Since Mike and I have been trying our hand at being weekatarians (which we did a pretty good job at maintaining over the holidays) I’ve noticed I have been relying heavily on cheese to supplement the flavor meat used to bring our dinners. Last year at least 3 out of our 5 dinners (we usually eat out on the weekends) had cheese as a main ingredient so I decided to try really hard to limit our cheese intake in 2016. We aren’t completely cutting out dairy (yet) so I think it will be fine to have cheese once or twice a week at dinner but certainly not as much as we used to. So we don’t miss out on flavorful and satisfying dinners, I will use a lot of beans and herbs in dinners this year. I love cooking with fresh herbs but find that I don’t use all of them quick enough. This is why I will be buying one fresh herb a week and basically building most of our dinners around it. This week? Cilantro!
Tonight we had vegan sweet potato burritos with cauliflower cilantro lime rice and because of a HUGE demand for some recipes on this blog (ok, ok, one person has suggested I add a few veg recipes…), I’ve provided the ingredients and instructions for you below 🙂
Note: I usually would add cheese to our burritos but, tonight, skipped it (hence the vegan part) and I have to say, with the flavor from the guac and the salsa, I didn’t even notice cheeses’ absence. I also REALLY like guac so you can adjust the below measurements below to your liking. Also, Trader Joe’s currently has cauliflower rice available in their frozen food aisle – definitely worth trying!
(I made 6 burritos from this recipe and froze the 4 we didn’t eat.)