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Indian Street Burrito

Indian Street Burrito
  • Gluten Free Tortilla
  • Vegan Cheese
  • Vegano Cilantro Mint Chutney
  • Potato
  • Curry Mash Spices
  • Carrot
  • Cashews
  • Yellow Raisins
  • Vegano Carrot Salad Dressing
  • Crispy Chickpeas
  • Pickled Onion
  • Cauliflower
  • Cilantro
30 mins
Contains Allergen:
  • Nuts

This Indian-inspired street burrito is packed with vegetables that give it an authentic and delicious taste.

1
Step 1: Boil water

Fill a medium-large pot halfway with water. Add a pinch of salt, cover pot and heat on high until water comes to a boil.

2
Step 2: Prepare potatoes

Peel and cut potato into cubes.

3
Step 3: Cook potato

Once water comes to a boil, add potato cubes and boil for 10 minutes or until soft enough to poke a fork through.

4
Step 4: Prepare carrots

While the potato cooks, grate and peel the carrot.

5
Step 5: Prepare carrot salad

In a medium bowl, mix grated carrot, cashews, raisins, cilantro, and Vegano Carrot Salad dressing.

6
Step 6: Prepare mashed potato mixture

Once cooked, strain potato cubes, keeping a small amount of water in the pot (approx. 3 tbsp). Mash the potatoes with 1 tbsp oil and Vegano Curry Mash Spices. Season with salt and pepper to taste.

7
Step 7: Cook cauliflower

Break the cauliflower head into small florets. Cook in a nonstick pan on medium high heat with vegetable oil for 6-7 minutes.

8
Step 8: Cook burrito

Place gluten free tortilla in a medium pan and add curried mash potato, vegan cheese, and cauliflower to the middle of the open faced wrap. Heat on low heat for 3 minutes until warm. (add a tsp of water to pan before adding tortilla to keep moisture in the wrap)

9
Step 9: Plate your meal

Remove tortilla from the pan and place on a large plate. Add Vegano Crispy Chickpeas, Vegano Pickled Onions, and Vegano Cilantro Mint Chutney. Roll the burrito and serve with carrot salad.

Per Serving
Calories 650
Fat 34g
Carbohydrates 77g
Protein 12g
  • Oil (coconut, vegetable)
  • Salt and pepper

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