Ingredients
Scale
- 1 medium yellow onion, thinly sliced
- 1 cauliflower, broken into small florets (about 4 cups if you use frozen, which is totally fine)
- 1 small sweet potato, cut into cubes (you can leave the skin on!)
- 1 15-ounce can of chickpeas, rinsed and drained
- 2 teaspoons ground coriander
- 1.5 teaspoons ground turmeric
- 1.5 teaspoons whole fennel seeds
- 1.5 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon fine grain sea salt
- Avocado oil, to drizzle
- Juice of 1 lime
- 1/2 cup finely chopped cilantro
- 4–5 burrito-sized tortillas of choice
Instructions
- Preheat oven to 400 degrees Fahrenheit. Add all of the vegetables and spices to a large, parchment-lined pan with a drizzle of avocado oil. Toss to coat and spread out in a single layer.
- Bake until brown at edges, about 45 minutes, tossing once halfway through.
- Add more salt to taste, and toss with lime juice and cilantro. Add the filling to your tortillas, and roll (here’s a tutorial!).
- Wrap individually in foil and freeze until ready to eat, when you can either toss right in a toaster oven in the foil or unwrap and wrap in a damp paper towel and microwave in 30-second increments until warmed through. Makes 4-5 burritos, depending on the size of your tortilla!