Whole30 Vegetarian Burrito

Satisfy your cravings with this vibrant and nutritious Whole30 Vegetarian Burrito recipe, a plant-based twist on the classic handheld favorite. Featuring grain-free coconut flour tortillas, this dish is packed with a wholesome medley of seasoned cauliflower rice, sautéed zucchini, bell peppers, and wilted spinach, all bursting with smoky cumin and paprika flavors. Creamy avocado slices and juicy cherry tomatoes add a refreshing contrast, while fresh cilantro and a drizzle of lime juice bring a zesty finish. This quick and easy recipe is not only Whole30-compliant but also gluten-free, making it a perfect choice for healthy weeknight dinners or meal prep. Indulge in a satisfying burrito that’s both light and filling—without compromising on taste or dietary goals!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

2. Add the diced zucchini and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.

Step 3

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.

Step 4

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.

Step 5

5. Warm the coconut flour tortillas according to the package instructions.

Step 6

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.

Step 7

7. Drizzle each burrito with lime juice and sprinkle with chopped cilantro.

Step 8

8. Fold the sides of the tortilla over the filling, then roll it up tightly to secure the burrito shape.

Step 9

9. Serve immediately and enjoy your Whole30 Vegetarian Burrito!

Nutrition Facts

Serving size	(1157.4g)

Amount per serving	% Daily Value*
Calories	1054.3

Total Fat 69.8g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1948.2mg	0%
Total Carbohydrate 100.7g	0%
Dietary Fiber 39.7g	0%
Total Sugars 23.6g
Protein 24.8g	0%

Vitamin D 0IU	0%
Calcium 276.4mg	0%
Iron 9.7mg	0%
Potassium 2900.8mg	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: 55.6%

Protein: 8.8%

Carbs: 35.6%