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 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
Slice the tempeh and pan-sear until golden.
Cook the noodles according to package instructions and let cool.
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 transfer immediately to an ice bath. Set aside to dry.
Lay one collard green leaf with spine parallel to you on a clean, dry surface. Layer the toppings in the middle, 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 all wraps.
Make the dipping sauce by adding all sauce ingredients to a high-speed blender and mixing until creamy. Season to taste.
Serve the wraps chilled with the dipping sauce.
Tips
Collard green leaves are very easy to work with and less fragile than nori wraps or rice paper, so do not be intimidated.
Wraps taste even better after a day in the fridge, making them great for meal prepping or leftovers.
They can be stored in airtight containers for up to 5 days for easy lunches.
