Rainbow Romaine Taco Boats
Servings Prep Time
2-4People 15minutes
Servings Prep Time
2-4People 15minutes
Ingredients
Lettuce
  • 1Head Romaine Lettuce (organic when possible, separated into individual leaves, large bottom stems removed)
Filling
Sauce
Instructions
  1. If making hummus, prepare first using either my 5-Minute Plain Hummus, or Roasted Beet Hummus (I used raw beets instead of roasted). To keep this recipe raw, use a raw, sprouted hummus dip (found at most grocery stores).
  2. Prepare sauce by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl and whisking to combine. Then add water 1 Tbsp (15 ml) at a time until a pourable dressing is formed. Taste and adjust flavor as needed, adding more salt for overall flavor, lemon for acidity, or maple syrup for sweetness. Transfer to a serving vessel or ramekin or set aside.
  3. Arrange lettuce boats on a serving platter and begin filling with 1-2 Tbsp (15-30 g) hummus. Then top with tomatoes, sprouts, carrots, cabbage, avocado, and hemp seeds (optional).
  4. Either drizzle with tahini sauce or serve on the side. Best when fresh. Store leftover tacos in the refrigerator up to 3 days (be sure to add lemon or lime juice to avocado to help it from turning). Tahini sauce will keep for 4-5 days.
Recipe Notes

*Nutrition information is a rough estimate for 1/4 of recipe (~3 tacos) with all of the tahini sauce and no hemp seeds.

Nutrition Information
Serving size: 1/4 of recipe with sauce Calories: 314 Fat: 23.6 g Saturated fat: 4 g Carbohydrates: 23.2 g Sugar: 6.2 g Sodium: 166 mg Fiber: 9.3 g Protein: 8 g

 

Rainbow “Raw-maine” Taco Boats