Recipe courtesy of Veera Donuts
Spicy Space Cadet Burrito
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- Level: Intermediate
- Total: 2 hr
- Active: 40 min
- Yield: 1 serving
- Level: Intermediate
- Total: 2 hr
- Active: 40 min
- Yield: 1 serving
Ingredients
Spicy Roasted Cauliflower:
Roasted Potatoes:
Sauteed Veggies:
Burrito:
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Directions
- For the spicy roasted cauliflower: Preheat the oven to 350 degrees F.
- Toss the cauliflower with the olive oil in a bowl. Mix together the nutritional yeast, chili powder, paprika, salt, garlic powder, onion powder and pepper in a small bowl. Pour the spice mixture over the oiled cauliflower and mix together with your hands. Place the cauliflower on a baking sheet and bake for 45 to 55 minutes.
- For the roasted potatoes: Preheat the oven to 450 degrees F.
- Heat 2 quarts water in a large pot over high heat until it comes to a rolling boil. Add the potatoes, baking soda and 2 tablespoons salt and give it a good stir. Reduce to a simmer, then cook until you can easily pierce the potato, about 10 minutes . Drain the potatoes and let rest for about a minute to let excess moisture come out. Transfer the potatoes to a baking sheet lined with parchment paper. Toss the potatoes in the olive oil and sprinkle with salt and pepper. Roast 30 to 40 minutes.
- For the sauteed veggies: Heat a pan over medium heat. Add the olive oil and heat up. Add the onions and peppers. Sauté for about 5 minutes. Season with salt and pepper and continue to sauté until golden brown, 10 to 15 minutes.
- For the burrito: Lay the tortilla on a flat surface. Place 3/4 cup roasted cauliflower in the center of the tortilla. Top with the spinach, 1/2 cup roasted potatoes and 1/4 to 1/2 cup of the sautéed veggies. Drizzle with the ranch, sriracha aioli and sour cream. Fold both sides inward and then roll the top of the tortilla to form a burrito shape.
