Tuck into these healthy vegan burritos for a wholesome mid-week dinner the whole family will love.
Servings
5
Prep time
Cook time
Recipe
GF, VG
Ingredients
- Roasted Cauliflower
- 450g cauliflower florets
2 tbsp light oil
¼ tsp turmeric
¼ tsp cayenne pepper
1 tsp garam masala
1 tsp salt
Good grind black pepper - Quick Pickled Red Cabbage
- 100g red cabbage, shredded
Juice ½ lemon
1 tsp salt - Raita
- 100g grated cucumber
1 tsp lemon juice
¼ tsp ground cumin
½ clove garlic, minced
¼ tsp salt
¼ tsp nigella seeds
2 spring onions, sliced
8–10 mint leaves, finely sliced
75g coconut yoghurt or plain yoghurt
Good grind black pepper - To Serve
- 1 packet BFree Quinoa & Chia Seed Wraps
250g cooked brown rice
Mango chutney
Handful fresh coriander leaves
Chilli
Lime wedges
Method
- Preheat oven to 180ºC.
- Add all the roasted cauliflower ingredients to a baking tray and stir to combine. Place in the oven for about 20–30 mins, turning the cauliflower halfway. It’s ready when the cauliflower is charred on the edges and a knife will slide through the florets with relative ease. Do not over-cook as you want a little bite.
- Meanwhile, add all the ingredients for the pickled red cabbage to a small bowl, stir to combine and set aside.
- In a separate bowl, combine all the raita ingredients and stir to combine.
- When you’re ready to serve, cook the wraps according to packet instructions.
- Spread some raita, a few spoons of rice, red cabbage, cauliflower, dollops of mango chutney, coriander leaves and chilli slices on each wrap.
- Fold the two ends in and roll up.
- Toast each “burrito” in a hot pan to cook further or serve immediately with lime wedges. You can also wrap in foil for a packed lunch.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
