A flavorful and satisfying vegan burrito filled with Indian-inspired curried cauliflower and chickpeas, along with rice, spinach, and a tangy yogurt sauce.
Ingredients: 1 small cauliflower, chopped. 1 can chickpeas, drained and rinsed. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon curry powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 4 large tortillas. 1 cup cooked rice. 1 cup spinach leaves. 1/4 cup chopped fresh cilantro. 1/4 cup vegan yogurt. 1 lime, juiced. Hot sauce optional.
Instructions: Set a big pan on medium heat and add some oil to it. Put in the garlic and onion, and cook them until they get soft. Spice it up with salt, pepper, curry powder, cumin, paprika, and chickpeas. Cook the cauliflower until it's soft. Use a separate pan or the microwave to warm up the tortillas. Put rice on each tortilla, then top with spinach, the cauliflower-chickpea mix, and cilantro. Avocado and lime juice should be mixed together in a small bowl. Spread the yogurt sauce on top of the filling. As you roll the tortillas up, tuck the sides in. If you want, serve with hot sauce.
Prep Time: 15 minutes
Cook Time: 20 minutes
David Akiba















