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Roasted Veggie Lettuce Wraps

Roasted Veggie Lettuce Wraps

Source: Zero https://protocol.bryanjohnson.com/Recipe-Guide-by-Zero

Ingredients

  • 1 White Sweet Potato
  • 1 Small Head of Cauliflower
  • 1 Bulb Fennel
  • 1 White Sweet Onion
  • 1 Lemon
  • 1 Tbsp Extra Virgin Olive Oil (EVOO)
  • 1 Small Cube Ginger
  • 1 Tbsp Smoked Paprika
  • 1 Tsp Cumin Powder
  • ½ Tsp Pepper
  • 3 Tbsp Fresh Herbs (Oregano, Thyme, Rosemary, etc.)
  • 1 Head Butter Lettuce
  • 4 Radishes
  • ¼ Cup Pomegranate Seeds
  • 1 Big Handful Mint Leaves
  • 1 Jalapeño
  • ¼ Cup Toasted Pumpkin Seeds

Steps

  1. Prep and Roast Veggies - Prep and Roast Veggies: Chop sweet potato, cauliflower, fennel, and white onion. Place on a baking sheet, drizzle with EVOO, squeeze lemon juice over the veggies, sprinkle with smoked paprika, cumin, pepper, grated ginger, and fresh herbs. Toss well.
  2. Bake - Bake at 350°F for 45 minutes or until tender.
  3. Make Pomegranate Relish - Make Pomegranate Relish: Finely chop radishes and mint, toss with pomegranate seeds.
  4. Prepare Lettuce - Prepare Lettuce: Wash butter lettuce, select 6-8 leaves to use as wraps.
  5. Assemble Wraps - Assemble Wraps: Add ½ cup roasted veggies to each leaf, top with a spoonful of pomegranate relish, a few slices of jalapeño, and a sprinkle of toasted pumpkin seeds.
  6. Final Touches - Final Touches: Thinly slice the jalapeño and chop the toasted pumpkin seeds for garnish.