How To Cook Veggie Burritos Breakfast

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(Prep + Cook Time: 20 Minutes | Servings: 4)
Cubing and steaming sweet potatoes, half a cup

Half of a tiny broccoli head’s florets are cooked by steaming and boiling.2 tbsp. cashew butter
2 tbsp. tamari
2 tbsp. water
2 tbsp. liquid smoke
4 rice papers
7 asparagus stalks
8 roasted red peppers; chopped
A handful kale; chopped
Breakfast is the most important meal of the day, Veggie Burritos are perfect for those mornings when you’re short on time but still want a nutritious and delicious meal. These burritos are packed with protein and fiber from the cashew butter and vegetables, making them a satisfying and satisfying way to start your day. Plus, they’re easy to make ahead of time and can be stored in the fridge for up to a week. To make Veggie Burritos, simply:

  1. In a bowl, whisk together the cashew butter, water, tamari, and liquid smoke.
  2. Lay out moist rice sheets on a work surface.
  3. Separate the kale, red peppers, broccoli, asparagus, and sweet potatoes. Wrap each burrito in a tortilla, then dip it in the cashew mixture.
  4. Arrange the burritos in the air fryer and cook them at 350 °F for 10 minutes. On plates, distribute the vegetable burritos and serve. Enjoy!

Nutrition Facts (Per Serving):

Calories: 172; Fat: 4; Fiber: 7; Carbs: 8; Protein: 3

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