This ultimate vegan protein burrito packs a whopping 22 grams of protein, oodles of fiber, and plenty of other goodness, like healthy fats, omega-3s, vitamins, and trace minerals. Fluffy quinoa is tossed with black beans, hemp seeds, cilantro, and seasonings. The mixture gets tucked into sprouted tortillas along with massaged kale, pico de gallo, and guacamole to create a vegan burrito that is just as satisfying as it is nourishing.
It's hard to call something "the ultimate" but this protein burrito is certainly worthy of the title. With 22 grams of protein, oodles of fiber, and plenty of other goodness (i.e., healthy fats, omegas, vitamins, and minerals), this burrito takes the vegan cake.
One of the most common questions that I've received over the last four years as a vegetarian and (now) vegan has been, "Where do you get your protein?" I think I should just start saying "Plants!!!" because despite answering the question so many times, it still catches me off guard as I don't wholeheartedly rely on any one source of plant-based protein. I like to eat a wide variety to ensure that I'm getting all of the essential amino acids to replenish my body's protein in the most efficient way possible.
I'd say that my most common protein sources throughout any given week are beans, hemp seeds, almonds, cashews, kale, lentils, and quinoa. While tofu and meat substitutes are often protein-rich, I try to limit my intake of them since they tend to be more processed.
Regardless of your lifestyle choices, as long as you're eating a wide variety of plant-based foods, you're likely getting more than enough protein. That being said, it's always nice to find a guaranteed protein-rich, plant-based meal to mix into your recipe regimen, which is the very reason this burrito was created.
The main protein providers in this handheld meal are quinoa, black beans, hemp seeds, kale, avocado, tomatoes, and sprouted grain tortillas, all of which bring the grand total to a whopping 22 grams. Plus, the combination of quinoa, black beans, hemp seeds, and sprouted grain tortilla join forces to create one powerful set of complete proteins, meaning that, combined, they contain all of the essential amino acids and in the correct proportions to provide the body with an optimal protein source.
And did I mention that this protein-packed meal also tastes amazing? It's packed with flavor and texture and is so satisfying. This burrito will delight your tastebuds, replenish your protein reserves, and keep you fueled for hours. Ultimate? I'd say so.
The Ultimate Vegan Protein Burrito
Ingredients
For the Quinoa
- ¾ cup white quinoa, thoroughly rinsed
- 1 ½ cups water
- ¼ teaspoon sea salt
- 1 can black beans, drained and rinsed
- ¼ cup chopped fresh cilantro
- 3 tablespoons lime juice
- 3 tablespoons hemp seeds
- ¼-1/2 teaspoon sea salt, to taste
- Freshly ground black pepper, to taste
For Kale
- 3 cups destemmed and chopped kale
- 1 tablespoon lime juice
- ½ tablespoon olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
For the Pico de Gallo
- 1 cup quartered cherry tomatoes
- ¼ cup finely diced red onion
- 2 tablespoons chopped cilantro
- Sea salt, to taste
For the Guacamole
- 1 ripe avocado, halved, pitted, and peeled
- 1 lime, juiced
- Sea salt, to taste
Additional Ingredients
- 4 large sprouted-grain or gluten-free tortillas
Instructions
For the Quinoa
- Add the quinoa and water to a small pot with ¼ teaspoon sea salt. Heat over medium-high heat until boiling. Reduce heat, cover, and simmer for 10-14 minutes or until quinoa is tender and translucent. Fluff with a fork and transfer to a large bowl.
- Add the black beans, chopped cilantro, lime juice, hemp seeds, sea salt, and black pepper to the quinoa and stir. Set aside.
For the Kale
- Add the chopped kale, lime juice, olive oil, and sea salt to a bowl and massage the kale for 2-3 minutes or until tender. Set aside.
For the Pico de Gallo
- Add the cherry tomatoes, red onion, cilantro, and sea salt to a bowl and stir to combine. Set aside.
