You guys have requested more no-cook / heat-free dinners, and this is the first one that came to mind!
If you’ve never had romaine taco boats, you haven’t lived! OK, maybe you’ve lived, but you haven’t enjoyed the freshest, most satisfying dinner I know.
Let’s make “Raw-maine” tacos!
This recipe is simple, with just 10 ingredients, 15 minutes, and no cooking required!
Romaine leaves replace traditional taco shells for a crunchy, nutritious vessel that’s perfect for all the goodness that’s to come.
I went for beet hummus! But to keep these raw, you could either skip the hummus or find (or make) a sprouted hummus.
Next comes fresh veggies of just about every color for a seriously crunchy, nutritious, and colorful filling.
Hemp seeds are optional, but they add even more protein and health perks. And last but not least, the sauce!
You could go either savory with my 10-Minute Chimichurri or tangy and sweet with my 4-ingredient tahini dressing (recipe below). Personally, I prefer the tahini dressing. But you can’t go wrong either way!
I hope you LOVE these taco boats! They’re:
Fresh
Flavorful
Healthy
Satisfying
Versatile
Easy
& Delicious!
This would make a delicious entrée for two or a side or appetizer for four! While delicious on their own, they would pair well with Easy Vegan Falalel, Creamy Roasted Red Pepper + Tomato Soup, Quinoa Gado-Gado Bowls, 5-Minute Macadamia Nut Cheese + Vegan Crudité, or Sun-Dried Tomato Chickpea Burgers!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
Rainbow Raw-maine Taco Boats
Ingredients
LETTUCE
- 1 head romaine lettuce (organic when possible // separated into individual leaves // large bottom stems removed)
FILLING
- 1/2 cup beet hummus or plain hummus (keep this recipe raw with sprouted hummus)
- 1 cup halved cherry tomatoes
- 1/2 cup alfalfa sprouts
- 1 cup finely shredded carrots (I used my mandolin with the medium-tooth blade)
- 3/4 cup thinly sliced red cabbage
- 1 medium ripe avocado (cubed)
- 1 Tbsp hemp seeds (optional)
SAUCE
- 1/3 cup tahini (to keep this recipe raw, use raw untoasted tahini)
- 2 Tbsp lemon juice
- 1 Tbsp maple syrup
- 1 pinch sea salt (optional)
- Water (to thin)
Instructions
- If making hummus, prepare first using either my 5-Minute Plain Hummus, or Roasted Beet Hummus (I used raw beets instead of roasted). To keep this recipe raw, use a raw, sprouted hummus dip (found at most grocery stores).
- Prepare sauce by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl and whisking to combine. Then add water 1 Tbsp (15 ml) at a time until a pourable dressing is formed. Taste and adjust flavor as needed, adding more salt for overall flavor, lemon for acidity, or maple syrup for sweetness. Transfer to a serving vessel or ramekin or set aside.
- Arrange lettuce boats on a serving platter and begin filling with 1-2 Tbsp (15-30 g) hummus. Then top with tomatoes, sprouts, carrots, cabbage, avocado, and hemp seeds (optional).
- Either drizzle with tahini sauce or serve on the side. Best when fresh. Store leftover tacos in the refrigerator up to 3 days (be sure to add lemon or lime juice to avocado to help it from turning). Tahini sauce will keep for 4-5 days.
Finn says
Such an easy and delicious recipe! I am trying a raw vegan diet for a week and was kind of disappointed by all the other recipes I’ve made so far but was so delighted to have found your recipe! Especially the sauce is great and I will definitely be preparing this again in the future :)
We’re so glad you enjoyed them, Finn. Thanks so much for the lovely review! xo
Patti says
These are such fun to make and eat! I made them for lunch today and they were perfect. I used a store-bought lemon dill hummus, and in place of red cabbage, (as I didn’t have any) I cut up some fresh snow peas for the crunch the cabbage would have given.
For a non vegan, pescatarian take, I think they would also be great for dinner topped with some grilled shrimp and cilantro.
Thanks for a great new way to enjoy romaine!
We’re so glad you enjoyed them, Patti! Thanks so much for sharing! xo
Sophie says
These are amazing!!!! I made them for dinner tonight and loved them and loved the tahini sauce. This is one of my favorite dinner recipes ever. So easy to make and so fresh. Thank you so much for the great recipe!
