Sesame Ginger Tempeh Rainbow Wraps
Ingredients
- 8 large collard green leaves
- 2 cups chopped romaine
- 1 red bell pepper, thinly sliced
- 1 yellow mango, sliced
- 1 avocado, sliced
- 1 cup purple cabbage, chopped
- 1/2 English cucumber, thinly sliced
- 1 cup cilantro, chopped
- 1 package sesame miso ginger tempeh
- 1 cup cooked and cooled noodles of choice
Sesame ginger miso sauce
- 3 tablespoons cashew butter or tahini
- 3 tablespoons sesame seeds
- 1-2 tablespoons maple syrup or agave
- 2 tablespoons rice vinegar
- 1 teaspoon white miso paste
- 1 tablespoon fresh ginger
- 1 lime, juiced
- 1 tablespoon coconut aminos
- 1 tablespoon chili garlic sauce
- 1 teaspoon sesame oil (optional)
- 2 tablespoons water
Preparation
Cook the noodles according to package instructions and allow them to cool.
Slice the tempeh and pan-sear it in a skillet until golden brown.
Cut the broad stems off the base of the collard green leaves.
Bring a large pot of water to a boil. Submerge each leaf in the boiling water for 10-15 seconds and immediately transfer to an ice bath. Set aside to dry.
Lay one collard green leaf with the spine parallel to you on a clean, dry surface.
Layer the toppings in the middle of the leaf, starting with avocado and mango and ending with lettuce. Fold in the sides and roll tightly away from you, keeping the seam side down. Repeat for the remaining leaves.
In a high-speed blender, combine all the sauce ingredients and blend until creamy. Adjust seasoning to taste.
Serve the wraps chilled with the dipping sauce.
Tips
Store wraps in airtight containers for up to 5 days for easy lunches.
