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Make Ahead Vegan Sweet and Spicy Thai Satay Freezer Burritos

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  • Author: Liz Moody
  • Total Time: 45 minutes


  • 1 medium yellow onion, sliced
  • 1 cauliflower, broken into small florets
  • 1 pound broccoli, broken into small florets
  • 1 small sweet potato, cut into cubes
  • 2 15-ounce can of chickpeas, rinsed and drained
  • 2 teaspoons paprika
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 1 teaspoon salt
  • Avocado oil
  • 1/2 cup smooth nut or seed butter of choice (peanut, almond, cashew, and sunflower all work great)
  • Juice of 2 limes
  • 4 garlic cloves, minced or micro-planed
  • 4 teaspoons ginger, minced or micro-planed
  • 3 tablespoons tamari
  • 2 tablespoons sesame oil
  • 2 tablespoons maple syrup
  • 56 burrito sized tortillas
  • 11.5 cups cilantro, finely chopped


  1. Pre-heat the oven to 400F.
  2. On a large sheet pan, add the onion, cauliflower, broccoli, sweet potato, and chickpeas and spread them out evenly. Drizzle them with oil and add the paprika, coriander, cumin, turmeric, and salt. Toss them together to coat them well.
  3. Place them in the oven and roast for 30-45 minutes, until brown at edges. Around the halfway mark, toss them once more.
  4. In a bowl, stir the nut butter, lime juice, garlic, ginger, tamari, sesame oil, and maple syrup together until smooth.
  5. Once the chickpeas and vegetables are roasted, remove from the oven and turn the oven off. Let the oven cool down for a couple of minutes, then warm the tortillas in the oven until they become pliable.
  6. Lay out the warm tortillas and fill them with a generous amount of the roasted filling. Then, top them with the satay sauce and a generous sprinkle of cilantro. Roll the burritos by tucking the ends in first, then rolling up the burrito.
  7. Wrap each burrito individually in foil and store them in the freezer for up to 6 months. 
  • Cook Time: 45