Lentil, Kale & Sweet Potato Burritos
LENTIL, KALE, SWEET POTATO SKILLET BURRITOS WITH HONEY GOAT CHEESE & GINGER MANDARIN DRIZZLE
Ever read how lentils are a good alternative fiber or filler for meals? Don’t really know how to incorporate them into your food for the table? Here’s an idea, let’s make some skillet burritos.
I use Brianna’s Ginger and Mandarin Dressing to top it off with more honey goat cheese and cilantro.
I would start with red lentils. They cook quicker, and they look more appetizing on their own. I’ve cooked all the colors, and I definitely prefer red.
Let’s be honest, lentils aren’t the pinnacle of flavor. So, let’s help them out. I use a coconut cream sauce that helps bind the filling of the burritos, and I also use a spinach burrito, to have more color, and just a healthier flavor profile. There’s also kale, sweet potatoes with spices, and honey goat cheese inside to really bring out the red lentils.
To literally top it off, there’s a ginger mandarin dressing that is a chef’s kiss. Let’s make them!
I like to seal the burrito walls with a hot skillet for a 1-2 minutes on each side. It gives it a pretty brown sear, and it adds crunch to the bite!
LENTIL, KALE, SWEET POTATO SKILLET BURRITOS WITH HONEY GOAT CHEESE & GINGER MANDARIN DRIZZLE RECIPE
Ingredients
bag of washed, chopped kale (about 7-8 cups)
2 sweet potatoes, peeled and cubed
1 small yellow onion, diced
few glugs of olive oil for sautéing
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Tajin seasoning
1/4 teaspoon cayenne pepper
5 garlic cloves, minced
3/4 cup coconut cream
1 teaspoon tomato paste
juice of 1/2 a lime
1 cup cooked red lentils (1 cup lentils to 3 cups water, for 15 minutes)
pack of burrito wraps, I use the 8”
Brianna’s ginger mandarin dressing (or similar)
2 oz honey goat cheese, broken up
cilantro to top
Instructions
To consolidate a few things, let’s make the coconut sauce, and the seasoning for the sweet potatoes and onions. Mix the coconut cream and tomato paste. I use a hand immersion blender, it goes by real quick. Set the cream aside for the end, covered or in the fridge. Mix all seasonings together in a bowl and set aside.
I boil the sweet potatoes and the red lentils, simultaneously; together first. Boil the sweet potatoes for 20 minutes. Boil the red lentils with 3 cups of water for 15 minutes, and make sure you salt the water to bring out more flavor in the lentils. When done, you should be able to set lentils in a bowl or in the same pot aside. It’s easiest with a sifting slotted spoon to grab all the sweet potatoes without squishing them in a colander pour, and set in a bowl while we do the onions and garlic.
In a large, 12” skillet, with olive oil, sauté the onion on medium for 5 minutes. Toss in garlic for 5 more minutes. Add in the seasoning from seasoning bowl, and toss back in the sweet potatoes and fold lightly with the onions, garlic and seasoning to coat. Cook for 2-3 minutes to dry out the sweet potatoes. They should be slightly sticky.
Remove the sweet potato onion mixture and set aside in large bowl. We need to clean that skillet lightly, so that we can dry sauté the kale. I like to do this with minimal olive oil because it doesn’t reduce in size as much as spinach does when cooked. Add salt and pepper to the kale and fold lightly around the skillet to get it incorporated. I had to cook my kale in 2 batches because I couldn’t fit it all. It only takes about 5 minutes to cook anyway, so it’s not long. I like my kale wilted, but still with some bite.
Set kale aside, and get the goat cheese crumbles ready to assemble with the burritos.
You now have all the ingredients ready to build. First it’s the burrito, kale, lentils, sweet potatoes, goat cheese then the coconut cream drizzle. I use some of the drizzle to seal the burrito inner lid. As you make these, place face down or seal down in the same skillet on low to brown. Do these with all your burritos, then top with cilantro, more goat cheese, and the ginger mandarin drizzle! It’s so good!
