Paleo Veggie Burrito

Enjoy a guilt-free, nutrient-packed twist on a classic favorite with the Paleo Veggie Burrito—a vibrant, grain-free recipe perfect for those embracing a healthy lifestyle. This satisfying dish swaps out traditional tortillas for large collard green leaves, creating a sturdy, low-carb wrap that's as delicious as it is nourishing. The filling features fluffy cauliflower rice sautéed in coconut oil, crisp sautéed zucchini, bell peppers, and red onions, all brought together with a creamy, zesty avocado dressing enhanced with lime juice and fresh cilantro. Topped with juicy cherry tomatoes, this Paleo-friendly burrito is rich in flavor and antioxidants while remaining dairy-free, gluten-free, and vegan. Ready in just 30 minutes, it's a perfect option for meal prep, on-the-go lunches, or a quick dinner. Serve fresh or store for later—it's a wholesome meal that doesn’t sacrifice taste!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 3

Ingredients

• 6 pieces Large collard green leaves
• 1 head Cauliflower
• 1 tablespoon Coconut oil
• 1 piece Red bell pepper, thinly sliced
• 1 piece Zucchini, julienned
• 1 small Red onion, thinly sliced
• 1 piece Avocado
• 1 tablespoon Lime juice
• 1 piece Garlic clove, minced
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Sea salt
• 1 teaspoon Ground cumin
• 1 cup Cherry tomatoes, quartered

Directions

Step 1

Rinse the collard green leaves thoroughly and pat them dry. Using a knife, trim the thick part of the stem at the base of each leaf to make them easier to roll.

Step 2

Cut the cauliflower into florets and pulse in a food processor until it resembles rice-sized pieces.

Step 3

In a skillet over medium heat, melt the coconut oil. Add the cauliflower rice, season with 1/2 teaspoon of sea salt, and sauté for 5-7 minutes until tender. Set aside to cool slightly.

Step 4

In the same skillet, lightly sauté the sliced red bell pepper, zucchini, and red onion for 3-4 minutes until just tender but still crisp. Remove from heat.

Step 5

Prepare the avocado dressing by mashing the avocado in a bowl. Mix in the lime juice, minced garlic, 1 tablespoon of cilantro, and 1/2 teaspoon of sea salt. Stir until creamy.

Step 6

To assemble each burrito, lay a collard green leaf flat and spread a spoonful of the avocado dressing along the center. Layer with a portion of cauliflower rice, sautéed vegetables, cherry tomatoes, and a sprinkle of fresh cilantro.

Step 7

Carefully fold the sides of the collard leaf inward, then roll it tightly from the bottom upwards to form a burrito.

Step 8

Repeat the process with the remaining ingredients to make all burritos.

Step 9

Serve immediately or store in the refrigerator for up to one day for a quick Paleo-friendly meal.

Nutrition Facts

Serving size	(1523.5g)

Amount per serving	% Daily Value*
Calories	728.7

Total Fat 40.6g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 3.2g
Cholesterol 0mg	0%
Sodium 3310.2mg	0%
Total Carbohydrate 88.1g	0%
Dietary Fiber 38.2g	0%
Total Sugars 31.2g
Protein 26.6g	0%

Vitamin D 0IU	0%
Calcium 670.5mg	0%
Iron 7.8mg	0%
Potassium 4225.7mg	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: 44.3%

Protein: 12.9%

Carbs: 42.8%