4 cucumber, sliced (optional)
• 1/4 cup red onion, thinly sliced (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the cauliflower florets and chickpeas, seasoning with cumin, turmeric, smoked paprika, salt, and pepper. Sauté for 8-10 minutes until the cauliflower becomes golden brown and tender.
2. In a small bowl, mix tahini, lemon juice, garlic powder, salt, and a little water to thin out the dressing to your preferred consistency.
3. Warm the tortillas in a dry pan or microwave.
4. To assemble, spread a generous drizzle of tahini dressing onto each tortilla. Add the sautéed cauliflower and chickpeas, followed by a handful of mixed greens and optional cucumber and red onion slices.
5. Roll up the burrito tightly, folding in the sides.

The Sautéed Cauliflower & Chickpea Burrito is a fantastic, flavor-packed meal that combines warm, spiced cauliflower and crispy chickpeas with a creamy tahini dressing. The result is a satisfying, nutritious burrito that’s perfect for a quick lunch or dinner. The fresh veggies add crunch and brightness, balancing out the warmth of the spices. It’s a great choice for those looking for a healthy, plant-based meal with plenty of flavors.

Vegan “Fish” Taco Burrito

This burrito is a twist on the traditional fish taco, using crispy battered tofu or tempeh to replicate the texture of fish, paired with a tangy cabbage slaw and creamy avocado. It’s the perfect plant-based alternative for those craving something light and refreshing.

Ingredients:

• 1 block firm tofu or tempeh, sliced into strips
• 1/2 cup flour
• 1/4 cup cornmeal
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup unsweetened plant milk
• 1/2 cup vegan mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon hot sauce (optional)
• 1 cup shredded cabbage
• 1/2 avocado, sliced
• 2 large flour tortillas
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). In a shallow bowl, combine flour, cornmeal, smoked paprika, garlic powder, salt, and pepper. Dip the tofu or tempeh strips into the plant milk, then dredge them in the flour mixture until well coated. Place them on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway, until crispy.
2. While the tofu or tempeh bakes, prepare the slaw. In a bowl, toss the shredded cabbage with vegan mayo, lime juice, and hot sauce (if using).
3. Warm the tortillas in a dry pan or microwave.
4. To assemble, place the crispy tofu or tempeh strips in the center of each tortilla. Add a generous spoonful of the cabbage slaw, a few slices of avocado, and a sprinkle of fresh cilantro.
5. Roll up the burrito, folding in the sides and wrapping it tightly.

The Vegan “Fish” Taco Burrito brings together crispy, flavorful tofu or tempeh with a tangy cabbage slaw and creamy avocado. It’s a perfect way to enjoy the classic “fish taco” flavors in a satisfying and plant-based way. This recipe is light, refreshing, and filling, making it a great option for a weekend lunch or dinner. The combination of textures, from the crispy tofu to the creamy avocado, is sure to delight.

Smoky Bean & Avocado Burrito

A smoky, comforting bean filling paired with creamy avocado and fresh vegetables, this burrito is a simple yet satisfying meal. It’s loaded with protein and healthy fats, making it perfect for a filling Saturday lunch or dinner.

Ingredients:

• 1 can black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1/2 avocado, sliced
• 1/4 cup diced tomato
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 large flour tortillas
• Lime wedges (for serving)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the black beans and corn, seasoning with smoked paprika, chili powder, cumin, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until heated through and well-coated with the spices.
2. Warm the tortillas in a dry pan or microwave.
3. To assemble, spoon the smoky bean and corn mixture into the center of each tortilla. Top with avocado slices, diced tomato, red onion, and fresh cilantro.
4. Roll up the burrito, folding in the sides and wrapping it tightly.

The Smoky Bean & Avocado Burrito is a comforting and satisfying meal that’s perfect for a laid-back Saturday. The smoky beans and corn provide a rich, savory filling, while the creamy avocado and fresh veggies add a refreshing contrast. It’s simple, flavorful, and packed with plant-based protein, making it an excellent option for a wholesome, easy meal.

Sweet Potato, Kale & Peanut Sauce Burrito

This vibrant and hearty burrito combines roasted sweet potatoes, kale, and a delicious peanut sauce for a unique and flavorful meal. It’s a great option for a satisfying Saturday lunch that’s both healthy and indulgent.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups fresh kale, chopped
• 1/4 cup peanut butter
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 2 large flour tortillas
• 1/4 cup shredded carrots (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, cinnamon, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
2. While the sweet potatoes are roasting, make the peanut sauce by whisking together peanut butter, soy sauce, maple syrup, and lime juice in a bowl until smooth and creamy. If the sauce is too thick, add a little water to reach the desired consistency.
3. Sauté the chopped kale in a pan with a little olive oil for 3-4 minutes until wilted and tender.
4. Warm the tortillas in a dry pan or microwave.
5. To assemble, spread a little peanut sauce on each tortilla. Add the roasted sweet potatoes, sautéed kale, and shredded carrots (if using). Drizzle with more peanut sauce if desired.
6. Roll up the burrito, folding in the sides and wrapping it tightly.

The Sweet Potato, Kale & Peanut Sauce Burrito is a flavorful, nutrient-dense meal that’s perfect for a Saturday treat. The roasted sweet potatoes provide natural sweetness, which pairs beautifully with the savory peanut sauce and tender kale. This combination of flavors and textures creates a filling and satisfying dish that’s rich in protein and healthy fats. It’s a perfect choice for anyone looking for a hearty, plant-based meal that’s both comforting and delicious.

