Whole30 Vegetarian Burrito
Elevate your Whole30 meal plan with this satisfying and colorful Whole30 Vegetarian Burrito! Packed with nutrient-dense ingredients and bold flavors, this grain-free recipe features tender coconut flour tortillas wrapped around a vibrant filling of seasoned cauliflower rice, sautéed zucchini, red bell pepper, and wilted baby spinach. Creamy avocado, juicy cherry tomatoes, and a refreshing drizzle of lime juice add a burst of freshness, while smoked paprika and cumin bring a smoky depth to the dish. With under 35 minutes of prep and cook time, it’s a quick yet wholesome option for lunch or dinner that’s totally Whole30-compliant and vegetarian-friendly. Perfect for a guilt-free, flavorful feast that nourishes your body and delights your taste buds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Coconut flour tortillas (grain-free, Whole30-compliant)
- 2 cups Cauliflower rice
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 2 cups Baby spinach
- 1 large Avocado, sliced
- 1 cup Cherry tomatoes, halved
- 2 tablespoons Lime juice
- 2 tablespoons Extra virgin olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Cumin powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Add the diced zucchini and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. Stir in the cauliflower rice, cumin powder, smoked paprika, salt, and black pepper. Cook for another 5 minutes, allowing the cauliflower rice to soften and absorb the flavors.
4. In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the baby spinach and cook for 2-3 minutes, just until wilted. Remove from heat.
5. Warm the coconut flour tortillas according to the package instructions.
6. Assemble the burritos: Lay each tortilla flat. Add a generous scoop of the vegetable and cauliflower rice mixture, a handful of wilted spinach, a few slices of avocado, and a handful of halved cherry tomatoes.
7. Drizzle each burrito with lime juice and sprinkle with chopped cilantro.
8. Fold the sides of the tortilla over the filling, then roll it up tightly to secure the burrito shape.
9. Serve immediately and enjoy your Whole30 Vegetarian Burrito!
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1948 mg | 85% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 23.6 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2901 mg | 62% | |
*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.
