Rainbow Tacos
Vegan, Gluten-free, Raw
Level
MediumType
Light MealPortions
6 servings
Time
20 min
Ingredients
Fot the Cashew Filling:
- 2 dates (pitted)
- 1/2 lime (juice and zest)
- 1/2 tsp of curry powder
- 1 tsp of gluten-free soy sauce
- 1 cup of raw cashews
- A pinch of salt and pepper
For the Veggies:
- 1 mango
- 1 avocado
- 1 carrots
- 1 red pepper
- 1 cucumber
- 1 tbsp of fresh coriander
- 1 tbsp of fresh basil
- 1 whole purple cabbage
For the Mango Dressing:
-
- 1 mango
- 1 tbsp of tahini
- 1 tbsp of maple syrup
- 1 lime (juice + zest)
- 1/2 garlic clove
- A pinch of cayenne pepper
- A pinch of salt and pepper
Step 1
Slice all the veggies finely.Step 2 : Cashew Filling
In a food processor, add dates, lime juice, and zest and blend until combined.
Add cashews, curry, salt and pepper. Pulse a few times until mixture is combined, but cashews are still chunky.
Step 3 : Mango Dressing
Place all ingredients in a blender. Blend until smooth and creamy. Refrigerate until ready to use.
Step 4
Add 2-3 tablespoons of the cashew filling into a whole purple cabbage leaf. Add layers of veggies, drizzle with some Mango dressing. Enjoy !
Nutritional values per portion :
Ingredients
Kcal
Proteins (g)
Carbs (g)
Fibers (g)
Fats (g)
More recipes
- QUICK GUIDE FOR CONVERSIONS -
Guide for quantities
1 cup = 240 ml | 1/2 cup = 120 ml | 1/3 cup = 80 ml | 1/4 cup = 60ml
1 tbsp = 15 ml
1 tsp = 5 ml.
No need to convert to grams, just use a measuring glass and fill up to the desired amount.
Guide for Temperatures
Th.1 → 30°C → 85°F
Th.2 → 60°C → 140°F
Th.3 → 90°C → 190°F
Th.4 → 120°C → 250°F
Th.5 → 150°C → 300°F
Th.6 → 180°C → 350°F
Th.7 → 210°C → 410°F
Th.8 → 240°C → 460°F
Th.9 → 270°C → 520°F