Burritos are always a win. You can gather up everything in your fridge that’s about to go bad, roll it up in a tortilla, and you’re good to go. And this recipe in particular is especially delicious.
Liz Moody, a healthy cookbook author and wellness expert, recently shared a frozen vegan burrito recipe that’ll make you drool. Aside from being loaded with good-for-you, plant-based ingredients, you can also prep them for the entire week without making a mess.
“I love that these are made on one pan for very minimal clean-up. You just take onion, cauliflower, chickpeas, and sweet potato and roast it with a ton of incredibly flavorful spices until it turns brown,” she says. “This recipe makes four or five burritos that you can store in the freezer until you’re ready to heat and eat.”
Those aforementioned spices are inspired by what you’d find in Indian curries, like turmeric and ginger. And the punch of flavor you get in every bite is a great pick-me-up. Here’s how to make the vegan burrito recipe in under an hour.
Vegan Burrito Recipe
Yields 4 to 5 burritos
1 medium yellow onion, thinly sliced
1 cauliflower, broken into small florets (or 4 cups frozen)
1 small sweet potato, cut into cubes (leave the skin on)
1 15-ounce can of chickpeas, rinsed and drained
2 tsp ground coriander
1.5 tsp ground turmeric
1.5 tsp whole fennel seeds
1.5 tsp garlic powder
1 tsp cumin
1 tsp ground ginger
1 tsp cinnamon
1 tsp fine grain sea salt
Avocado oil, to drizzle
Juice of 1 lime
1/2 cup finely-chopped cilantro
4 to 5 burrito-sized tortillas of choice
1. Add all the ingredients (except for the tortillas, lime juice, and cilantro) to a large parchment-lined pan with a drizzle of avocado oil.
2. Toss to coat and spread out in a single layer. Bake at 400°F until brown at edges, about 45 minutes, tossing once halfway through.
3. Add more salt to taste and toss with lime juice and cilantro. Add to tortillas and roll.
4. Wrap individually and freeze until ready to eat. Heat them up in the microwave or oven.
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