Vegan Bombay Burritos

Flavorful Indian Burritos made with curry mashed potatoes, chickpeas, cauliflower, spinach, pickled onions, and amazing Cilantro Mint Chutney! Vegan and Gluten-free adaptable! Mumbai Burrito, Bombay Burrito, or roti wrap – this vegan version is filled with curry mashed potatoes, roasted Indian cauliflower, chickpeas, fresh spinach, Cilantro Mint Chutney, and Pickled onions, all wrapped up in a warm tortilla.

Curry Mashed Potatoes:

• 16 ounces baby potatoes – quartered
• 1 tablespoon ghee, olive oil, or coconut oil
• ¾ teaspoon kosher salt
• 2–3 teaspoons yellow curry powder 
• 1 teaspoon granulated onion or granulated garlic powder

Roasted Cauliflower & Chickpea:

• 1 head cauliflower- cut into small florets
• 1 can chickpeas, rinsed and drained well
• 1–2 tablespoons olive oil
• 1 ½ teaspoon kosher salt
• 1 tablespoon coriander
• 1 tablespoon cumin
• generous pinch of chili flakes
• 1 teaspoon whole fennel seed optional, or use cumin seed or coriander seed
• 1 teaspoon whole coriander seed

Burrito Fixin’s: 

• 4 x extra-large, whole wheat tortillas – or feel free to use GF wraps or tortillas, or GF bowls using the mashed potatoes and extra spinach and the base.
• 2 handfuls of baby spinach
• Few tablespoons of Cilantro Mint Chutney 
• Few tablespoons Quick Pickled Onions

Firstly, Preheat your oven

 Cut potatoes and place them in a medium pot, covered with water, and simmer until very tender, about 15-20 minutes. 

Cut the cauliflower into small florets and place them on a parchment-lined sheet pan. Add the drained chickpeas to the other side. Drizzle both with olive oil. Sprinkle cauliflower and chickpeas with the spices and salt, tossing to coat well. Place in the oven and roast for 20-25 minutes tossing halfway through or until cauliflower is tender.

Make the flavorful Cilantro Mint Chutney and quick pickled red onions and place both in jars. They take about 5-10 minutes each. Please don’t leave out the mint chutney- it’s imperative!!!

Once the potatoes are very tender, drain but save about 1 cup of the hot water. Place the potatoes back in the pot and mash with some of the hot water ( start with ¼-½ cup ) salt, spices, and ghee (or oil) and mash the potatoes to combine until smooth. You want a fairly loose, spreadable mash so add more hot water if necessary. Scrape down the sides. Stir well. Taste. You want this to taste flavorful and slightly salty as the tortilla will mute some of the salt and flavor. Feel free to add more ghee or oil as you please for extra richness. Cover and keep warm.

When the roasted veggies are done, warm the tortillas either in the oven, over a gas flame, or over a grill, until soft and pliable. Spread generously with the curried potatoes, then top with chickpeas, and cauliflower making sure to get some of the whole spices that will have dropped to the bottom of the pan. Add a handful of spinach leaves, a few teaspoons of cilantro mint chutney, and some pickled onions and roll up like a burrito. Keep warm in the oven until ready to serve, or serve immediately! You can also refrigerate and reheat meals on the go.

Enjoy your Bombay Burritos!