Sunshine Burrito Recipe

If not already cooked, cook brown rice and red quinoa according to package directions. Use a 2:1 water-to-rice ratio for brown rice and 2:1 for quinoa; simmer until tender. Fluff with a fork and keep warm. Measure 2 cups cooked brown rice and 1 cup cooked red quinoa for assembly.

Preheat oven to 425°F (220°C). Toss the cubed sweet potatoes with vegetable oil, smoked paprika, ground cumin, and 1/2 tsp salt until evenly coated. Spread in a single layer on a baking sheet lined with parchment. Roast for 20–25 minutes, turning once, until edges are golden and tender. Remove and keep warm.

Alternatively, pan-roast: heat 1 tbs vegetable oil in a large skillet over medium-high heat, add sweet potatoes, cover for 6–8 minutes, then uncover and cook until browned and tender, about 8–10 minutes total.

If using raw patties, season lightly with salt and pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Cook patties 3–5 minutes per side (depending on thickness) until browned and cooked through (internal temp 160°F/71°C for beef). If patties are pre-cooked, reheat gently in skillet 2–3 minutes per side.

Crack eggs into a bowl, add 1 tsp salt and 1/2 tsp black pepper, and whisk until combined. Heat 1 tbs olive oil in a nonstick skillet over medium-low heat. Pour eggs into the pan and cook gently, stirring occasionally, until soft-curd scrambled, about 3–4 minutes. Remove from heat slightly before fully set (carryover will finish cooking). Keep warm.

Drain soaked cashews and add to a blender with 1/2 cup water, 1 tbs lemon juice, 1 tsp apple cider vinegar, 1 tsp minced garlic, 1 tsp chopped fresh dill, 1 tsp chopped chives, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup mayonnaise. Blend on high until smooth and creamy, adding up to 2–3 tbs more water if needed to reach a pourable ranch consistency. Taste and adjust salt or lemon as desired. Transfer to a bowl and chill until assembly.

In a small bowl, whisk together 1/4 cup mayonnaise, 2 tsp sriracha, and 1 tsp lime juice until smooth. Adjust heat by adding more sriracha to taste. Refrigerate until ready to use.

Combine the diced roma tomatoes, 1/4 cup diced red onion, minced jalapeño, 1/4 cup chopped cilantro, 1 tbs lime juice, and 1/4 tsp salt in a bowl. Stir to combine and let sit 5–10 minutes to allow flavors to meld.

Warm the sundried tomato tortillas for 15–20 seconds per side in a dry skillet or microwave for 10–15 seconds covered with a damp paper towel so they're pliable.

Lay a warmed tortilla flat. Spread about 2 tbs cashew ranch down the center, then a thin drizzle (about 1 tbs) of sriracha aioli on top.

Layer 1/2 cup cooked brown rice, 1/4 cup cooked red quinoa, and 1/2 cup roasted sweet potatoes along the center of the tortilla.

Add one silo burger patty (whole or sliced) on top of the grains and sweet potatoes.

Spoon about 1/4 cup scrambled eggs over the patty, then sprinkle 1/3–1/4 cup shredded cheddar cheese over the warm ingredients so it slightly melts.

Top with 2–3 tbs pico de gallo and an additional drizzle of cashew ranch and sriracha aioli to taste.

Fold the sides of the tortilla in, then roll tightly from the bottom into a burrito. If desired, toast the sealed burrito in a skillet seam-side down over medium heat for 1–2 minutes per side to crisp and seal.

Repeat to assemble remaining burritos.

Slice each burrito in half on the bias and serve immediately with extra cashew ranch and sriracha aioli on the side, and extra pico de gallo if desired.