Yay! We’re so glad you enjoy it, Sophie. Thanks so much for sharing!
Dana A. says
These were:
1. Delicious
2. Surprisingly very filling
2. Easy (I’m lazy)
3. Versatile
– I ended up using egg instead hummus and some pickled cabbage I had in my fridge.
– For the sauce, I upped the lemon juice and water, left out the maple syrup, and added in a dollop of miso.
Thank you for opening my eyes to the delicious endless options that are Romaine taco boats!
We’re so glad you enjoyed them, Dana! Love the creativity too! Thanks so much for sharing!
Nita Beshear says
I am super new to this “let’s eat super healthy” idea. I’ve been eating mostly healthy for a few years, but decided to take it up a notch. I’m not into a lot of sprouts and foo-foo foods, or anything not readily available in my area. I found your site and these looked good. They taste better than they look. As someone else said, they are messy, especially for me, but then so are regular tacos.
Thanks for sharing, Nita! You can use a firmer, more spreadable hummus to make them less messy :D
Alexus says
I just have to say… I meal prep every week and whenever I do that famous ‘vegan meal prep’ google search that I do… I always ending up making recipes from you. THIS WAS ABSOLUTELY DELICIOUS AND SO EASY TO MAKE! I have tried to make a tahini dressing before and I thought it was awful! Lol. I saw this recipe and was going to omit the tahini but I said what the heck and gave it another shot. It came out beautifully. I ended up tripling the recipe and I will smother my little lettuce tacos in it for the next three days. I love the flavor combo and I was so full after eating three. It wasn’t the bad kind of full where you instantly regret eating all of the bad food but it was a satisfying full that I didn’t feel bad about (don’t let that fool you though, I proceeded to eat half a tub of So Delicious OatMilk Peanut Butter ice cream. OLD HABITS DIE HARD!). I never comment on recipes but I have to say thank you, because as I said, I’m always making something from you! Thanks for all you do for me and my vegan tummy!
Hi Alexus, Thanks so much for sharing! We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
KR Bennett says
This is exactly the kind of meal that is good to have in one’s recipe box — it’s quick, it’s nutritionally powerful, and—its hidden virtue—it’s so flexible! Don’t feel like a sweet tahini sauce? Try the spicy chimichurri. Just ran out of hemp hearts? Go experimental and try sesame seeds. Add corn, try olives (why not?), sub baby kale for the cabbage… I mean, this is the kind of thing that once you get a sense of the basics, it’s easy to make it with what you have on hand or make it to suit your tastes.
This was a crowd pleaser at our dinner party tonight! We used the MB chimmichurri sauce and added pan-fried, diced tofu. I didn’t have any fresh cabbage, so in its place I used a shredded kale/cabbage/broccoli/pepita salad we had left over from earlier in the week. I found that eating it is like eating a pretty messy taco, but it’s worth it. To help out, I used two leaves instead of one; that also helped me use up some of the smaller leaves.
Great recipe. Thanks!
Yes! It is super versatile! We are so glad you enjoyed it :D
Rebekah says
Made these for my family last night and EVERYONE wholeheartedly enjoyed them, even our three kids! I forgot to add avocados but they’ve were still perfect. This will absolutely be added to our regular meal rotation. Thanks Dana! The simplicity and punchy flavors of your recipes is what keeps me here. Other food bloggers miss the point that you get– most folks don’t have time to spend hours prepping in the kitchen. Thank you!
Lisa says
For the beet hummus, would you bother trying the recipe without chickpeas, if avoiding legumes, or are they essential? Thanks!
Hi! We wouldn’t, the chickpeas are essential to the hummus!
Kathryn says
These tacos are wonderful!! The lettuce balances out the strong tastes.
I used 10 cloves of garlic in the beet hummus which gave it a real bite.
Thanks minimalist!!
carly says
HOW is there that many calories in this??? It seems so healthy
Hi Carly! Fear not, this meal IS healthy. It is important to take into consideration, the nutrient density of a recipe when looking at the calorie count. You could pick up a chocolate bar which has 200 calories, and then a healthy green smoothie which may also be 200 calories. Just looking at those numbers, they are the same calorie count, but the nutrition you’re getting out of each of those snacks are vastly different.
These taco boats contain a great source of fibre, protein and healthy fats, all which are nutritious. I hope this helps!
