We’ve all heard that your dinner plate should consist of a rainbow of fruits and vegetables. Luckily for you, these colorful raw tacos embody that same principle and are even wrapped and ready to devour. Dress them up with a drizzle of creamy almond butter sauce that supplies the flavor you need with a kick your taste buds crave.
Raw Rainbow Roll-Ups With Almond Butter Sauce
Makes 3
Ingredients
Rainbow roll-ups
3 large purple cabbage leaves
1 red bell pepper, thinly sliced horizontally
1/2 yellow bell pepper, thinly sliced vertically
2 cups alfalfa sprouts
1/2 cup carrots, shredded
1/8 cup green onions
Almond butter sauce (recipe below)
Hemp seeds, tor topping
Almond butter sauce
3 Tbsp. almond butter
2 Tbsp agave syrup
2 tbsp soy sauce
1 tbsp rice vinegar
1 clove Garlic, minced
1-2 Tbsp. water
Red pepper flakes, to taste
Directions
- To make roll-ups, layer sprouts, peppers, carrots, almond butter sauce, green onions and hemp seeds on cabbage leaves, repeating until all ingredients are used. Roll up leaves.
- Serve roll-ups chilled. (Note: Rice paper can be used in place of cabbage leaves for a variation.
- To make almond butter sauce, heat almond butter in a small pot over medium heat. Add remaining ingredients and whisk smooth.
- Drizzle sauce over raw roll-ups. It’s also great as a salad dressing. (Note: Sauce will thicken as it cools. Store extras in an airtight container in the refrigerator.)
If you’re hungry for more, download our vegan recipe book.