Vegan Rainbow Wraps with Peanut Sauce- light & refreshing way to reset your diet!
Recently, a combination of being 9 months pregnant and the holiday season led to overindulging. Too many desserts and too many carbs have left me feeling sluggish. I’m excited to reset my diet and get back on track! I love easy meals that are heavy on vegetables. These Vegan Rainbow Wraps with Peanut Sauce are one of my favorite go-to meals. These wraps are filling but they don’t leave you with that “weighted down” feeling.
Collard greens stand in for tortilla wraps in this recipe, and you honestly won’t miss the carbs! The easy peanut sauce is the perfect finishing touch. I like to make extra to use on salads, rice dishes, etc.
These Vegan Rainbow Wraps are great for meal prep. Just cook the quinoa, cut the veggies and make the peanut sauce ahead of time. I wouldn’t assemble the wraps until you are ready to eat them because they can get soggy.
Enjoy!
Looking for more Vegan Recipes?
How to Make Oat Milk the Easy Way
| Prep Time | 15 Minutes |
| Servings |
Servings
|
- 1 Cup Quinoa cooked
- 1 Carrot cut into matchsticks
- 1 Large cuccumber cut into matchsticks
- 1 Cup Red Cabbage, shredded
- 1/2 Cup Hummus
- Collard Green leaves
- Chopped peanuts to garnish
- 3/4 Cup Smooth peanut butter
- 2 Tablespoons Rice vinegar
- 2 Tablespoons Reduced sodium soy sauce
- 2 Tablespoons Agave
- 1/4 Cup Water
Ingredients
For the Peanut Sauce
|
|
- Shave down the stem of the collard green. This will make it much easier to fold- running the leaf under hot water also helps.
- Add ingredients to the leaf and wrap tightly.
- To make the peanut sauce- mix ingredients together in a high speed blender or food processor.
No Comments