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