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Raw Caribbean Stuffed Burrito
I've received a lot of messages lately with requests for more raw vegan recipes. Fortunately, I have grown very fond of eating raw vegan during my monthly Mindful Eating Resets. When I originally started these resets, I felt like I couldn't get full. But, this recipe changes the game. This delicious burrito will keep you full AND fuel your body & mind. Hope you enjoy!
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Shopping List
Ingredients
- collard greens
- lemon
- salt
- extra virgin olive oil (first, cold-pressed)
Walnut Filling
- 2 cups soaked raw walnuts
- 3 small carrots, chopped
- 1 Tbsp + 1.5 tsp jerk seasoning
- 1 Tbsp melted cold-pressed coconut oil OR extra virgin olive oil
- 1/2 - 1 habanero pepper, deseeded
- 4 dates, pits removed
- 1 tsp lemon juice
- to taste salt & pepper
- 2 Tbsp hemp seeds (optional)
Cauliflower Rice
- 1/2 head cauliflower
- juice of 1 lime
- handful of cilantro
- to taste salt & pepper
Creamy Ginger Lime Sauce
- 1 cup raw cashews
- 2 Tbsp raw agave syrup
- 1 Tbsp fresh ginger, chopped
- juice of 2 limes
- 3-4 fresh garlic cloves
- handful of cilantro
- 2 Tbsp hemp seeds
- 1/3 cup water
- to taste salt & pepper
Additional Ingredients
- avocado
- sliced red bell pepper
- sliced red onion
- chopped mango
Directions
- Clean and cut the stem off the bottom of collard greens. Rub a little lemon, salt, and oil on both sides of collard greens and place to the side.
- Add ingredients for Walnut Filling to a food processor and blend for 2-3 minutes. Place in a container to the side.
- Add all ingredients for Cauliflower Rice to the food processor and blend. Place in a container to the side.
- Add all the ingredients for the Ginger Lime Sauce to a blender and blend until you have a smooth, creamy sauce.
- Build your wrap by wrapping all the ingredients into the collard green leaves; for more oversized wraps, use two big leaves.
Shopping List
Ingredients
- collard greens
- lemon
- salt
- extra virgin olive oil (first, cold-pressed)
Walnut Filling
- 2 cups soaked raw walnuts
- 3 small carrots, chopped
- 1 Tbsp + 1.5 tsp jerk seasoning
- 1 Tbsp melted cold-pressed coconut oil OR extra virgin olive oil
- 1/2 - 1 habanero pepper, deseeded
- 4 dates, pits removed
- 1 tsp lemon juice
- to taste salt & pepper
- 2 Tbsp hemp seeds (optional)
Cauliflower Rice
- 1/2 head cauliflower
- juice of 1 lime
- handful of cilantro
- to taste salt & pepper
Creamy Ginger Lime Sauce
- 1 cup raw cashews
- 2 Tbsp raw agave syrup
- 1 Tbsp fresh ginger, chopped
- juice of 2 limes
- 3-4 fresh garlic cloves
- handful of cilantro
- 2 Tbsp hemp seeds
- 1/3 cup water
- to taste salt & pepper
Additional Ingredients
- avocado
- sliced red bell pepper
- sliced red onion
- chopped mango
Directions
- Clean and cut the stem off the bottom of collard greens. Rub a little lemon, salt, and oil on both sides of collard greens and place to the side.
- Add ingredients for Walnut Filling to a food processor and blend for 2-3 minutes. Place in a container to the side.
- Add all ingredients for Cauliflower Rice to the food processor and blend. Place in a container to the side.
- Add all the ingredients for the Ginger Lime Sauce to a blender and blend until you have a smooth, creamy sauce.
- Build your wrap by wrapping all the ingredients into the collard green leaves; for more oversized wraps, use two big leaves.
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