If you've been bringing the same sandwich or salad to lunch every day for the last five years, it's time to branch out a bit. I know throwing together a quick PB&J in the morning makes your life easier, but this burrito can be just as easy — as long as you employ a little make-ahead magic.
This burrito is completely vegan, but, thanks to protein-packed ingredients like quinoa and beans, it's hearty and filling. It's also super flavorful, thanks to a creamy tahini-avocado dressing that ties everything together.
Set aside an hour or so on Sunday (or whenever you have free time) to prep the fillings: Cook the quinoa and mung beans (or lentils, chickpeas, black beans, shelled edamame — whatever you like best!), make the dressing, and chop the kale. Because the kale is such a sturdy green, you can go ahead and massage in some of the dressing during this prep time; it will soften the raw kale a bit to make it more palatable, but won't make it soggy.
Then all you have to do is roll the fillings up in a big tortilla, wrap the rolled burrito in parchment paper and foil, and stash it in the fridge until you're ready to eat it for lunch. The recipe yields six burritos, so you'll have one to eat immediately (meal prep works up an appetite!) and then one for every day of the work week. Bye, boring salad! Hello, delicious burrito.
→ Get the Recipe: Make Ahead Super Green Quinoa Burritos from 101 Cookbooks