Oil-free and gluten-free Quinoa & Kale Breakfast Burritos from Debbie Adler's cookbook, Sweet, Savory & Free. Register for the GIVEAWAY below!
I've been fortunate to be approached by the publishers of some pretty amazing cookbook authors. When I'm asked to review cookbooks there are certain stipulations that I set before I'll actually review the books. First, they have to be 100% vegan (obviously), second, I have to like the recipes. Clearly, Debbie Adler's, Sweet, Savory & Free passed the test, because here I am, sharing her book and a tasty Quinoa & Kale Breakfast Burrito recipe that my family enjoyed.
Debbie is the founder of Sweet Debbie's Organic Cupcakes, a bakery that she owns in Los Angeles, California. She owned the bakery before she had her son, and when he almost died from a casein allergy, after having his first taste of frozen yogurt when he was one-year old, she soon found out that he had life-threatening allergies to most of the top food allergens. After that traumatizing event, she started doing her research and she revamped her cupcake recipes. Today you'll only find baked goods that are free of the top eight allergens, which include dairy, eggs, tree nuts, peanuts, wheat, shellfish, fish, and soy. Her recipes are also gluten, sesame, and refined sugar-free.
Many people may wonder how anything could taste good without at least a few of those things being included in the recipes? I'm here to tell you that her recipes taste as good as they are healthy. Taste and texture can be elevated with fresh herbs, salt and pepper, and the freshest produce and grains. You don't need to douse your food in oil and gooey, high cholesterol, and fatty foods for it to taste good, and this vegan breakfast burrito from her cookbook proves it.
There are three tasty components to this veggie breakfast burrito that are awesome on their own, and when they're combined, the flavor and texture is off the chart delicious.
The first part of the recipe are her crispy and savory quinoa & kale patties. They're super easy to make and they stick together beautifully, thanks to the little bit of tapioca starch that's added for the binder. They're baked, not fried, and completely oil-free.
The second part is the slightly sweet yam hash browns. Sauteed in a skillet with onions, salt and pepper, and a bit of water, these are so good!
The third part is Debbie's Ultimate Guacamole recipe. It's a simple combination of avocado, tomato, garlic, jalapeno, lime, cilantro, and cumin. I added a little bit of ground sea salt, which is not in the recipe, because my husband thought it needed it. That's totally an individual taste thing, but if you like a saltier guac, go ahead and add a few grinds.
When you pile the patties, hash browns, and guacamole into a gluten-free tortilla and take your first bite, you're going to be one happy camper. Every bite is filled with the crunchy patty, the chewy hash brown, and the creamy guacamole. The flavors are savory, a little sweet, and spicy. They're also really hearty and satisfying. Men will love this recipe as much as women do. Even with the kale. 😉
Although this recipe is in the breakfast section of Debbie's book, this is a meal that you can and will want to make for lunch, dinner, or a snack. Don't save it for breakfast. You can also crumble the patties into a salad to give it extra protein and great texture.
Some of the things that I loved about Sweet, Savory & Free:
The beginning has a "Just Haves" or must haves pantry section that describes many of the ingredients that she uses in her recipes and why she uses them.
She has an equipment chapter where she shares the types of kitchen utensils and tools that she uses to make her delicious recipes.
There's a chapter called, Recipes Within Recipes, which consists of the staples, such as condiments and sauces.
The introduction to every recipe has a story (our cookbook will have the same).
At the end of the book there's a resource page that shows Debbie's favorite brands and where to find them.
This is a fabulous resource for people who have, or know someone with serious food allergies, or, for those who want to stay away from certain foods. It's also a great cookbook for those who don't have any allergies. The recipes are healthy, plant-based, and delicious, so why wouldn't you want this book in your cookbook library?
Scroll to the bottom of the page to enter the giveaway so you can have the chance to win this book! Or, you can buy it, just click here
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Quinoa & Kale Breakfast Burritos from Sweet, Savory & Free
Ingredients
- QUINOA & KALE PATTIES
- 1 cup uncooked quinoa
- 2 cups water
- 1/2 yellow onion diced
- 2 tbsp coconut aminos
- 1 tsp ground cumin
- 1 tsp fresh rosemary
- 1/2 tsp dried thyme
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 3 kale leaves stemmed and roughly chopped
- 1 tbsp tapioca flour
- 1 tbsp chia seeds ground (I use a coffee grinder)
- YAM HASH BROWNS
- 1 medium yam peeled and shredded
- 1/2 yellow onion diced
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp water
- ULTIMATE GUACAMOLE
- 1 medium ripe avocado peeled, pitted, and diced
- 6 cherry tomatoes seeded and diced
- 1 clove garlic minced
- 1 small jalapeno minced
- 1 tbsp freshly squeezed lime juice
- 1/4 cup fresh cilantro finely chopped
- 1/2 tsp ground cumin
- 6 gluten-free tortillas
Instructions
- Preheat the oven to 425°F. Line a 15x13-inch baking sheet with parchment paper.
- QUINOA & KALE PATTIES
- Add the quinoa to a small pot over high heat. Toast the quinoa until it is fragrant, about 1 minutes. Add the water and bring to a boil.
- Lower the heat, over the pot, and let simmer until the water is absorbed, about 15 minutes.
- Heat the onion in a medium skillet over medium heat and stir until fragrant, about 1 minute.
- Add the coconut aminos, cumin, rosemary, thyme, salt, black pepper, and kale to the skillet and cook, stirring occasionally, until the kale is tender and bright green and the spices are fragrant, about 2 minutes.
