ahi avocado tempeh lettuce wraps.

ahi avocado wraps
HEY THERE!!

After a brief summer hiatus, From the Ground Up is back! We've been cooking up some crazy things (and traveling an insane-o amount) in the last couple of months, so I'm looking forward to finally getting some of this goodness out into the interweb! 

As always, requests/ideas/feedback/questions are always super welcome: please hit up the contact page to send me a note. 

And with that... on to the yumminess:

I had a crazy desire recently for the experience of ahi tuna – not the fish itself, but for something with a creamy consistency covered in sesame seeds.

Enter: ahi avocado!

A super filling combination of avocado coated in sesame, plus quick-skillet tempeh with a crunchy cabbage slaw and almond butter dressing, all wrapped in a simple gluten-free sandwich alternative: romaine lettuce leaves.

Make the sauce ahead in a batch, or prep your tempeh in a large skillet at the top of the week, then quickly roll your avocado and fill your leaves! Voila! Lunch in moments!

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ahi avocado tempeh wraps.
Serves 1
Seasoned tempeh and sesame-crusted avocado: basically the best gluten-free wrap ever.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 3oz tempeh
  2. 4 tsp tamari, divided
  3. ½ tsp + ¼ tsp garlic powder
  4. 1 tsp coconut oil
  5. ½ carrot, shredded
  6. ⅛ red cabbage, shredded
  7. ½ tbsp almond butter
  8. 3 romaine leaves
  9. ½ avocado
  10. 1 tsp sesame seeds
Instructions
  1. Cumble tempeh. Toss with 2 tsp tamari and ½ tsp garlic powder.
  2. Melt oil in a skillet over medium-high heat.
  3. Cook tempeh 2 minutes, then add carrot, cabbage, 1 tsp tamari and 1 tsp water. Cook 5 minutes until veggies are slightly tender and tempeh is browned.
  4. In the meantime, combine remaining 1 tsp tamari, ¼ tsp garlic powder and almond butter in a small bowl, stirring vigorously until smooth.
  5. Remove the tough ribs from romaine lettuce.
  6. Cube avocado and roll gently in sesame seeds.
  7. Place avocado in each romaine leaf, then top with tempeh mixture and roll up.
  8. Serve with dipping sauce.
From The Ground Up Wellness http://fromthegroundupwellness.com/
 

 

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