Stuffed Butter Lettuce Cups with Creamy Chipotle Sauce
Perfect for Meatless Monday! This deliciously hearty, nutrient-dense meal will have you filled up and satisfied. Fresh herbs combine with a rich creamy, smokey sauce for a mouth-watering dish.
The brazil nuts supply selenium, a mineral that helps protect against free radical damage and inflammation in the body.
Stuffed Butter Lettuce Cups with Creamy Chipotle Sauce
Ingredients:
1 head butter lettuce, washed and separated
1 avocado, sliced or cubed
Filling:
10 brazil nuts
1 cup cauliflower
2 carrots, peeled and chopped into large chunks
1 large parsnip, peeled and chopped into large chunks
1 bunch of cilantro
¼ cup green onion (optional)
1 pinch pink salt or to taste (optional)
Creamy Chipotle Sauce:
½ cup walnuts
½ cup cauliflower
½ cup nutritional yeast
1 teaspoon chipotle chili powder
1 pinch pink salt or to taste
1 tablespoon lemon juice
½ teaspoon paprika
1 cup water
Directions:
In food processor fitted with “S” blade, process filling ingredients until mixed into fine couscous-like texture, as shown in photo. In blender, blend sauce ingredients until well-emulsified and creamy. Fill butter lettuce leaves with filling and top with sauce and avocado slices.
You probably won’t be able to eat all of this in one sitting by yourself. No worries! You can store the filling and sauce in the fridge for 4-5 days. Great to make this in advance for your busy week. Set yourself up for success with plenty of raw “fast food” in your home.
Enjoy!
Yours in delicious heath!
