Vegan Collard wraps with Thai Sauce
I’ve been told many times that I like my food “Sauced up” and most times...I can’t really argue that fact - but I know I can’t be the only one. Which is why I usually make a lot of sauce....even if it’s on the side. The option is still nice. These veggie collard wraps are no exception.
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For the wraps, I filled them with slices of steamed sweet potato, freshly sliced avocado, sautéed organic red bell peppers and red onion, and some cauliflower rice. I always season my cauli rice with all kinds of spices and herbs. I think that’s such a key part of eating well, season your food! Just because it’s good for you does not mean it needs to be bland, food is meant to be enjoyed! So get as creative as you want.
Thai Dipping Sauce
Author: Consciously Coastal
prep time: 10 Servings: 6
Ingredients:
- •½ c almond butter
- ⅓ c coconut milk (you might need to add more depending on how thinned out you’d like it)
- 2 limes, juiced
- 1 tbs fresh ginger, peeled and grated
- 1 tsp paprika
- 2 large garlic cloves
- ¼ cilantro bushel (stems included! They’re packed witch flavor)
- salt to taste
Instructions:
- Place all Ingredients in a high speed blender, blend until combined and use as a dipping sauce for your wraps and whatever else you’d like