Summer eating is a totally different ballgame in India: keeping hydrated, staying light but still ensuring that you are well-nourished is a careful balance to strike. I’ve been responding to the heat by focusing on eating fresh, in season vegetables as you may have read in my previous post featuring a recipe for whole wheat spaghetti with pesto and green beans. These rainbow vegan taco lettuce wraps are the next quick, easy, healthy recipe in the summer series on The India Edition.
A refresh on the classic, these tacos skip the tortilla in favor of large, fresh salad leaves. I filled the mixed greens with well-seasoned kidney beans, fresh vegetables like zucchini, summer squash, red and yellow bell peppers and a quick pico de gallo. You can control the add-ins and choose to add the veggies and salsas you enjoy the most. I highly recommend adding in the beans to make this a substantial meal with enough protein – if you need a recipe for Mexican beans and a simple salsa, follow the recipe over on this post. These rainbow vegan taco lettuce wraps are fun to assemble but can be a little messy. If you prefer, you can make a taco salad instead by layering chopped mixed greens, beans, veggies and salsa and use a fork instead of your hands. They make the ideal summer meal – they’re totally customizable, light yet filling and bright as ever. I hope you enjoy them as much as I did!
- 8-10 large, full salad leaves (I used mixed greens)
- 100g or approximately half a large zucchini, sliced
- 100g or approximately half a large yellow squash (zucchini), sliced
- 60g or approximately ⅓ red bell pepper, sliced
- 60g or approximately ⅓ yellow bell pepper, sliced
- 1 tbsp olive oil
- ½ tsp peri peri seasoning OR 1 clove of grated garlic + ¼ tsp paprika/red chili powder + 1 tbsp onion chopped very finely + 1 tsp lemon juice
- Add-ins: Mexican beans, pico de gallo (see body of post for links), guacamole, greek yogurt, shredded cheese, etc.
- In a large pan on medium-low heat, add the olive oil and sauté the garlic, paprika, onion and lemon if using. Once fragrant, add in the vegetables. If you're using a packaged peri peri powder, skip straight to adding in zucchini, squash, red and yellow bell peppers along with the spice.
- Sauté for 5-6 minutes until the vegetables are cooked and lightly browned.
- Lay out the salad leaves and fill with the vegetables and any other add-ins such as beans, salsa, etc.
- Serve immediately.