Recipes

NOTES

• Click here for our Roasted Garlic, Lemon, Parsley, and Tahini Sauce.

Ingredients

• 1 1/2 Cups leftover cooked Grain such as Brown Rice, heated and cooled to room temperature
• 12 each Swiss Chard or Collard Greens, the bottom ribs removed
• 1 Red Bell Pepper, cut into thin strips
• 1 Cup sliced Red Cabbage
• 1/2 Cup grated Carrot
• 1 each Avocado, cut into 12 strips
• 1/2 sliced Red Onion
• 1/4 Cups Chopped Cilantro or Basil
• 1 Cup Sprouts
• 1 Cup VEBA Roasted Garlic Lemon Parsley Tahini Sauce (recipe in Notes)

Directions

1. Fill a large bowl with 1/2 ice and 1/2 water. Fill a large pot with water and bring it to a boil. Cook the chard or collard leaves for 20-30 seconds and drop into the ice water. Cool for about a minute and transfer to a baking sheet lined with a dish towel and pat dry.
2. On the bottom third of each leaf; spread 2 Tbsp. of the cooked grains; leaving a little room on either side. Place a little of each vegetable on top of the grain. Roll one flip upward, then tuck in the sides and continue rolling as you would if rolling a burrito or eggroll. Repeat with all of the leaves.
3. Serve with VEBA Roasted Garlic Lemon Parsley Tahini Sauce (recipe in Notes).