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Rainbow Raw-maine Taco Boats with Tahini Sauce

Lettuce boats with hummus, fresh veggies, sprouts, and a creamy tahini sauce. Just 15 minutes and no cooking required!

Ingredients

Lettuce

  • 1 head romaine lettuce or any lettuce with hearty leaves separated into individual leaves, large bottom stems removed

Filling

  • 1/2 cup hummus of your choice
  • 1 cup halved cherry tomatoes
  • 1/2 cup alfalfa sprouts (optional)
  • 1 cup finely shredded carrots
  • 3/4 cup thinly sliced red cabbage or coleslaw
  • 1 medium ripe avocado cubed
  • 1 Tbsp hemp or sunflower seeds optional

Sauce

  • 1/3 cup tahini
  • 2 Tbsp lemon juice
  • 1 Tbsp maple syrup
  • 1 pinch sea salt optional
  • Water to thin

Instructions

  • Prepare sauce by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl and whisk to combine. Add 1 tbsp of water at a time until a pourable dressing is formed. Taste and adjust flavor as needed, adding more salt to bring out the flavor, lemon for acidity, or maple syrup for sweetness. Set aside.
  • Arrange lettuce boats on a serving platter and begin filling with 1-2 tbsp hummus. Top with tomatoes, sprouts, carrots, cabbage, avocado, and hemp or sunflower seeds.
  • Drizzle with tahini sauce and serve immediately.
  • Store leftover vegetables in the refrigerator up to 3 days (add lemon or lime juice to avocado to keep it from turning). Tahini sauce will keep for 4-5 days.

Notes

Serves 2 as an entrée and 4 as a side/appetizer.
From Minimalist Baker
https://minimalistbaker.com/wprm_print/34687