Curry-Spiced Cauliflower Chickpea Freezer Burritos

Ingredients

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 ½ teaspoons ground turmeric⁣

1 ½ teaspoons whole fennel seeds⁣

1 ½ 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 ⁣

Directions

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!