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The Ultimate Vegan Protein Burrito
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5 from 6 votes

The Ultimate Vegan Protein Burrito

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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Burrito, Dinner, Lunch
Cuisine: plant-based, Vegan
Servings: 4
Calories: 522kcal


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


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.


Serving: 1g | Calories: 522kcal | Carbohydrates: 77g | Protein: 22g | Fat: 17g | Sodium: 405mg | Sugar: 7g