14 Apr Collard Burritos w/ Chili Sweet Potatoes & Raw Cilantro Lime Cauliflower Rice + Baked Platanos Maduros (oil-free, low-fat)
Nothing beats a good, hearty, flavor packed burrito, especially one that is loaded with vitamins, minerals, antioxidants, and plant-power! I decided I would make a simple, high-raw vegan recipe for you all as this is one that I enjoy on a normal basis as a “raw till 4” style dinner.
Chili Sweet Potatoes
The oven roasted chili sweet potatoes are a hearty ingredient in this recipe. I do not usually eat faux meats or much tofu, so these were perfect for me. Plus, their sweetness merries well with the savory flavors of the other ingredients.
Wash and dice 2 large sweet potatoes into 1/4″ cubes. I generally don’t peel my potatoes unless they are not organic. Place into a bowl of water and soak for 10 mins. Drain and place back into the bowl. Douse with about 1/2 tbs chili powder, or as much as you’d like! Place onto a parchment lined baking sheet and bake at 350F for 40 mins, mixing halfway through. >> Printable recipe at the bottom of this page!
The Perfect Black Beans
These black beans are the perfect consistency for my liking. My dad and I always say that we don’t eat my mom’s stovetop beans until they have sat in the fridge for at least 2 days because that is when they are gold! Seriously, I’m not crazy here. If you don’t like your beans well done, then by all means eat use sturdier ones 😉
Take 2 cups cooked black beans and add in 1/4 tsp each of garlic powder, cumin, oregano and chili powder + 1/8 tsp onion powder. Mix well, and heat over stove if desired.
Do you want to cook black beans from scratch?
It does take time, but it’s worth it as you can control the salt and oil used in the cooking process. This is what I do:
- Take 1-2 cups dry black beans, and pick out any debris.
- Rinse until water runs clear.
- Place into a large bowl and add in 3x its amount in water or vegetable broth (1 cup beans : 3 cups liquid)
- Soak overnight, or about 8 hours.
- The next day, drain the water and place into a large pot with 1 white onion, peeled and quartered.
- Bring to a boil over high heat, then reduce to a simmer and cover for 30 minutes. Remove lid and skim off any foam. Cover the pot with the lid slightly ajar and allow it to simmer for 3-5 hours, depending on how soft you would like your beans. Remember to add water as needed, you want keep the beans submerged in water. Stir occasionally.
- Once cooked, cool the beans, place into sealed containers and transfer into the refrigerator (with their liquid). Store for one week or freeze for up to three months.
Cilantro Lime Cauliflower Rice
I was inspired by chipotle, and they’re famous Cilantro Lime Rice, to create this raw version. I used cauliflower as the base, and vibrant fresh ingredients to brighter it up. The result was even better than I had imagined it, and even if you don’t make all of the other components of this burritos, please just at least make this one, I know you will love it.
Place 2 cups of washed and dried cauliflower florets into a food processor and pulse until it has the texture of rice. Transfer to a large bowl and mix in 1/3 cup fresh cilantro, finely chopped, the juice of 3/4-1 lime, 1 tsp garlic powder, 2 green onions, thinly sliced and white ends removed, black pepper and a few dashes of my healthy raw green salt substitute. Let it sit for at least 15 minutes.
Platanos Maduros
In order for your plantains to be perfect, you must wait until they are BLACK in color. Not dark, not spotted, but black, This is when they are super sweeeet and their richest in flavor. You can even eat these raw, which I do all of the time! The consistency isn’t my favorite when raw, but the flavor makes up for it.Baked Platanos Maduros that are oil-free and still oh so sweet and delicious! I shared these in my recipe for my Plantain Chai Nut Bread (gluten-free, oil-free), and just had to bring them back! Caramelized on the outside while soft on the inside, super sweet and crispy.
How do you make these? It’s easy! Just slice up a super ripe (completely black) plantain in rounds about 1/2″ thick, and bake in an oven at 450F on a pan lined with parchment paper for 10 mins, flipping halfway through.I grew up on these, and always always looked forward to them when I went to my grandma’s for dinner. She made (and still makes) then in the traditional fashion: fried in canola or vegetable oil 🙁 I started making these for my dad and I as a healthy way to satisfy our craving for these and we are hooked! These are good alone, in salads, on banana ice cream, etc!
Below you will find the full and printable recipe 🙂
Preparing your collard green wrap:
1. Lay out your leaf on a flat surface, underside facing up.
2. Take a sharp (not serrated) knife and angle it down and into the stem.
3. Shave through the stem from the leaf horizontally, and make sure you are cutting away from yourself. You want to do this so you can roll and fold your collard leaf without it cracking and splitting.
