Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
45 mins
1. Make the veggie + quinoa filling.
2. While those cook, blend up the avocado tahini sauce.
3. Wash and dry large lettuce leaves.
4. Serve the filling on the side for diners to fill their own leaves as they desire with a dollop of Avocado Tahini.
Based on one of my favorite food puns, these wraps are delightful vegan goodness. Packed with beets, turnips, quinoa, nuts and tons of flavorful, they playfully require the perfect pun. I used both red and yellow beets, just to mix it up, but that is hardly required. The red of course dyed everything, but if you simply use orange and gold beets, you will be able to see the turnips and other ingredients, too. For the greens, ideally use the beet or turnip tops, but if not available use kale, chard, collards, spinach or the best dark leafy greens you can find.
This simple sauce/dressing/dollop of lusciousness is a simple blend of creaminess with avocado and tahini as the stars with lemon juice and olive oil helping to keep it altogether.
