Deconstructed Burrito (Dairy-Free)
A Deconstructed Burrito
Burritos are one of my favorite things to eat. They're delicious, filling, and stunningly flavorful. Unfortunately, they're also chock full of fat, carbs, and way too light on vegetables. So I like to make my own healthy twist. My thought process was along these lines:
- Deconstructed is always a good option. Removing the huge tortilla is a great way to save carbs and calories, and let me eat a full portion without feeling like I need to unbutton my pants. Plus, it ensures that the recipe is gluten-free.
- I follow 21 Day Fix, a program that emphasizes whole foods and portion control. My mom recently went back onto Atkins. I was cooking a dinner for both of us, so using rice as the base was out.
- As always, I love to substitute a vegetable for a grain if possible. Cauliflower rice is one of my favorites since it's so versatile and absorbs a lot of flavor.
- Spanish seasonings are essential in any one of my Latin inspired dishes. I prefer adobo (with cumin) to give that smoky flavor. It's got garlic, salt, pepper, cumin, and a bunch of other yummy stuff. I think of it as a Spanish-style all-purpose seasoning. It works in a huge array of dishes, including plain scrambled eggs! Sazon (make sure you get the one with saffron aka azafron) provides the beautiful color and flavor of the dish.
- A good hot sauce is another important ingredient. I personally love Cholula, as it imparts a great flavor with a bit of spice. It paired perfectly with the coconut cream, and if you prefer your food on the spicier side just add more!
- 1 pound ground turkey
- 2 bags (10 oz each) riced cauliflower
- 1 can (14.5 oz) diced tomatoes, drained
- 1 packet Sazon seasoning
- 2 teaspoons adobo with cumin
- 1 teaspoon chili powder
- 1 tablespoon extra virgin olive oil
- 1 tablespoon hot sauce
- 1 can coconut milk, full-fat
- Microwave the bags of cauliflower rice (individually) according to package directions.
- Put extra virgin olive oil into a large skillet over medium heat. Add the turkey, Sazon, adobo, and chili powder and mix well. Stir frequently until the turkey is cooked all the way through (about 5-6 minutes).
- Add tomatoes to the skillet. Reduce heat to low. Add the cauliflower rice and mix well. Simmer for 2 more minutes.
- Open the can of coconut milk and scoop out the coconut cream floating on top into a small bowl.
- Add the hot sauce to the bowl and sir with a fork until everything is mixed well. Top your serving with 1/4 of the mixture!
I have a terrible tendency to hoard my yellow (carb) portions for the late afternoon and evening. Now that I'm cooking for my parents and myself, and my mom is doing a low-carb diet, I have to work my way around adding optional carbs that don't make the dish suck if they're left out. Here are some changes you can make for this recipe:
- Add corn. I had some fresh, local corn in the house but couldn't add it to the dish directly because then my mom wouldn't be able to eat it. I threw an ear into a pot of boiling water (but you could use canned corn if you prefer). Once the corn was ready, I sliced it off the cob using a sharp knife.
- If you don't keep kosher, you can swap out the coconut crema for sour cream and add hot sauce to it (or not). You'd also be able to add cheese to it!
- Vegan or vegetarians, rejoice! This dish can be made with any other type of protein you'd like. Beans? Heck yeah! Tofu could work too (just spice it up well). Finally, you can also substitute my personal favorite, Gardein beefless ground. It's a vegan meat substitute.
- Jalapeños, sliced olives, avocado, guacamole, sliced green onions, cilantro, or diced onion could also make great toppings. The possibilities are endless!
- If you'd prefer to use rice, have a blast. You can use white or brown rice in place of the cauliflower rice.
Get as creative as you like, and please! Tag me in your creations using #leahskosherfix. I'd love to see what you come up with.
Burritos go great with sour cream. However, in a kosher kitchen, sour cream on meat is a huge no-no, so I had to get creative. I've used canned coconut milk in the past, and never quite knew what to do with the solid fluff on top. Enter Google. Apparently, it's an amazing substitute for dairy products. I've made whipped cream with it, adding a bit of honey to it. And I figured that if I could use it to make whipped cream, I could use it to make a spicy creamy topping for my burrito. It was surprisingly easy to do.
The coconut cream has a velvety mouthfeel to it. It is kind of soft when room temperature (think marshmallow fluff without the gooey-ness). Once it's cold (like when I took my leftovers out of the fridge for lunch the next day), it's solid. Don't worry, it softens up even more when it's heating. It comes out more like a queso kind of topping.
21 Day Fix Container Counts
The container counts for one serving of this recipe is as follows:
- 1 red container
- 1.5 green containers
- 1/4 blue container
As always, if you add additional ingredients, be sure to count those as well!
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