Erewhon Green Burrito Recipe

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If you’re like me, you might crave this burrito on repeat, but sometimes making the trek isn’t in the cards. That’s why I set out to recreate this beloved staple at home, with fresh, accessible ingredients and the same crave-worthy taste. Whether you’re a longtime Erewhon lover or simply seeking a wholesome, energizing lunch, this Erewhon Green Burrito recipe brings that SoCal goodness straight to your kitchen. Let’s get rolling!

What is Erehwon Green Burrito?

Erewhon Green Burrito is a Madwrap at Erewhon Market, made with vibrant leafy greens instead of flour-based wraps.

Ingredients:

For The Burrito:

• 1 large spinach or whole wheat tortilla
• ½ cup cooked brown rice or quinoa
• ½ cup cooked black beans (or lentils)
• ¼ cup shredded carrots
• ¼ cup chopped cucumber
• ¼ cup shredded purple cabbage
• ½ avocado, sliced
• ¼ cup baby spinach or greens
• A handful of fresh cilantro
• Optional: Sprouts (alfalfa, broccoli, mung bean)

For The Green Sauce (Cashew Cilantro Cream):

• ½ cup raw cashews (soaked in hot water for 1 hour, then drained)
• 1 cup fresh cilantro leaves
• 2 tbsp fresh lime juice
• 1 small garlic clove
• 2 tbsp water (more to thin if needed)
• ¼ tsp sea salt
• 1 tbsp olive oil

Instructions:

Prep Your Veggies:

1. Wash and chop all veggies: cucumber (small pieces, so they roll easily), cabbage (shred thinly), carrots (use a grater), and avocado (slice just before serving for freshness).
2. Rinse and dry the spinach or greens.

Cook Grains And Beans:

1. Prepare brown rice or quinoa according to package instructions.
2. Warm black beans (canned or home-cooked) on the stovetop with a pinch of salt for flavor.

Make The Green Sauce:

1. Add soaked cashews, cilantro, lime juice, garlic, salt, olive oil, and water to a blender or food processor.
2. Blend until smooth and creamy, scraping down sides as needed.
3. Taste and adjust salt or lime to preference. Thin with extra water for the desired consistency.

Assemble The Burrito:

1. Warm the tortilla in a dry skillet for 10-15 seconds per side to make it pliable.
2. Lay the tortilla flat. Spread 2-3 tbsp of green sauce in the center.
3. Layer rice/quinoa, beans, veggies, avocado, spinach, cilantro, and sprouts on top of the sauce.

1. Roll the burrito: tuck in the sides, then roll tightly away from you.
2. Serve: Slice in half, and serve with extra green sauce or your choice of salsa.

Tips For The Perfect Erewhon Green Burrito:

• Customize Your Fillings: Swap out black beans for pinto, or lentils for variety. Adjust veggies based on season and what’s fresh.
• Make It Gluten-Free: Use a gluten-free tortilla, or wrap everything in large collard greens or Swiss chard leaves.
• Add Crunch: Include roasted pepitas (pumpkin seeds) or sunflower seeds for an extra bite.
• Boost Protein: Add grilled tofu, tempeh, or roasted chickpeas.
• Meal Prep: Prep veggies and sauce ahead of time to assemble burritos quickly for lunch or dinner.
• Sauce Variations: Try swapping the cashew cilantro cream for hummus or your favorite guacamole.

What To Serve With:

Fresh Salads:

• Crunchy Cabbage Slaw: A colorful slaw (shredded cabbage, carrots, cilantro, a splash of lime juice, and a drizzle of olive oil) adds crunch and acidity, perfectly complementing the soft, hearty Erewhon green burrito.
• Citrus Avocado Salad: Mix orange or grapefruit segments with avocado, arugula, and pumpkin seeds for a sunny, refreshing side. The citrus cuts through the richness of the Erewhon green burrito.

Grain Bowls Or Roasted Veggies:

• Warm Quinoa Bowl: Toss warm quinoa with roasted sweet potatoes, broccoli, and a light tahini drizzle for a cozy boost of plant-powered protein.
• Roasted Veggies: Think roasted cauliflower, Brussels sprouts, or carrots with a sprinkle of cumin or smoked paprika for added flavor. These can be served warm or at room temperature.