- Add the mixture from the skillet to a food processor, along with the cooked quinoa, tapioca flour, and chia seeds, and pulse until the mixture comes together but still has texture.
- Form small patties, about 2 tbsp each, with your hands and flatten them a little more as you place them on the prepared baking sheet.
- Bake the patties until they are a light golden brown and the outside is crisp, about 20 minutes. Flip the patties halfway through baking.
- YAM HASH BROWNS
- Heat the shredded yam in a medium saute pan over medium heat, along with the onion, salt, and black pepper. Add the water and stir to combine. Cook and stir occasionally until the yams are tender, about 10 minutes.
- ULTIMATE GUACAMOLE
- Add the avocado, tomatoes, garlic, jalapeno, lime juice, cilantro, and cumin to a medium bowl and stir to combine.
- To assemble the burritos, warm a tortilla in a medium skillet over medium heat on both sides for about 30 seconds. Fill the tortilla with 2 or 3 quinoa & kale patties, some hash browns, and a spoonful of guacamole in the lower middle of the tortilla. Then tuck in the right and left sides, and roll the tortilla away from you to make your burrito. cut in half and serve. Repeat with the remaining tortillas.
Barb H says
Cannot wait to try this!
Linda Meyer says
Thanks Barb, let us know what you think.
Cadry's Kitchen says
I have a big spot in my heart for breakfast burritos. They are so cozy! This quinoa & kale burrito sounds hearty, healthy, and delicious.
Linda Meyer says
You'll love these, Cadry. They'e so hearty and delicious.
Babette says
Recipe sounds delicious. On my list to make! Thank goodness we have no food allergies here. Hope to win the cookbook.
Linda Meyer says
It's so good! Thanks, Babette.
Becky says
Ooh I'd love to have a stash of these in the fridge for quick on-the-go breakfasts!
Linda Meyer says
They taste even better the next day! Thanks Becky.
Kimmy Ripley says
No known allergies
Linda Meyer says
Excellent!
Dianne says
I don't have any food allergies, and I don't know anyone who has any life-threatening allergies. I was once told I had celiac disease, but the doctor was reading the test backwards! By the time I found out I didn't have it, I had been gluten-free for a month!
Linda Meyer says
Oh my gosh, Dianne, that's insane! How does that even happen? I'm happy the diagnosis was wrong and I'm happy you don't have any food allergies. Thanks for commenting.
Natalia M says
I don't have anyone in my family with life threatening food allergies (thankfully!), but I do know someone with a severe peanut allergy. He had a reaction after touching a door handle, after someone previously touched it after eating peanut m&m's. Crazy!
Linda Meyer says
That's so scary! My son has several friends with life threatening allergies. I worry about them all of the time.
Nicole Dawson says
I'm really enjoying this cookbook as well but haven't tried this recipe yet. Looking forward to it even more now.
Linda Meyer says
You'll love this one, Nicole! 🙂
Christine @ Run Plant Based says
These look wonderful and perfect recipes for family and work gatherings - thanks! I have family and co-workers with a lot of allergies to consider.
Linda Meyer says
Thank you, there were so many recipes I wanted to share from Debbie's book, but I could only share one.
Ginny McMeans says
I love breakfast burritos and this recipe sounds so flavorful. Gotta buy that cookbook!
Linda Meyer says
The book is great! Maybe you'll win it. 🙂
Carol says
I am making these tonight!! I already prepared the guac...can I do the sweet potatoes and patties ahead also?
Linda Meyer says
Hi Carol! Sorry I just saw this. I took the weekend off to celebrate Alex's graduation. Yes, you can prepare everything ahead of time, as you probably already know. 🙂 I hope you enjoyed Debbie's recipe as much as I did.
Carol says
they were a big hit!!! Thanks.
Linda Meyer says
Great to hear! Thanks for letting me know. 🙂
Annette says
I don't have life threatening allergies, but I do have sensitivities and would enjoy trying new recipes.
Linda Meyer says
Thanks Annette! 🙂
Lydia Claire says
I don't have any food allergies and no one in my family has any bad food allergies. We're lucky!
Linda Meyer says
So lucky! I'm happy to hear it. 🙂
Alisa Fleming says
I just love Debbie Adler's books; she's so creative with allergy-friendly foods. These breakfast burritos remind me that I need to eat more savories for breakfast!
Linda Meyer says
She's awesome! Yes to a savory breakfast, I like them so much more than sweet. Thanks, Alisa. 🙂
The Vegan 8 says
These look SO delicious! I love savory breakfasts and I have this book to review as well, looking forward to it! I love all the different flavors and textures going on in these burritos!
Linda Meyer says
They were SO good, Brandi! I can't wait to see which recipe you review. 🙂
veggiesdontbite says
I'll eat burritos for breakfast, lunch, dinner, snack, really anytime! I love the flavoring in here. Sounds like a great book!
Linda Meyer says
I knew you'd love this recipe! The book is really good.
Kim Radzelovage says
Recently plant-based and allergies to tree nuts and shellfish so this book looks awesome! I love that she has a story with every recipe too.
Linda Meyer says
This is a great book for you, Kim!
Corrine says
One of my daughters has a sensitivity to gluten and is lactose intolerant. But nothing life threatening.
Linda Meyer says
Thanks, Corrine!
Delina says
I have been making more healthy meals and this looks delicious and cant wait to try this!
Linda Meyer says
I think you'll love this, Delina!
Leigh Warren says
Can I use a sweet potato in place of a yam if I can't find one? Can't wait to make these!
Linda Meyer says
Hi Leigh! Yes, absolutely. Enjoy them!