Ida Moser says
I made this dish and it was incredible. I did not make the hummus as I was out of time but everything came together quickly and effortlessly. I would have never guessed that the flavors would be so spot-on excellent. I love the idea of using romaine in place of wraps. I will definitely make this recipe again in the future. Great work, Dana!
Amanda says
I must have done something very, very wrong because these were a goopy mess! The hummus dripped everywhere and everything just pretty much fell apart. Maybe the romaine lettuce leaves weren’t study enough, maybe I prepared the hummus wrong…
I’m sure this is just a fluke, because every other recipe I’ve made from your site has been amazing! This particular one just didn’t turn out exactly how I expected.
Cassie Autumn Tran says
I make Raw-maine taco boats all the time! I DO have to try it with beet hummus and tahini, which I am sure will both elevate the recipe ten times higher!
Åsa says
This looks good! Have to try it soon.
I’d love to see a recipe for vegan taquitos. I think you’d be great at making them really tasty :) Also they seem pretty crowd-pleasing. Please make vegan taquitos :D
We have some in our cookbook!
Kate Harlow (runloverunlife.com) says
that hummus looks amazing! I love romaine tacos but I’ve never thought of using tahini or hummus! Yum!
eleonora says
This looks so good! I need to try the beet hummus ?
xx, Eleonora
Adrienne Janssen says
What survey? I use your recipes daily and don’t remember a survey. Hmmmm.
Hi Adrienne! We had done a post on Instagram Stories asking people to vote on the survey we had out on Twitter!
Adrienne Janssen says
Oh, ok…If it had been sent to your email list it would give you more accurate results. I avoid most social media for the most part. My humble opinion. :) I love your blog and cook from your recipes every week! <3
Julia @ Happy Foods Tube says
What a great and easy summer recipe! Gotta try the beet hummus as there is a lot of fresh beets in my parents’ garden! :)
Ida Moser says
This looks absolutely phenomenal. I am a huge fan of yours and these days, I find myself thumbing through your cookbook or looking at your website for inspiration rather than searching the internet. I cannot wait to try this recipe. Thanks for all of your time and effort; your creations make my heart and soul smile!
So kind! Thanks Ida!!
Kat says
This looks amazing and I love all of your recipes! However, I really dislike tahini. I’ve tried and tried to like it but I just don’t. Is there another type of dressing/sauce you would recommend with these?
Yeah! the chimichurri would be awesome (a few recipes back).
littleblackdomicile says
Just as there is a perfect LBD for every one’s home…there are food blogs that fit many. Don’t change!-Laurel
So kind!! Thanks for the love.
Niki Hare says
Supa Dupa, I haven’t quite finished the whole thing but the hummus was brill with the micro bit. Please keep reminding me how to tag my intas, I run up and down the recipes so much that the links dissolve :-O
Thanks Niki! xoxo
Patricia Emerson says
You’re awesome, Dana. Keep these creative recipes coming. I am a fan, (and whenever I pin your culinary creations on Pinterest, I get “saves”). You make me look good! (I am a convert to sweet potatoes, thanks to you.)
So kind! Thanks Patricia.
Jules says
These look insane!
We are facing a heat wave in Spain, so these will come in handy. I will definitely try them out.
Thanks for the recipe!
Jules.
Simply Plantiful says
This looks incredible!! Do you eat this with a fork or by hand? Any tips on making sure the leaves don’t break/fall apart while eating? Thank you for sharing!
By hand! Buy sturdy romaine leaves – that should help!
Paige Flamm says
These look amazing! Totally making them for lunch this week!
Paige
Maja Harder says
That dressing looks and sounds delicious!
Alice says
please don’t change too much based on your informal survey. Think of how misguided focus groups generally are. your site and your recipes stand apart from so many others, and your biscuits and dinner rolls truly are the best damn ones. Please don’t get too far away from what you’ve been doing. if people want raw or convenience foods, there are other places they might like.
That is SO kind, Alice. Thanks for the feedback and encouragement. I definitely stay true to what I’m craving and into at the moment. But I also like to know what people are enjoying most and craving more of so I have a little direction when steering the ship. Mostly, thanks for the love and the kind words! I so appreciate it.
ERIN says
As someone who is constantly bouncing between vegan and vegetarian , these types of post are extremely helpful. Especially as a college student who needs to meal prep to save time and needs easy recipes !
I made this and added corn (cause why not) and it was awesome!