My take on an Indian Street Food classic, the Bombay Burrito. It’s a whole grain wrap filled with roasted curry spiced cauliflower, sweet potatoes, and chickpeas, fresh arugula, pickled red onions, and a basil tahini mayo.
It’s low maintenance, flavor-packed, and nutritious meatless Monday meal!
This dish was inspired by a wrap I had while on a trip to London.
My husband and I visited London this past August for one of my closest friend’s wedding. It was an amazing trip. Deano and I quickly fell in love with London for it’s charm, beautiful architecture, vast history, amazing transit system (the trains were seriously so efficient and clean, quite different from Chicago), and delicious, unique food.
One of my favorite experiences and meals from the trip was at London’s Burough’s Market. This market was what foodie dreams are made of! It had numerous made to order food stands with all kinds of unique sweet and savory goodies from all around the world. There was French, German, Indian, English, and good ole’ classic desserts. I’m talking your choice of bratwurst to brownies.
There was also cheese and wine shops, stands selling fresh, beautiful produce, restaurants and bars, and places to buy cooking tools. It was my heaven. We went twice because I couldn’t get enough of it!
We decided to try the Indian street food stand because it was something I had never had before. We ordered the Bombay burritos with curried potatoes and creamy, spicy chickpeas. It was absolutely delicious and such a unique flavor blend. I was hooked and knew I wanted to recreate it when I got home.
Soooo I present to you my version of the Bombay burrito. It’s a whole grain wrap filled with roasted curry spiced cauliflower, sweet potatoes, and chickpeas, fresh arugula, pickled red onions, and a basil tahini mayo. Don’t let this little wrap fool you. It is packed with so much flavor: spicy, earthy, sweet, tangy…..and oh so delicious.
Let’s get to cooking!
This wrap has a few steps, but they can be completed rather quickly and all done beforehand, making this a low maintenance easy Monday meal.
Let’s go step by step.
Pickled Red Onions.
I recommend doing this step first as the onions need to sit for at least an hour to actually pickle. This can also be done a few days or the night before.
It’s also super simple. Whisk together the red wine vinegar, honey, and salt and pepper. Add about a half red onion, thinly sliced. And let sit for an hour.
The red onions and a pop of tang and brightness that helps break through the richness of the other ingredients I the dish. So it is a necessary step!
Curry Roasted Vegetables.
We will move on to the veggies. I chose to spice all the veggies with the same seasonings so the veggies would be easy to make and could roast at the same time. I promised low maintenance and I plan to deliver!
Preheat the oven to 400 degrees. Make sure to cut all the veggies into equal size pieces, so they roast at the same time. Drizzle with olive oil and the seasoning blend. Curry powder is actually a combination of different spices, including coriander, turmeric, cumin, cardamom, cayenne, and nutmeg. I added a little more of the turmeric and cumin for extra flavor. I also added garlic, because well, garlic makes everything tastier! This spice blend provides a beautiful yellow hue to the veggies and adds this wonderful sweet, spicy, earthy flavor that is addicting and super unique.
Roast the veggies for about 30 minutes, flipping half way through. You want to make sure the sweet potatoes are softened and the veggies develop a golden brown crust.
Basil Tahini Mayo.
I think every good wrap/burrito needs a great sauce to connect all the ingredients. And this basil tahini mayo does just the trick. It is seriously out of this world good!
To make it, combine all of the ingredients in a food processor and blend until well-combined. There will still be small pieces of the basil.
I used my favorite vegan mayo, which you can get here. Regular light mayo or avocado mayo will work too! The mayo provides a sweet creaminess. I also added tahini for it’s middle nutty, savory flavor that pairs perfectly with the mayo. The basil and lemon add extra flavor and brightness. It’s the perfect creamy, tangy accompaniment to the rich, roasted veggies.
Time to put everything together. Grab whole grain wrap, add smear of the mayo, then top with arugula, the roasted veggies, and pickled red onions.
Tuck in the edges and roll till you have a well-compacted sturdy wrap. Cut in half. And take a bite!
Total FLAVOR BOMB! Oh I know!
This wrap is crazy delicious. The curry vegetables are sweet, spicy and earthy and roasted to perfection. They are rich with a great depth of flavor from the curry spices. The creamy tangy mayo and sweet, bright pickled red onions help break through the richness and add extra flavor. Plus, the spicy arugula adds a fresh element. It’s all around quite tasty!
Best part is you can do all the prep work ahead of time so the only thing you have left to do is assembly. Yay! A quick, delicious meatless Monday meal!
I hope you all love it as much as I do! If you make it, please let me know your thoughts in the comments below 🙂
Roasted Curry Vegetable Wraps with Basil Tahini Mayo
Roasted Curry Vegetables
- 2 Tablespoons olive oil
- 1 head of cauliflower cut into small chunks
- 2 sweet potatoes cut into small chunks
- 1 can chickpeas drained, rinsed, and dried
- 2 teaspoons curry powder
- 1 teaspoon garlic
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- Pinch of cayenne optional
- Pinch of pepper to taste
Basil Tahini Mayo
- 1/2 cup packed fresh basil
- 1/2 cup vegan mayo or any mayo you prefer
- 1/4 cup tahini
- 2-3 garlic cloves
- Zest of a lemon
- Juice of half a lemon
- Salt and pepper to taste
Pickled Red Onion
- 1/2 cup red wine vinegar
- 1 tablespoon honey
- Generous dash of salt
- Pinch of pepper
- Half of a red onion sliced very thinly
- 8-10 Whole wheat wraps
- 1 cup arugula
Pickled Red Onions. Whisky together the vinegar, honey, salt and pepper. Add in red onions and allow to sit for at least an hour. This step can be done the day before.
Veggies. Preheat oven to 400 degrees. Combine veggies, olive oil, and seasonings until all the veggies are well-coated. Add to a sheet pan and toast for 25-30 minutes, flipping half way through, until veggies are golden brown and sweetened potatoes softened.
Mayo. In a food processor, combine all of the ingredients and blend until smooth and well-combined.
Assembly. Take one of the whole wheat wraps. Add a smear of the mayo. Top with arugula, roasted veggies, and pickled red onions, and roll into a wrap. Repeat you have the desired amount of wraps. Should make about 8 wraps.*
Serve and enjoy!
*All leftover ingredients can be stored in the fridge in separate containers to make additional wraps later.
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