Crispy Tempeh & Guacamole Burrito

A flavorful burrito with crispy tempeh, creamy guacamole, and fresh veggies, making it a satisfying and hearty meal. The tempeh adds a meaty texture, while the guacamole brings a smooth, tangy contrast—perfect for a filling Saturday meal.

Ingredients:

• 1 block tempeh, crumbled or sliced into strips
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup guacamole (store-bought or homemade)
• 1/2 cup lettuce, shredded
• 1/4 cup diced tomato
• 1/4 cup red onion, thinly sliced
• 2 large flour tortillas
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the crumbled or sliced tempeh, smoked paprika, garlic powder, chili powder, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until the tempeh becomes crispy and golden brown.
2. Warm the tortillas in a dry pan or microwave.
3. To assemble, spread a generous layer of guacamole on each tortilla. Add the crispy tempeh, shredded lettuce, diced tomato, and red onion.
4. Garnish with fresh cilantro and roll up the burrito, folding in the sides and wrapping tightly.

The Crispy Tempeh & Guacamole Burrito is a savory, satisfying dish packed with flavors and textures. The tempeh provides a hearty, meaty base, while the guacamole adds a creamy and zesty element. This combination is perfect for a weekend meal when you’re craving something deliciously filling yet light. The fresh veggies and cilantro elevate the taste, making this burrito a perfect balance of comfort and freshness.

Roasted Beet & Pesto Burrito

This vibrant burrito combines earthy roasted beets with a creamy, herbaceous pesto sauce, making it a flavorful and nutrient-packed choice for a Saturday lunch or dinner. The combination of sweet beets, rich pesto, and fresh greens creates a unique, satisfying dish.

Ingredients:

• 2 medium beets, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup pesto (store-bought or homemade)
• 2 cups spinach or arugula
• 1/4 cup chopped walnuts (optional)
• 2 large flour tortillas

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 30-35 minutes, turning halfway through, until tender and slightly caramelized.
2. Warm the tortillas in a dry pan or microwave.
3. To assemble, spread a generous layer of pesto on each tortilla. Add the roasted beets, fresh spinach or arugula, and walnuts if using.
4. Roll up the burrito, folding in the sides and wrapping tightly.

The Roasted Beet & Pesto Burrito is a vibrant, healthy option that combines the sweet, earthy flavors of roasted beets with the herby richness of pesto. The spinach or arugula adds freshness, and the optional walnuts offer a delightful crunch. This unique burrito is perfect for anyone looking for a nutrient-packed, plant-based meal with a burst of flavor. It’s a great choice for a Saturday when you’re craving something fresh, savory, and satisfying.

BBQ Cauliflower & Tempeh Burrito

A smoky BBQ cauliflower paired with tempeh creates a hearty, flavor-packed filling for this satisfying burrito. The smoky flavors and crispy textures, combined with a drizzle of tangy sauce, make it an irresistible dish.

Recipe:

• 1 small head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 block tempeh, sliced
• 1/4 cup BBQ sauce (vegan)
• 1/2 cup shredded cabbage
• 1/4 cup vegan ranch dressing
• 2 large flour tortillas

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, turning halfway, until golden and crispy.
2. While the cauliflower is roasting, heat a pan over medium heat and lightly sauté the tempeh slices for 5-7 minutes until crispy. Drizzle with BBQ sauce and stir to coat, cooking for another 2 minutes.
3. Warm the tortillas in a dry pan or microwave.
4. To assemble, layer the BBQ cauliflower, BBQ tempeh, shredded cabbage, and a drizzle of vegan ranch dressing onto each tortilla.
5. Roll up the burrito, folding in the sides and wrapping tightly.

The BBQ Cauliflower & Tempeh Burrito is a delicious, smoky dish that combines crispy, tender cauliflower with savory tempeh in a flavorful BBQ sauce. The addition of shredded cabbage and vegan ranch dressing adds crunch and creaminess to balance out the smoky flavors. This burrito is the perfect choice for a weekend meal that’s both satisfying and packed with delicious flavors.

Avocado & Roasted Vegetable Burrito

This fresh and hearty burrito is filled with roasted vegetables like zucchini, bell peppers, and onions, paired with creamy avocado and a tangy lime dressing. It’s a colorful, plant-based option that’s both light and satisfying.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 2 large flour tortillas

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sliced zucchini, bell pepper, and red onion with olive oil, oregano, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, turning halfway, until tender and caramelized.
2. Warm the tortillas in a dry pan or microwave.
3. To assemble, layer the roasted vegetables, avocado slices, fresh cilantro, and a drizzle of lime juice onto each tortilla.
4. Roll up the burrito, folding in the sides and wrapping tightly.

The Avocado & Roasted Vegetable Burrito is a light yet flavorful dish perfect for a Saturday meal. The roasted vegetables provide a sweet and savory base, while the creamy avocado and fresh cilantro add richness and brightness. The lime juice enhances the flavors, making each bite a refreshing and satisfying experience. This burrito is a great way to enjoy the bounty of fresh vegetables while keeping the meal healthy and delicious.

Note: More recipes​ are coming soon!