Paleo Vegetarian Burrito
Discover a fresh, nutritious twist on classic burritos with this Paleo Vegetarian Burrito recipe! Perfect for plant-based and paleo diets, this recipe swaps traditional tortilla wraps for vibrant collard green leaves, blanched to perfection for easy rolling. Packed with flavor and textured goodness, the filling combines tender cauliflower rice, sautéed zucchini, bell peppers, and red onion, seasoned with aromatic cumin and chili powder. Creamy avocado slices and a sprinkle of chopped cilantro bring richness and freshness, while a hint of lime ties it all together. Quick to prepare in just 35 minutes and ideal for clean eating, these veggie-packed burritos are a satisfying handheld meal you’ll love serving for lunch or dinner.
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Recipe Information
Ingredients
- 4 large leaves Collard green leaves
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 1 small, diced Red bell pepper
- 1 small, diced Zucchini
- 0.5 medium, diced Red onion
- 2 cloves, minced Garlic
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 1 large, sliced Avocado
- 2 tablespoons, chopped Fresh cilantro
- 1 large, cut into wedges Lime
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the collard greens. Carefully trim the thickest part of the stem on the back of each leaf. Bring a large pot of water to a boil, then blanch the leaves for 30 seconds. Immediately transfer them to an ice bath to cool. Pat the leaves dry carefully with a clean kitchen towel and set aside.
To prepare the cauliflower rice, cut the cauliflower into florets and pulse them in a food processor until they reach a rice-like consistency.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice, sea salt, and black pepper. Cook for 5-7 minutes until tender but not mushy. Remove it from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the diced red bell pepper, zucchini, and red onion. Sauté for 5 minutes. Add the minced garlic, cumin powder, and chili powder, cooking for an additional 2-3 minutes until fragrant.
To assemble the burritos, lay one collard green leaf flat. Add a few spoonfuls of cauliflower rice, sautéed vegetables, and a few slices of avocado. Sprinkle with chopped cilantro for extra flavor.
Carefully fold in the sides of the collard green leaf and roll it up tightly like a burrito. Repeat with the remaining leaves and filling.
Serve your Paleo Vegetarian Burritos with lime wedges on the side. Enjoy fresh!
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2433 mg | 106% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 29.8 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 4775 mg | 102% | |
*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.
