Bombay Burritos

You are here

» Bombay Burritos

Serves: 4

Prep time: 30 minutes

Cooking time: 30 minutes


  • Curry mashed potatoes
  • 450 g baby potatoes, cut into quarters
  • 1 tbsp olive oil
  • ½ tsp salt
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • ½ tsp ground ginger
  • ¼ tsp mustard powder
  • Pinch of pepper and cayenne powder
  • 1 tsp granulated onion or granulated garlic powder

Roasted cauliflower and chickpea (filling)

  • 1 cauliflower head, cut into small florets
  • 1 can chickpeas, rinsed and drained well
  • 1 tbsp olive oil
  • 1 tbsp coriander
  • 1 tbsp cumin
  • Generous pinch of chilli flakes
  • 1 tsp whole fennel seed (optional, or use cumin seed)
  • 1 tsp coriander seed (optional)


  • 4 x XL whole wheat tortillas
  • 2 handfuls baby spinach
  • 3–4 tbsp pickled onions


  1. Preheat the oven to 215°C.
  2. Cut the potatoes and place them in a medium pot. Cover them with water and simmer until tender, for about 15–20 minutes. Keep the skins on the potatoes if you prefer, for added texture.
  3. Cut the cauliflower into small florets and place them on one half of a lined sheet pan. Add the drained chickpeas to the other side. Drizzle both with olive oil, sprinkle the cauliflower and chickpeas with the spices and salt and toss to coat well. Place in the oven and roast for 20–25 minutes (tossing halfway through) or until cauliflower is tender.
  4. Once the potatoes are tender, drain the water and coat with the olive oil, salt and spices before placing them on an oven tray or in an ovenproof dish. Put them in the oven for around 20 minutes.
  5. Bring out the potatoes, cauliflower and chickpeas and mix them all together.
  6. Warm your tortillas in the oven for a few minutes while allowing the mixture to cool slightly before moving on to assembling your burritos. 
  7. Take your tortillas out of the oven and add a handful of spinach leaves to the tortilla before adding the mix on top. Finish by adding a few sliced pickled onions and then roll up like a burrito.
  8. You can also refrigerate and reheat for meals on the go.

Analysis per serve (1/4 of recipe)

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
442 55 11 15 16 2.8 5.6 1.6

Analysis per 100g

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
132 17 3.3 4.4 4.7 0.8 1.7 0.48

We’d love to see your recipe creations! Share your photos on Instagram, Twitter or Facebook using #VeganAndThriving.

Reg. Charity No: 279228 Company Reg. No: 01468880 Copyright © 1944 - 2024 The Vegan Society