SUNSHINE BURRITO recipe served on a plate, by Pekin the Chef
Jul 28 2026
Restaurants›City Silo Table + Pantry›Sunshine Burrito Recipe

Sunshine Burrito Recipe

Inspired by City Silo Table + Pantry
Time45m
Serves1

silo burger patty, cage-free eggs, sweet potato, red quinoa, cheddar cheese, brown rice, cashew ranch, sriracha aioli, sundried tomato tortilla, pico de gallo

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Ingredients

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Burrito Filling

Sauces

Wrap

Method

Preparation

1

Cook the Sweet Potato

Peel and dice the sweet potato into small cubes. Boil a pot of water, add the sweet potato cubes, and cook for about 10-15 minutes until fork-tender. Drain and set aside.

2

Cook the Quinoa

Rinse the red quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.

3

Cook the Burger Patty

Heat a skillet over medium heat. Cook the silo burger patty according to package instructions, about 5-6 minutes per side, until browned and cooked through. Remove from the skillet and let it rest.

4

Scramble the Eggs

In the same skillet, crack the cage-free eggs and scramble them until fully cooked, about 3-4 minutes. Season with a pinch of salt and pepper.

Assembly

5

Assemble the Burrito

Lay the sundried tomato tortilla flat on a clean surface. Start by layering the brown rice, followed by the cooked red quinoa, sweet potato, scrambled eggs, and the burger patty (sliced if preferred). Sprinkle the cheddar cheese on top.

6

Add Sauces and Pico de Gallo

Drizzle the cashew ranch and sriracha aioli over the filling, then add a generous scoop of pico de gallo.

7

Wrap the Burrito

Fold in the sides of the tortilla and roll it tightly from the bottom up to create a burrito. Ensure the filling is securely wrapped inside.

8

Serve

Cut the burrito in half if desired and serve immediately. Enjoy your Sunshine Burrito!