Rainbow Chard Wrap + Vegan Spicy Sauce [Grain Free]
It’s Sunday. Also known as the “lazy day!” And lazy days call for hearty meals. Don’t you agree?
I love hearty meals. You know the food that makes you feel good and makes everything better? Yeah, you know.
Roasted garlic sweet potatoes, sprouted mung beans, fresh cut raw veggies on rainbow chard paired with homemade spicy sauce definitely hits the spot. It’s nutrient dense, nature approved and absolutely….deliciously….divine!
I’ve been itching to use up my bag of dry mung beans (also known as moong beans) for awhile now. Mung beans can get neglected because of it’s more popular cousins, chickpeas and lentils. However, they are also nutrient rich, boast added plant based protein and low in calories. So with a little bit of soaking and sprouting, they went perfectly with the sweet potatoes. Just the right amount of low GI starch and complex carbs one would need for a hearty yet healthy dish! I think you’ll happily agree that it is indeed a tasty combination. 🙂
Traditionally, tortilla, wheat or grain wraps are more commonly used to bundle food fillings. In this recipe, I replaced the grains with a healthier, more sufficient alternative using a large organic rainbow chard leaf. Not only did it reduce the amount of simple calories, it also added a good alkaline balance to the meal. The collaboration of the greens with the cooked veggies and raw veggies provide live enzymes to promote good digestion and optimal health.
Also, if you don’t like to eat messy, you have the option to eat this meal like a bowl dish. 😉
Anyway, since Sundays are lazy days, I’m gonna leave you to the recipe so you and I can enjoy the rest of our laziness. Bon appetit! x
What you’ll need:
One large organic and local rainbow swiss chard leaf, thoroughly washed and loved
Soaked and sprouted green mung beans (optimal time is about 4-6 hours or overnight if you can)
1 large sweet potato, cut into desired chunks
Half a large cucumber, diced
Half a yellow bell pepper, diced
2 garlic cloves, finely minced
Baby organic spinach and carrots
Half a lemon
Spices: 1/4 tsp of cumin powder, chili powder, dried thyme leaves, black pepper, cayenne pepper, coriander
In a small sauce pan, boil soaked mung beans for about 30 minutes until nicely soft. In another sauce pan, boil sweet potatoes until ‘al dente’. Leave the skin on for added fiber and nutrients!
In a skillet, heat coconut oil and garlic until golden brown. Add boiled sweet potatoes and mung beans and spices. Mix until nicely cooked. Alternatively, you can roast the sweet potatoes in the oven at 400 F.
Add raw veggies (cucumbers and bell peppers) onto the swiss chard leaf. Squeeze lemon evenly on the raw veggies. Lastly, add cooked sweet potatoes and mung beans. Pair with baby spinach and baby carrots on the side.
Serve with some yummy homemade sauce. Recipe below!
1 cup of raw almonds (soaked for 30-60 minutes if possible)
1/4-1/2 tsp of chipotle pepper spice (the more, the spicier!)
1/4 tsp of cayenne pepper
1 1/4 tsp of paprika
1/4 tsp of chili powder
1/4 tsp of dried oregano
1/4 tsp of onion powder
1/4 tsp of cumin
1 garlic clove, crushed
3 squeezes of fresh lemon juice (about 3-4 tbsp)
1/2 cup of filtered water, cold
2 tbsp of extra virgin olive oil
Combine all of the ingredients in a high power blender. Blend until it has a nice thick consistency. This should take a few mere minutes.
This sauce can be more like a dressing if you add more water to thin it out.
Keep refrigerated in a sealed container. Lasts for about 5 days.