Lean, Green, Veggie Tacos

Many of us in western countries grew up eating sandwiches for lunch. And while the great thing about that is that we came to enjoy various kinds of bread, we all know that all breads are not created equally. The bread we buy at supermarkets are often so processed and made with ingredients we rather should avoid. As much as I love a good quality bread, I no longer feel the need to eat it everyday. But when you’re trying to find a replacement for your traditional sandwiches, and you’re pressed for time, or you aren’t particularly creative in the kitchen, packing lunches can become quite cumbersome.

Enter: our lean, green, veggie tacos.

These tacos are gluten-free, dairy-free, and are mostly raw. The light vinaigrette really lifts the flavours of the vegetables and brings it all together.

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These wheat-free tacos are a great lunch option that leaves you feeling satisfied and light, thus avoiding the afternoon slump. As an added bonus, the components can be prepared ahead of time, and assembled in minutes, when required. Meal prepping is such a life saver, and really helps one stay on track throughout the week.

Pro tips: Prepare some rice on Sundays and store in the refrigerator. Use as required for Buddha bowl lunches, quick dinners, or these tacos! For a fuller flavour, add some stock along with the salt, when preparing your rice. This will give your salad more dimension, and make the rice tastier.

I really enjoy the fresh flavours of this dish, and the fact that the brown rice makes it more filling than a regular leafy salad. The Mexican-inspired salad combines the freshest raw ingredients – avocado, plum tomatoes, corn, red onion and coriander – with well seasoned brown rice, on a crisp gem lettuce leaf. Of course, you can use any variety of lettuce or tomatoes that you’d like. However, I find the gem lettuce leaves to be the best option for a sturdy and crisp ‘taco,’ and plum tomatoes are my favourite for salads. And if you haven’t tried raw corn, freshly cut from the cob in your salads yet, you’re in for a pleasant surprise.

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What are your favourite lunch ideas?

 

Print Recipe
Lean Green Veggie Tacos
Swop your sandwiches for these veggie tacos for a tasty lunch! These Mexican-inspired tacos are gluten-free, dairy-free, and can be prepared ahead of time.
Course Main Dish
Cuisine Mexican
Servings
Ingredients
Salad
Vinaigrette
Course Main Dish
Cuisine Mexican
Servings
Ingredients
Salad
Vinaigrette
Instructions
  1. Remove the head of the lettuce, and take apart the leaves. Rinse well and drain. Set aside.
  2. To make the salad: place the cooked rice and prepared vegetables in a medium-sized mixing bowl.
  3. In a small bowl or cup, combine the vinaigrette ingredients and stir well, until combined.
  4. Pour the vinaigrette over the salad, and mix to combine.
  5. Arrange lettuce leaves on a serving platter or plate.
  6. Using a spoon, scoop the filling onto the leaves, taking care to avoid the edges.
  7. Serve immediately.

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