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
Preparation
Cut broad stems off the base of the collard green leaves. Bring a large pot of water to a boil. Submerge each leaf into the boiling water for 10-15 seconds and transfer immediately to an ice bath. Set aside to dry.
Slice the sesame miso ginger tempeh and pan-sear until golden.
Cook and cool the noodles of choice.
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
These wraps can be stored in airtight containers for up to 5 days for easy lunches.