4. Shave down the stem once more, until it is pretty flat all the way down.
5. The leaf should will roll easily. If it does, shave the stem a bit more. It is hard to put into words, but once you get to making these yourself, you will get a feel of what I mean.
This burrito is literally a rainbow, just look at the beautiful produce rainbow I have created above!
Add in a cauliflower rice, sweet potatoes, beans, tomato, peppers, corn and avocado. Try not to overstuff the burrito! Roll the bottom of the leaf up and away from you and all around the filling. Tuck in the sides of the leaf (right and left), then continue rolling until all the way around. Keep it tight so the filling doesn’t fall out. With a tight grip on the wrap, carefully slice it in half. If needed, add a toothpick to hold it together. Serve with platanos maduros.
Make sure you tag me on Instagram @sweetsimplevegan or tweet @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!
Collard Burritos w/ Chili Sweet Potatoes & Raw Cilantro Lime Cauliflower Rice + Baked Platanos Maduros (oil-free, low-fat)
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 2-4
- Category: Entree
- Cuisine: Vegan
Ingredients
Chili Sweet Potatoes
- 2 large sweet potatoes, diced into 1/4″ cubes.
- A bowl of water
- 1/2 tbs chili powder
Black Beans
- 2 cups cooked black beans (see notes)
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp oregano
- 1/4 tsp chili powder
- 1/8 tsp onion powder
Cilantro Lime Cauliflower Rice
- 2 cups cauliflower florets
- 1/3 cup fresh cilantro, finely chopped
- Juice of 3/4-1 lime
- 1 tsp garlic powder
- 2 green onions, thinly sliced and white ends removed
- Black pepper and healthy raw green salt substitute
Baked Platanos Maduros
- 2 large plantains, ripe and black in color
Additional ingredients
- Avocado, sliced
- Cherry tomatoes, halved
- Mini peppers, sliced
- Organic non GMO corn kernels
- 4-6 collard green leaves
Instructions
Collard Green Leaves
- Lay out your leaf on a flat surface, underside facing up.
- Take a sharp (not serrated) knife and angle it down and into the stem.
- Shave through the stem from the leaf horizontally, and make sure you are cutting away from yourself. You want to do this so you can roll and fold your collard leaf without it cracking and splitting.
- Shave down the stem once more, until it is pretty flat all the way down.
- The leaf should will roll easily. If it does, shave the stem a bit more. It is hard to put into words, but once you get to making these yourself, you will get a feel of what I mean.
Chili Sweet Potatoes
- Wash and dice the sweet potatoes into 1/4″ cubes. I generally don’t peel my potatoes unless they are not organic.
- Place into a bowl of water and soak for 10 mins.
- Drain and place back into the bowl. Douse with 1/2-3/4 tbs chili powder, as much as you’d like!
- Place onto a parchment lined baking sheet and bake at 350F for 40 mins, mixing halfway through.
Black Beans
- Add the spices into the beans and mix well.
- If desired, heat on stove.
Cilantro Lime Cauliflower Rice
- Place washed and dried cauliflower florets into a food processor and pulse until it has the texture of rice.
- Transfer to a large bowl and mix in the remaining ingredients.
- Let it sit for at least 15 minutes.
Baked Platanos Maduros
- Preheat oven to 450 F and prepare a baking sheet with parchment paper.
- Open and slice the plantains in rounds about 1/2″ thick. To open, cut the ends off, then a shallow slice through the peel lengthwise.
- Bake for 10 mins, flipping halfway through.
Assembly
- Add in a cauliflower rice, sweet potatoes, beans, tomato, peppers, corn and avocado. Try not to overstuff the burrito!
- Roll the bottom of the leaf up and away from you and all around the filling.
- Tuck in the sides of the leaf (right and left), then continue rolling until all the way around. Keep it tight so the filling doesn’t fall out.
- With a tight grip on the wrap, carefully slice it in half. If needed, add a toothpick to hold it together.
- Serve with platanos maduros.
Notes
Black Beans from scratch:
-Take 1-2 cups dry black beans, and pick out any debris.
-Rinse until water runs clear.
-Place into a large bowl and add in 3x its amount in water or vegetable broth (1 cup beans : 3 cups liquid)
-Soak overnight, or about 8 hours.
-The next day, drain the water and place into a large pot with 1 white onion, peeled and quartered.
-Bring to a boil over high heat, then reduce to a simmer and cover for 30 minutes. -Remove lid and skim off any foam. Cover the pot with the lid slightly ajar and allow it to simmer for 3-5 hours, depending on how soft you would like your beans. -Remember to add water as needed, you want keep the beans submerged in water. Stir occasionally.
-Once cooked, cool the beans, place into sealed containers and transfer into the refrigerator (with their liquid). Store for one week or freeze for up to three months.
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