MONTHLY FLYER
Friday Fiesta Burritos
A fun, nutrient-dense meal full of fiber, color, and plant proteins that promote serotonin and cortisol balance. Cumin and lime stimulate digestion and uplift mood.
Ingredients:
4 gluten-free wraps or wide, flat lettuce leaves
1 cup roasted cauliflower florets
1 cup roasted sweet potato cubes
1 red pepper, sliced
4 gluten-free wraps or wide, flat lettuce leaves
1 cup roasted cauliflower florets
1 cup roasted sweet potato cubes
1 red pepper, sliced
¼ cup green onion, chopped
Cumin, paprika, garlic & chili powder (optional
1 cup black beans, rinsed
1 avocado, sliced
1 cup mixed greens
1 avocado, sliced
1 cup mixed greens
Cumin-Lime Tahini Sauce:
1/4 cup tahini
3 Tbsp lemon or lime juice
1 tsp ground cumin
few Tbsp water (to thin)
sea salt & pepper
1/4 cup tahini
3 Tbsp lemon or lime juice
1 tsp ground cumin
few Tbsp water (to thin)
sea salt & pepper
Directions:
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Roast the vegetables:
• Preheat oven to 400°F and line a baking sheet with parchment.
• Cut cauliflower into florets and cube sweet potatoes.
• Toss both with a drizzle of olive oil, sea salt, pepper, and a sprinkle of cumin, paprika, garlic and/or chili powder (optional).
• Roast 20–25 minutes, stirring halfway through, until tender and lightly golden. Blend sauce ingredients until smooth.
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Warm wraps slightly.
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Layer fillings evenly across wraps; drizzle with sauce.
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Fold wrap ends and roll. Optional: Top with guacamole, and/or salsa. Serve warm or chilled with a side salad
Storage: Filling keeps 3–4 days in fridge. Assemble wraps fresh for best texture.