For the Guacamole
- Scoop the flesh of the avocado into a small bowl along with the juice of one lime and sea salt, to taste. Use the back of a fork to smash the avocado to desired consistency. Set aside.
To Assemble the Burritos
- Lay one tortilla flat on a clean work surface. Fill the tortilla with the quinoa mixture, pico de gallo, guacamole, and kale. Begin rolling the burrito away from you, being sure to tuck the sides in as you go. Slice in half and serve immediately. Repeat.
- Refrigerate leftovers in separate airtight containers.
Nutrition
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LOVE hemp hearts! Discovered them only recently, and what a great idea adding them to burritos! This looks so amazing. Mexican food is always a win! :)
Thanks, Kaitlin! I'm a hemp heart addict. They add such a great boost of protein and other energizing goodness. I throw them in everything I can from smoothies to pesto and now burritos :) The options are endless for those little beauts!
Yum, looks sooo great! I pin almost every single recipe you post! I would love it if you could add a pin it button! ;)
Hi, Lisa! Thanks so much for pinning this recipe and so many others! I have a hovering pin it button when you hover over the photos in full posts; is it showing for you? It has a green pinterest "P" and says "pin the bliss" on either side across the top of each photo :)
Hi again, Lisa! I went ahead and also added sharing buttons at the bottom of each post to make sharing even easier. I hope this helps, and thanks for the tip :)
Thanks! I see the sharing buttons now! The P when I hover doesn't work for me, maybe because I'm usually on my ipad? But now I'll be able to pin everything so much easier...thanks!
Oh this looks good! Maybe dinner tonight.
Thank you!
Wow these look absolutely fantastic. When someone asks where you get your protein from if you don't eat meat, I will send them this link ;)
Thanks, Lauren! Please feel free to share it; I think I'm going to start doing the same :)
I made this for dinner tonight, excellent! :D
I'm so glad you enjoyed it, Elisabeth! Thanks for taking the time to comment with your feedback; I really appreciate it! :)
This looks delicious, Ashley! I'm such a fan of burritos and quinoa, so this is making me drool right now. P.s. I love your new avatar, you're so pretty!! :-)
Aww, thanks Lauren! You've got me blushing over here!! :)
Hi Ashley :) do you happen to know the grams of fiber per serving so I can calculate weight watchers points of your recipe. It looks so yummy & I cannot wait to try it! Maybe tonight. Thank you!
Hi, Jennifer! I just calculated it, and the total fiber is coming out at 17 grams using Ezekial brand sprouted tortillas (that's the brand I usually use). I hope you enjoy the recipe! :)
I made this for dinner tonight. My tortillas weren't good anymore, so I served them as burrito bowls. It was delicious!!
Hi! I love your blog it is so pretty, I borrowed one of your photos and posted your recipe, linked to your blog ofcourse hope that is alright.
hugs louise
http://www.Louiseadolphson.com
Thanks, Louise! Also, thanks for the recipe and link back to the post!
Been browsing your page for a few hours, and I love it! Recently transitioned to vegan, and your recipies are amazing. I'll be coming back for more, and I'll be making this burrito tonight lol.
This was SO good! I made them for dinner tonight and my kids even loved them! They asked for seconds which is rare at dinner time! Thank you for sharing such an awesome recipe!
So happy to hear you and your family enjoyed the recipe, Whitney! Thanks for taking time out of your day to come back and share your thoughts—means so much. Happy cooking to you!
Can these be made as meal prep? If so, do you recommend freezing and reheating them?
Hi, Brooke! You can prepare some of the elements ahead of time (e.g., quinoa), but I wouldn't recommend assembling them until just before eating.
Absolutely delicious and packed with flavor!
How would I measure each item if I was just to serve myself?
Hi, Sydney! You can just eyeball it. Just be careful not to overstuff the burrito—it's surprisingly easy to do. Enjoy! :)