Dips And Chips:

• Homemade Guacamole: Creamy, zesty guac with tortilla chips on the side is always a crowd-pleaser and brings out the burrito’s fresh flavors.
• Salsa Verde or Pico de Gallo: Serve a bright, tangy salsa as a dip or spooned directly on the burrito for added freshness.
• Plantain or Sweet Potato Chips: For a naturally sweet, crunchy alternative to tortilla chips.

Soups:

• Chilled Gazpacho: A cooling tomato-cucumber soup is perfect for warm weather and keeps the meal light but satisfying.
• Hearty Black Bean Soup: Creamy black bean soup spiced with cumin and topped with chopped cilantro pairs beautifully for a comforting meal.

Drinks & Smoothies:

• Classic Erewhon style: blend spinach, pineapple, cucumber, mint, and coconut water for a hydrating, nutrient-packed drink.
• Kombucha: Effervescent, tangy, and excellent for digestion, plus it’s sold at Erewhon, so it keeps the theme going!

Light Desserts:

• Fresh Fruit Salad: Seasonal fruits like berries, kiwi, and mango balance the meal with sweetness and vitamin C.
• Chia Pudding: Make chia pudding with almond milk, maple, and vanilla, then top with berries for a simple, satisfying finish.

Health Benefits

Plant-Based Protein:

• Muscle Repair & Recovery: Beans, lentils, and quinoa provide ample plant protein, which aids in muscle maintenance, cell repair, and hormone production.
• Blood Sugar Stability: The plant proteins are digested more slowly, helping regulate blood sugar and keep you full longer.

Fiber-Rich Whole Foods:

• Digestive Health: High fiber from grains, beans, and vegetables supports healthy digestion, regular bowel movements, and a healthy gut microbiome.
• Satiety: Fiber adds bulk, helping you feel satisfied on fewer calories and reducing unhealthy snacking.

Healthy Fats:

• Heart Health: Monounsaturated fats in avocados and olive oil help lower “bad” cholesterol (LDL) and raise “good” cholesterol (HDL).
• Cell Function: Cashews provide omega-6 fatty acids and trace minerals, important for brain health and energy production.
• Antioxidants: Avocados supply vitamin E and other plant antioxidants, protecting your cells from damage.

Phytonutrients & Antioxidants:

• Immune Support: Leafy greens, fresh herbs, and colorful veggies are rich in vitamins C, E, and K, boosting your immune system.
• Inflammation Reduction: Compounds like flavonoids, carotenoids, and anthocyanins (especially in purple cabbage and carrots) help fight chronic inflammation and may lower the risk of lifestyle diseases.
• Eye Health: Carrots and dark leafy greens are high in beta-carotene (converted to vitamin A), essential for vision.

Low-Glycemic, Sustained Energy:

• Steady Energy: The slow-digesting carbohydrates avoid blood sugar spikes and crashes, providing a more stable energy supply throughout the day.
• Diabetes-Friendly: Low-glycemic meals support better blood sugar control and insulin sensitivity.

Vitamin And Mineral Powerhouse:

• Nervous System and Muscle Function: Magnesium and potassium are crucial for nerve transmission and muscle contraction.
• Red Blood Cell Production: Iron and folate prevent anaemia and support cellular oxygen transport.
• Immune Health: High vitamin C boosts immune defences and skin health.

All-Natural, Minimally Processed Ingredients:

• Clean Eating: Most Erewhon Green Burrito ingredients are whole, unrefined foods. There are no artificial additives, excessive sodium, or unhealthy fats.
• Supports Weight Management: High nutrient density and fiber keep you satisfied and support your body’s needs, making it easier to manage your weight naturally.

Good For Most Dietary Needs

• Vegan & Dairy-Free: Supports plant-based lifestyles.
• Gluten-Free Option: Use a gluten-free tortilla or collard green wrap.
• Nut-Free: Swap cashews for sunflower seeds in the green sauce if needed.

Final Thoughts

Whether you’re a devoted Erewhon fan or simply on the hunt for something fresh, vibrant, and nourishing, recreating the iconic Green Burrito at home is a delicious way to treat yourself.

More Salad Recipes:

• Copycat Paula Deen’s Broccoli Salad Recipe
• Copycat Grillo’s Pickled Grapes Recipe