Name: Bombay Burritos
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 small head of cauliflower (cut into small florets); 2 tbsp lemon juice (freshly squeezed); 1 tbsp ground cumin; 1 tsp ground turmeric; 1 tsp ground coriander; 1 tsp fennel seed; ¼ tsp salt (optional); ¼ tsp ground black pepper (optional); 1 batch of Curry Mash and Chickpeas (link in directions); 1 batch of Pickled Red Onions (link in directions); 1 batch of Mint Chutney (link in directions); whole grain tortilla (8”); 1 cup organic spinach (chopped)

Summary

Bombay Burritos are a true culinary delight filled with lots of color-rich veggies, plant-based protein, fiber, and classic Indian spices. This tasty wrap brings the essence of Indian street food to your kitchen. Fun Fact: If you ever stumble across these tasty burritos in India, they actually go by the name of Frankies! And just like our iteration, they are wonderfully nourishing and irresistible.

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Yields4 ServingsPrep Time30 minsCook Time25 minsTotal Time55 mins

Ingredients

Roasted Cauliflower

1 small head of cauliflower (cut into small florets)

2 tbsp lemon juice (freshly squeezed)

1 tbsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander

1 tsp fennel seed

¼ tsp salt (optional)

¼ tsp ground black pepper (optional)

1 batch of Curry Mash and Chickpeas (link in directions)

1 batch of Pickled Red Onions (link in directions)

1 batch of Mint Chutney (link in directions)

whole grain tortilla (8”)

1 cup organic spinach (chopped)

Directions

Preheat oven to 425 degrees F and line a baking sheet with parchment paper.

Add the lemon juice, cumin, coriander, turmeric, and fennel to a large mixing bowl and mix until combined.

Add the cauliflower and toss with the lemon mixture until coated.

Transfer the cauliflower to the parchment-lined baking sheet and roast for 25 minutes, tossing halfway through.

Make the Curry Mash and Chickpeas and set aside.

Make the Pickled Red Onions and set aside.

Make the Mint Chutney and set aside.

Optional step, heating the tortillas: Heat a stovetop griddle on low-medium heat. Add 1–2 tortillas at a time, heating each side for approximately a minute or until warm. Set on an oven-safe plate and place in the warm oven while you heat the remaining tortillas.

Assemble your burritos: Add approximately ½ cup of the Curry Mash and Chickpeas to each tortilla followed by a layer of spinach, ¾ cup cauliflower, 2–3 forkfuls of Pickled Red Onion, and 2–3 tablespoons of Mint Chutney.

Chef's Notes

Substitutions
Substitute cauliflower with broccoli, Brussels sprouts, carrots, or your favorite veggie of choice.

Substitute spinach with kale, arugula, or your favorite dark leafy green.

Flour-Free
Substitute whole-grain tortilla with large collard or Swiss chard leaves to create a grain-free wrap.

Prep Ahead
Prepare Mint Chutney ahead of time and store in an airtight container for up to 4 days.

Prepare the Curry Mashed Chickpeas ahead of time and store in an airtight container for up to 5 days.

Prepare Pickled Red Onions ahead of time and store in an airtight container for up to 10 days.

Storage
Store in an airtight container in the refrigerator for up to 5 days.