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Rainbow Raw-Maine Taco Boats Recipe

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4.1 from 67 reviews

These Rainbow Raw-maine Taco Boats are a vibrant, healthy, and refreshing raw vegan dish perfect for a light lunch or appetizer. Featuring crisp romaine lettuce leaves filled with colorful vegetables, beet or plain hummus, and topped with a creamy tahini lemon dressing, these taco boats are packed with nutrients and bursting with fresh flavors. Ready in just 15 minutes, this no-cook recipe is ideal for those seeking a gluten-free, vegan, and wholesome meal option.

Ingredients

Lettuce Boats

  • 1 head romaine lettuce (organic when possible, separated into individual leaves, large bottom stems removed)

Fillings

  • 1/2 cup beet hummus or plain hummus
  • 1 cup halved cherry tomatoes
  • 1/2 cup alfalfa sprouts
  • 1 cup finely shredded carrots (using a mandolin with medium-tooth blade recommended)
  • 3/4 cup thinly sliced red cabbage
  • 1 medium ripe avocado (cubed)
  • 1 Tbsp hemp seeds (optional)

Tahini Dressing

  • 1/3 cup tahini (raw, untoasted to keep recipe raw)
  • 2 Tbsp lemon juice
  • 1 Tbsp maple syrup
  • 1 pinch sea salt (optional)
  • Water (to thin dressing, 1 Tbsp at a time)

Instructions

  1. Prepare the hummus: If making hummus from scratch, prepare either plain 5-minute hummus or raw beet hummus following your recipe, using raw beets to keep this recipe raw. Alternatively, use store-bought raw sprouted beet or plain hummus.
  2. Make the tahini sauce: In a small bowl, whisk together tahini, lemon juice, maple syrup, and sea salt. Gradually add water 1 tablespoon at a time, whisking until you achieve a smooth, pourable consistency. Adjust seasoning with more salt, lemon juice, or maple syrup to taste. Set aside or transfer to a serving vessel.
  3. Assemble the taco boats: Arrange the individual romaine leaves on a serving platter. Spoon 1-2 tablespoons of hummus into the base of each leaf. Top with halved cherry tomatoes, alfalfa sprouts, shredded carrots, sliced red cabbage, cubed avocado, and hemp seeds if using.
  4. Serve: Drizzle the assembled boats with the prepared tahini dressing or serve it on the side for dipping. These are best enjoyed fresh but can be stored in the refrigerator for up to 3 days; be sure to add lemon or lime juice to the avocado to prevent browning. The tahini sauce will keep well for 4-5 days refrigerated.

Notes

  • To keep the recipe fully raw, ensure all ingredients including tahini and hummus are raw and untreated by heat.
  • Adding lemon or lime juice to avocado cubes helps prevent browning when storing leftovers.
  • Optional hemp seeds add a nice nutritional boost with healthy fats and protein.
  • This recipe is naturally gluten-free, vegan, and can be easily adapted to other diets.
  • Use a mandolin slicer for consistent, thinly shredded carrots for better texture and presentation.

Find it online: https://justsosavory.com/rainbow-raw-maine-taco-boats-recipe/