Paleo Vegetarian Burrito

Savor the perfect fusion of health and flavor with these Paleo Vegetarian Burritos, a delicious twist on a classic favorite! Wrapped in nutrient-packed collard green leaves, these burritos are low-carb, gluten-free, and bursting with fresh, vibrant ingredients. Swap traditional tortillas for tender, blanched greens and fill them with fluffy cauliflower rice, sautéed zucchini, red bell peppers, and red onions seasoned with cumin and chili powder for a smoky kick. Creamy avocado slices and a sprinkle of fresh cilantro bring the dish together, while a squeeze of lime adds a zesty finish. Ready in just 35 minutes, these wholesome burritos are a satisfying, plant-based meal perfect for lunch or dinner. Whether you’re following a paleo diet or simply looking for a healthy vegetarian option, this recipe is sure to become a go-to favorite!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

To prepare the cauliflower rice, cut the cauliflower into florets and pulse them in a food processor until they reach a rice-like consistency.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Serve your Paleo Vegetarian Burritos with lime wedges on the side. Enjoy fresh!

Nutrition Facts

Serving size	(1214.8g)

Amount per serving	% Daily Value*
Calories	890.8

Total Fat 61.0g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 6.6g
Cholesterol 0mg	0%
Sodium 3369.0mg	0%
Total Carbohydrate 85.6g	0%
Dietary Fiber 36.0g	0%
Total Sugars 29.0g
Protein 21.4g	0%

Vitamin D 0IU	0%
Calcium 514.6mg	0%
Iron 7.6mg	0%
Potassium 3445.3mg	0%

*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.

Source of Calories

Fat: 56.2%

Protein: 8.8%

Carbs: 35.0%