Ayurvedic Breakfast Burritos

Mornings don't have to be rushed to be nourishing. This Ayurvedic Breakfast Burrito is a simple, satisfying meal that combines wholesome ingredients with digestive spices to create steady energy that lasts throughout the morning. Packed with plant-based protein, fiber, healthy fats, and vibrant vegetables, it's an easy way to begin the day feeling grounded, energized, and well-fed.

Ready in 15 mins. | Serves 4

Ingredients

1 cup cooked quinoa
1 tbsp coconut oil (or ghee)
1 tsp cumin seeds
1 tsp coriander powder
½ tsp fennel seeds
¼ tsp hing
1 small zucchini, diced
1 cup spinach leaves, chopped
½ cup cooked black beans (rinsed if canned)
¼ cup + 2 tbsp fresh cilantro, chopped + seperated
Himalayan mineral salt + black pepper to taste.

4 whole-grain flour tortillas
1 ripe avocado
Juice of ½ a lime

Doshic Adjustments

🅟 🅥 🅚 Enjoy as is.

Method

In a small bowl, combine the avocado, 2 tbsp of cilantro, lime juice, and a healthy pinch of salt; mash with a fork and set aside.
Heat the coconut oil in a pan over medium heat. Add the cumin seeds, coriander powder, and fennel seeds, sautéing until aromatic.
Add the diced zucchini and cook until tender, ~5 mins.
Stir in the chopped spinach and cook until wilted.
Add the cooked quinoa and black beans to the pan, mixing well to combine. Season with salt to taste.
Remove from the heat and fold in the chopped cilantro.

Assemble the Burritos

Heat a dry skillet over medium-high heat.
Lay out each tortilla and place a ¼ of the filling in the center. Fold in the sides of the tortilla and roll it up to form a burrito.
Place, fold side down, in the skillet, pressing the top with a spatula. Toast for a few minutes and then flip to toast the other side.
Serve warm with the smashed avocado. Enjoy!