Paleo Sausage Burrito
Discover a guilt-free twist on your favorite burrito with this Paleo Sausage Burrito recipe! Wrapped in nutrient-packed collard green leaves instead of traditional tortillas, this dish is perfect for anyone following a paleo diet or seeking a low-carb option. Juicy ground pork sausage, sautéed red bell peppers, and onions are seasoned with earthy cumin and garlic powder for an irresistible flavor combination, while a creamy avocado salsa infused with lime juice and fresh cilantro adds a zesty, refreshing touch. Quick to prepare in just 35 minutes, this wholesome recipe proves you can enjoy bold, satisfying flavors without compromising your dietary goals. Perfect for a nutritious weeknight meal or a light lunch that doesn’t skimp on taste, these burritos are a creative yet simple way to reimagine a classic favorite!
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Recipe Information
Ingredients
- 1 pound ground pork sausage
- 4 large collard green leaves
- 1 medium red bell pepper
- 1 small yellow onion
- 1 avocado
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by preparing the avocado salsa. Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Mash it with a fork until smooth.
Add 1 tablespoon of lime juice and chopped cilantro to the avocado. Mix until well combined. Set aside.
In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and red bell pepper.
Cook, stirring occasionally, for about 5 minutes or until the onions are translucent and the bell peppers are tender.
Add the ground pork sausage to the skillet. Break it up with a spatula and cook for about 8-10 minutes, or until thoroughly cooked through and no pink remains.
Season the sausage mixture with garlic powder, ground cumin, salt, and black pepper. Stir well to combine and cook for another 1-2 minutes to allow the flavors to meld.
While the sausage is cooking, prepare the collard green leaves by cutting off the thick stem. Submerge the leaves in boiling water for about 30 seconds, then immediately transfer them to a bowl of ice water.
Pat the collard leaves dry with paper towels. Lay one leaf flat, vein-side up.
Place a portion of the cooked sausage mixture onto the center of the leaf. Top with a spoonful of the avocado salsa.
Fold the sides of the leaf inward, then roll it up from the bottom to the top to form a burrito. Repeat with the remaining leaves and filling.
Drizzle the remaining lime juice over the burritos before serving.
Serve immediately and enjoy your Paleo Sausage Burrito.
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 4992 mg | 217% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 11.4 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1077 mg | 83% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2125 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
