Incentive: a delicious appy for a full plant-based meal for my omnivore peeps.
Inspiration: I was inspired by this recipe by Marin Mama.
Instructions: Blend the sauce ingredients and mix into the wrap ingredients.
Bonus: This is a great meal for these warm nights. AND this can be pre-made for a super easy dinner with nearly no prep!
Quinoa wrap:
2 cup of cooked quinoa
1 15-ounce can of black beans, drained
1 ripe avocado
6-8 spinach or kale leaves, shredded (I used red kale)
1 cup vegan feta
3 T chopped red onion
4-5 large collard greens
2 cups avocado tahini sauce (below)
1 15-ounce can of black beans, drained
1 ripe avocado
6-8 spinach or kale leaves, shredded (I used red kale)
1 cup vegan feta
3 T chopped red onion
4-5 large collard greens
2 cups avocado tahini sauce (below)
Avocado tahini sauce:
1 medium ripe avocado, peeled and diced
1/4 cup well stirred tahini
3 tablespoons fresh lemon juice (approx. 1 lemon)
1/2 teaspoon ground cumin
2 tablespoons cilantro, minced
1/2 teaspoon coarse sea salt
1/4 cup filtered water
1 medium ripe avocado, peeled and diced
1/4 cup well stirred tahini
3 tablespoons fresh lemon juice (approx. 1 lemon)
1/2 teaspoon ground cumin
2 tablespoons cilantro, minced
1/2 teaspoon coarse sea salt
1/4 cup filtered water
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