Asian Burrito

If you had a grocery list and a plan for three days of healthy meals, wouldn't it make your meals during a busy work week easier? This is a recipe part for a series of three meals that have overlapping ingredients.

First: Breakfast burritos with homemade fries, Possible lunch with leftovers: melted turkey wraps with chipotle cream and cabbage and left over french fries. Second night: Polenta bowls (make a double batch of creamy chipotle dressing), Third night: Chinese Burrito (make two batches of tortillas for another night and a double batch of the meat mixture and freeze for a future meal). If you don't this as a burrito, make quinoa and have as a "bowl".

if desired make ahead on the weekend- tortillas, cashew cream dressings, meat mixture for Chinese Burrito.

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FIlling:

1 onion, chopped (cone 2)

1 tablespoon grapeseed or avocado oil

2 pounds of ground turkey, chicken or tempeh

2 large carrots, shredded (cone 1)

2 cups of mushrooms, sliced (cone 4)


Sauce for meat mixture:

¼ cup coconut aminos

3 tablespoon tomato paste

2 tablespoon sesame oil

2 tablespoon rice vinegar

1 tablespoon fresh ginger

½ teaspoon sea salt

¼ teaspoon red pepper flakes

1 tablespoon of tapioca starch


Creamy dressing:

¾ cup raw cashews (soaked in water for 4 hours or in boiling water of 5 minutes)

2 tablespoon maple syrup

1 teaspoon sambal


Wrap or bowl:

Grain free “flour” tortilla (see recipe) tortilla of choice, rice or quinoa


Accompaniments:

Radishes, sliced (cone 1)

Red cabbage, shredded (cone 4)

Green onions, chopped


Directions:

Sauce: In a small bowl, which together the sauce ingredients. Set aside.

For the meat mixture:

  1. In a large skillet over medium heat, add oil and cook onion for 2 minutes.

  2. Add turkey or protein of choice and cook thoroughly.

  3. Add mushrooms and carrots and mix.

  4. Then add sauce and cook for 2 minutes (don’t overcook vegetables).

Dressing: Blend together in a high powered blender. (store for a week in the refrigerator)

To serve: Spoon the meat mixture onto tortillas (rice or quinoa if making into a bowl) and garnish with accompaniments and drizzle with creamy dressing.

Pro tip: Make a double batch and freeze half the meat mixture.