Whole30 Vegetable Burrito

Elevate your Whole30 experience with these vibrant and nutrient-packed Whole30 Vegetable Burritos, a plant-based delight perfect for any meal. This recipe pairs the earthy sweetness of mashed sweet potato with a flavorful medley of sautéed zucchini, red bell pepper, and red onion, all seasoned with warming spices like cumin and smoked paprika. Tucked into tender cassava flour tortillas, each burrito is layered with fresh salad greens and drizzled with a velvety homemade cashew crema, infused with zesty lime and garlic. Gluten-free, dairy-free, and packed with wholesome ingredients, these burritos come together in just 35 minutes, making them a quick, satisfying, and healthy choice for lunch or dinner. Serve with a sprinkle of fresh cilantro for a burst of bright flavor, and enjoy this portable, flavor-filled, Whole30-compliant meal!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Warm the cassava flour tortillas in a dry skillet or in the microwave for a few seconds until pliable.

Step 5

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.

Step 6

Optional: Sprinkle with fresh cilantro for added flavor.

Step 7

Wrap the tortillas tightly around the filling to form burritos. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1827.1g)

Amount per serving	% Daily Value*
Calories	2093.0

Total Fat 106.1g	0%
Saturated Fat 18.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2231.4mg	0%
Total Carbohydrate 262.7g	0%
Dietary Fiber 38.5g	0%
Total Sugars 59.7g
Protein 52.6g	0%

Vitamin D 0IU	0%
Calcium 442.3mg	0%
Iron 20.4mg	0%
Potassium 4714.7mg	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: 43.1%

Protein: 9.5%

Carbs: 47.4%