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Export 22 ingredients for grocery delivery
Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
Chop potatoes into 1-inch cubes and put them in a bowl. Add the other ingredients for the roasted potatoes.
Toss well to coat and transfer the potatoes onto the lined baking sheet. Bake in the oven for about 30 minutes or until cooked through and golden brown.
To make the cashew sauce, simply mix all ingredients in a small bowl with a whisk until smooth and creamy.
While the potatoes are in the oven, chop mushrooms, onion, garlic, tomatoes, pepper, avocado, and red cabbage.
Heat 1/2 tbsp oil in a skillet, add onion, mushrooms, and pepper. Cook on medium heat for 5 minutes. Add the spices, garlic, tomatoes and cook for a further 1-2 minutes.
Toast a tortilla (in a pan) and place about 2-3 tbsp each of the veggie mixture, the beans, the roasted potatoes, the avocado, a little red cabbage, and cashew sauce onto the tortilla.
Roll the burrito up by folding the sides inward and the edge closest to you over the filling, pulling tightly.
Once you rolled up all burritos, toast them in a pan for a few minutes until crunchy and golden brown. Enjoy! Check the blog post to find out how to freeze the burritos.