It must be spring, because I feel as though I am on the hunt for leafy greens things all the time. (There's something nice about noticing that your hankerings are in line with the seasons!)
These untraditional 'tacos' combine some of my most favorite veggie elements, including a newly-discovered recipe from Manifest Vegan (shared here on Spoon). They're easy to put together - especially if you've made the sweet potatoes and cauliflower in advance. I'm discovering, too, that hummus makes everything amazing, so it's included here as the sauce [and really, who needs sauce when you can have hummus?]
They're not the most structurally-sound food, but their deliciousness makes up for it. Grab a napkin and get set to feel really good about your lunch.
- 1 cup roasted sweet potatoes
- 1 cup roasted cauliflower florets
- 2 cups kale
- 2 tbsp hummus
- 1 tsp coconut oil
- 2 large chard leaves
- [Prep in advance: Coat cauliflower with 1 tbsp olive oil, 2 tbsp cornmeal, and 1 tsp cinnamon. Bake at 400F for 40 min with a little olive oil]
- [Prep in advance: Cube sweet potatoes and bake at 400F for 30 min with a little olive oil, S + P]
- 1. Wash chard leaves, cutting out the thickest part of the stem at the bottom.
- 2. Slather each leaf with 1 tsp hummus.
- 3. Sautee kale for 1 minute in 1 tsp coconut oil.
- 4. Layer sweet potatoes, kale, and cauliflower in each chard leaf.
- 5. Fold up by the edges, taco-style.
- 6. Enjoy!