It’s hard to find healthy vegetarian recipes that my husband and boys will eat. This vegetarian lettuce wraps recipe is my answer to #manlymeatlessmondays!
Guys. It’s getting warm outside. Everything is blooming like mad and my translucent calves saw the light of day for the first time in months this past week. Aside from blinding everyone with my legs while my face and arms fake everyone out so they call me “olive skinned” I have also rapidly come to the realization that swim suit week (it’s not a season in Oregon folks) is coming soon.
Which means I should probably curb my carb addiction for at least a few weeks. And my easiest way to do that without my family rioting is with lettuce wraps. The kids think they are tacos and my husband eats them without a fuss because it’s an easy way to keep his pants fitting.
I’m all about the pulled pork asian lettuce cups that we make but this week I was in no mood to smoke meat on a weeknight. And so this vegetarian lettuce wraps recipe was born!
Seasoned black beans simmer while we roast a lone sweet potato. Top all of that with amazing crunchy vegetables and sweet pineapple and a fantastic sauce?
It’s basically heaven in your mouth.
This wrap also kicks off our brand new series….Manly Meatless Mondays!
We will be sharing amazing meatless recipes that my husband and two kiddos will actually eat so we can sneak in even just one night a week without meat!
- 6 butter lettuce leaves
- Seasoned black beans:
- 1 regular can black beans
- 1 tsp cumin
- 1 tsp chili powder
- salt and pepper to taste
- Roasted sweet potato:
- 1 large sweet potato, peeled and small diced
- salt and pepper
- olive oil
- 2 radishes
- ½ cup fresh cut pineapple
- ½ avocado, diced
- 1 jalapeño finely sliced
- ¼ cup cilantro, minced
- 1 red bell pepper, sliced *** see notes
- rice (optional)
- Sweet Chile Soy Sauce:
- 2 tablespoons sweet chile sauce
- 1 tablespoon soy sauce
- Juice of ½ a lime
- Warm black beans and season.
- Preheat oven to 425 degrees. Toss sweet potatoes with salt and pepper and enough olive oil to lightly coat them and roast until tender, stirring occasionally (about 20-30 minutes depending on dice size).