Whole30 Vegetable Burrito
Indulge in the vibrant, nutrient-packed flavors of the Whole30 Vegetable Burrito—your new favorite plant-based, grain-free meal! These cassava flour tortillas are filled with a tantalizing mix of sautéed zucchini, red bell pepper, and red onion, perfectly seasoned with smoked paprika and ground cumin for a smoky, savory kick. They’re layered with creamy mashed sweet potato, protein-rich cauliflower rice, and fresh salad greens, then topped with an irresistible homemade cashew crema for a burst of tangy goodness. This recipe is quick and easy to prepare, taking only 35 minutes from start to finish, making it ideal for busy weeknights. Packed with wholesome ingredients and free from grains, dairy, and added sugars, it’s perfect for those following a Whole30 diet or simply looking to enjoy a clean, satisfying meal. Serve these burritos warm with a sprinkle of fresh cilantro for a vibrant finishing touch!
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Recipe Information
Ingredients
- 4 pieces cassava flour tortillas (store-bought or homemade)
- 2 cups zucchini, diced
- 1 cup red bell pepper, diced
- 1 cup red onion, thinly sliced
- 1.5 cups cauliflower rice
- 2 cups mixed salad greens
- 1 cup cooked sweet potato, mashed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup raw cashews, soaked in water for 4 hours
- 2 tablespoons fresh lime juice
- 1 piece garlic clove, minced
- 0.25 cup water
- 2 tablespoons fresh cilantro, chopped
Instructions
Prepare the cashew crema: Drain the soaked cashews and add them to a blender along with fresh lime juice, minced garlic, water, and a pinch of salt. Blend until smooth and creamy. Set aside.
Heat a large skillet over medium heat and add olive oil. Once hot, add the diced zucchini, red bell pepper, and red onion. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
Add the cauliflower rice to the skillet along with ground cumin, smoked paprika, salt, and black pepper. Stir well and cook for an additional 3-4 minutes until warmed through.
Warm the cassava flour tortillas in a dry skillet or in the microwave for a few seconds until pliable.
Assemble the burritos: Spread a layer of mashed sweet potato on each tortilla. Top with the sautéed vegetable mixture, a handful of mixed salad greens, and a drizzle of cashew crema.
Optional: Sprinkle with fresh cilantro for added flavor.
Wrap the tortillas tightly around the filling to form burritos. Serve immediately and enjoy!
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1877 mg | 82% | |
| Total Carbohydrate | 241.8 g | 88% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 58.9 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 5056 mg | 108% | |
*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.
