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:
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!
- 1 head romaine lettuce (organic when possible, separated into individual leaves, large bottom stems removed)
- 1/2 cup (120 g) beet hummus or plain hummus (keep this recipe raw with sprouted hummus)
- 1 cup (150 g) halved cherry tomatoes
- 1/2 cup (17 g) alfalfa sprouts
- 1 cup (110 g) finely shredded carrots (I used my mandolin with the medium-tooth blade)
- 3/4 cup (52 g) thinly sliced red cabbage
- 1 ripe avocado (200 g), cubed
- optional: 1 Tbsp (10 g) hemp seeds
- 1/3 cup (80 g) tahini (to keep this recipe raw, use raw untoasted tahini)
- 2 Tbsp (30 ml) lemon juice
- 1 Tbsp (15 ml) maple syrup
- optional: Pinch sea salt
- Water to thin
- 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.