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Vegan Cali Burrito

I have a lot of memories and therefore intense emotions around burritos. Especially those from LA Food Trucks when visiting one of my best friends or my first vegetarian Chipotle Burrito for a lunch break when I was living in New York.

It was love (even before) the first bite. When you hold the humongous warm and soft flour tortilla, stuffed with perfectly seasoned rice and beans, fresh and spicy pico de gallo, creamy guacamole and the tangy sour cream and you take the first bite...I am salivating 🤤

There is something so comforting but definitely not appetizing about eating a burrito 🥴 which always bring back the exact same feelings and like I said - memories that just sit a little bit deeper than any other food flash-backs.

I have to admit, I don't make burritos at home a lot cause its not really a dinner food for me and I prefer to eat them outside in the sunshine with friends. But after you voted on my Poll on Instagram for burritos vs tamaki - I thought it was about time I share my die hard #activefood version with you. This is a great meal if you have a bunch of leftovers like rice, beans, tomato sauce etc in your fridge that need to be used up ASAP.


  • glutenfree or whole wheat wrap

  • rice and (black) beans

  • "Taco Meat" by Primeal Bio

  • Slaw: finely sliced red or green cabbage, chopped celery, shaved fennel and coriander massaged with lime, olive oil and salt

-> you could also just make a simple pico de Gallo with tomatoes, cucumber, onions, cilantro, lime and salt (+ tabasco) - if you are in a hurry just mix it all with a hand blender 😏

  • guacamole or simply mashed avocado with lime and salt

  • hot sauce (I used fermented Sriracha by Complete Organics)

  • I also like to add a dollop of vegan greek yoghurt or sour cream

I also made an assembly reel that you can watch HERE


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