RAINBOW RAW-MAINE TACO BOATS

Rainbow "Raw-maine" lettuce boats with hummus, fresh veggies, sprouts, and a creamy tahini sauce. Just 15 minutes and no cooking required! Serves 2 as an entrée and 4 as a side / appetizer!

RAINBOW RAW-MAINE TACO BOATS

Ingredients

LETTUCE

• 1 head romaine lettuce (organic when possible, separated into individual leaves, large bottom stems removed)

FILLING

• 1/2 cup (120 g) beet hummus or plain hummus (keep this recipe raw with sprouted hummus)
• 1 cup (150 g) halved cherry tomatoes
• 1/2 cup (17 g) alfalfa sprouts
• 1 cup (110 g) finely shredded carrots (I used my mandolin with the medium-tooth blade)
• 3/4 cup (52 g) thinly sliced red cabbage
• 1 ripe avocado (200 g), cubed
• optional: 1 Tbsp (10 g) hemp seeds

SAUCE

• 1/3 cup (80 g) tahini (to keep this recipe raw, use raw untoasted tahini)
• 2 Tbsp (30 ml) lemon juice
• 1 Tbsp (15 ml) maple syrup
• optional: Pinch sea salt
• Water to thin

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.

https://minimalistbaker.com/rainbow-raw-maine-taco-boats/