Curry Cauliflower Burrito
- Yield: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total: 45 minutes
For Roasted Veggies
2 cups cauliflower floretschopped into bite-sized pieces
1 1/2 cups chopped zucchini
1 cup chopped carrots
1 cup chopped red onions
1 tablespoon sliced fresh jalapeños optional
1 tablespoon olive oil or sunflower oil
2 teaspoons yellow curry powder
1/2 teaspoon salt
8 ounce package Sweet Earth Foods Curry Satay diced
1 cup uncooked brown basmati rice rinsed
2 1/4 cups water
1/4 teaspoon salt
1 tablespoon lime juice
1 tablespoon minced fresh cilantro
4 large burrito tortillas
1 1/2 cups chopped raw greens (kale, collards, etc) packed
1 cup chopped cherry or grape tomatoes
- For the veggies: Preheat oven to 375F and lightly grease a large baking sheet.
- In a large mixing bowl, combine cauliflower, zucchini, carrots, onions, jalapeños, and oil. Stir to coat veggies evenly, then add curry powder and salt. Toss again, add Curry Satay to the mix, then spread filling out on baking sheet, roasting for 25 minutes.
- For the rice: While the veggies are cooking, place rice, water, and salt into a pan warmed over medium-high heat. Cover and bring to a boil, then adjust heat to low and simmer for 20 minutes.
- Once the rice is cooked, fluff with a wooden spoon and fold lime juice, cilantro and salt to taste, into it. Set aside.
- For assembly: Lay out one large tortilla (warm in microwave for 15 seconds if it seems stiff). Place 1/4 of the rice in the lower middle part of the tortilla, spreading it into a rectangle shape (as shown). Layer 1/4 of the greens and tomatoes on top, followed by 1/4 of the veggie mix.
- Carefully fold the sides of the tortilla towards the middle, then pull the bottom edge up and over the filling. Roll until sealed, then set aside. Repeat with remaining burritos. Warm a pan over medium heat, toast burritos on their seam until light brown, then flip and toast the other side.
- Serve while hot, or wrap in foil and keep in the freezer until you can enjoy it.