If there exists a burrito that makes me want to hand out high-fives like Halloween candy, it’s this burrito right here. And that’s saying a lot considering I am in no way, shape or form, a high-fiver. Roasted portabella mushrooms? Shazam! Roasted chickpeas? INCREDIBLE! Cauliflower Rice? Bangarang! Chimichurri sauce? Whoooaaa nelly!
When it comes to veggie burritos, I love using hearty roasted vegetables to make the meal filling and satisfying. Making burritos meatless isn’t as difficult–the key is in the flavor! Roasting vegetables with spices flavor-blasts them and gives them great texture to sink your teeth into. Adding fun and tasty sauces or spreads, like guacamole, homemade salsa, or chimichurri sauce will surely throw your taste buds for a loopty loop.
What, pray tell, is chimichurri sauce? It’s an Argentinean parsley-based sauce typically used as a marinade or topper for meat. It includes lemon or lime juice, vinegar, oil, garlic, onion, and sometimes cilantro. I like to drizzle chimichurri on vegetables, and even use it as salad dressing. It’s packed with zesty, tangy flavor–perfect for a veggie burrito!
And then there’s the cauliflower rice. Holy canoli! Confession: I eat far more cauliflower rice than regular rice. If you read Kiersten’s tutorial on How to Make Cauliflower Rice, you remember it’s easy as 1-2-3 to prepare, and it tastes amazing (in spite of the fact that it’s not reaaaaaally comparable to rice)! You can replace the cauliflower rice with regular, or leave this a veggie-dense swaddle of joy.
People pleasers beware: your family and friends will request these time and again! High-fives all around!
Feel free to use cooked brown rice instead of cauliflower rice to save a little time. The yield on this recipe will vary depending on whether you use additional toppings in your burritos.
For the Chimichurri Sauce
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