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
- Preheat the oven to 230°C (Gas Mark 8, 450°F).
- 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. - 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.
- 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.
- 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.
- 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
