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Tangy Curried Cauliflower Burrito

 Makes 4-5 burritos

Ingredients 

  • 345g (1½ cups) chopped cauliflower
  • 240g (1 cup) chopped sweet potato
  • 75g (½ cup) sliced white onion
  • 2 tbsp fresh lime juice
  • 2-4 tsp curry powder, to taste
  • 1 tsp sea salt
  • Low-sodium veggie broth (about 414ml (13/4 cups), divided
  • 90g (½ cup) chopped courgette

Quinoa

  • 185g (1 cup) uncooked quinoa
  • 10g (¼ cup) chopped fresh coriander
  • 2-4 tsp curry powder, to taste
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • 1 tbsp fresh lime juice

To Serve

  • 4-5 tortillas
  • Lettuce
  • Sauce of choice

Method

  1. Preheat the oven to 230°C (Gas Mark 8, 450°F).
  2. Combine the cauliflower, sweet potato, onion, lime juice, curry powder, salt and 60ml (1/4 cup) of broth in a bowl
    and mix well to coat. Put the mixture on a parchment-lined baking tray and bake for 15 minutes.
  3. Add the courgette to the baking tray, mix everything around to incorporate the courgette and bake for 7 minutes until everything is nice and brown on the edges.
  4. Meanwhile, put 355ml (11/2 cups) of broth, quinoa, coriander, curry powder, garlic powder and salt in a small pot and mix well. Bring it to a rapid boil.
  5. Reduce the heat, cover and simmer for about 15 minutes or until the liquid has evaporated. Remove the pot from the heat, let it stand for 5 minutes, and then fluff the quinoa with a fork. Add the lime juice and mix well.
  6. Serve on tortillas with lettuce and a drizzle of your favourtie sauce. To fold the burrito, fold the sides over toward the centre, then roll upward to create a burrito. You can grill the seam for 7-8 minutes until it seals and closes the burrito. You can also grill the other side to make it crisp.

Top Tip: You may need to adjust the amount of salt if you don’t use broth. You can use water instead of broth, but the broth adds great flavour.
Kids: This can be served as a bowl if folding a burrito is too hard!

Per 100g Calories: 118, Carbohydrates: 19.0g, Sugars: 4.0g, Fat: 1.7g, Saturates: 0.3g, Protein: 4.7g, Salt: 1.0g

Recipe and Images from: Vegan Burgers and Burritos . Cover and book design by Page Street Publishing Co.

February 2018 (Issue 35) Vegan Life Magazine

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