April 2, 2012

Vegetarian Easter Burritos with Sweet Potato, Slaw, Radish and Spring Onion

I grew up Jewish, and while my siblings and I often participated in neighborhood Easter-egg hunts, our Easter dinner was much more likely to consist of pasta or Chinese take-out than a roast ham. Though I do remember marshmallow peeps being present for dessert. (Yum.) Easter was really the Spring equivalent of Halloween to me: lots of candy on a seemingly arbitrary holiday (yes, I do in fact now know that Easter has something to do with JC's resurrection).

At college we still recognize Easter, thought not very officially. My freshman year we painted hard boiled eggs and organized an Easter egg hunt on our dorm hall. My sophomore year I was in Italy, where Easter is a national holiday of epic proportions and failing to recognize the day makes you a heathen. I spent the day in Florence watching some sacred box be exploded by fireworks in the main piazza (don't ask, it's some Italian thing), followed by a parade and copious amounts of food.

Last year as a Junior I remember behing handed some jelly beans on Easter.

This year, I'm making Easter my own with a burrito that will surely knock your (Easter bunny-themed) socks off. It combines winter and spring ingredients, using sweet potatoes and cabbage as its base while adding first-of-the-season radishes and spring onion on top. The sweet potatoes are warm, the slaw and veggies crisp and cool. It is best served on a beautiful spring day surrounded by flowers, and followed by marshmallow peeps.

P.S. I think you could replace the tortilla for matzo for a sexy Passover hors d'oeuvre.

Recipe below.

Vegetarian Easter Burritos with Sweet Potato, Slaw, Radish and Spring Onion
makes 4 burritos

-2 sweet potatoes, sliced into 1/4 inch rounds
-olive oil for brushing, plus 1 tablespoon
-1/2 large red cabbage, thinly sliced
-1 bunch spring onion or scallions, chopped (about 1 cup total)
-1/3 cup mayonnaise
-zest and juice of 1 lemon
-1 tablespoon whole grain mustard
-1 teaspoon soy sauce
-4-5 small radishes, thinly sliced
-4 whole wheat tortillas

1. Preheat oven to 400. Brush a large baking sheet with some of the olive oil, top with the sweet potato slices, and brush with more olive oil. Season salt and pepper. Place in the oven for 20-30 minutes until the sweet potato slices are beginning to brown and cooked through.

2. In the meantime, prepare the slaw. In a medium bowl combine the cabbage, half of the spring onion, mayonnaise, lemon zest and juice, mustard, soy sauce and 1 tablespoon olive oil. Season with salt and pepper and stir well to combine.

3. In a medium skillet, heat the tortillas one at a time on medium heat until browned, about 1-2 minutes on each side.

4. To assemble, place the four heated tortillas on a work surface. Top evenly with slices of of the roasted sweet potato, evenly divide the slaw among the four, and top each with the remaining spring onion and radish slices. Serve at once.