Updated January 17, 2021
You all probably know that when I find a good recipe, I just have to share it. And since I am officially addicted to the clean eating lifestyle, when I find a good clean eating recipe, it’s like choirs of angels sing.
Greg and I aren’t huge meat eaters, and if there is a veggie option, I will likely choose it. The problem is that a lot of clean eating vegetarian recipes always include quinoa, black beans, corn, and Mexican-style spices. We have gotten a little tired of that. But when I saw this recipe, I knew I had to make it because it takes the typical clean eating vegetarian ingredients and gives them a completely new taste.
I sure do love a good lettuce wrap. Especially the ones at P.F. Chang’s. Oh my yum! So anything I can pay homage to in a clean eating fashion makes it a win for me.
This recipe is extremely easy to make. A lot of times I will make a bunch of quinoa at the beginning of the week and use it in my recipes, so if you do that, this recipe is even easier and very little prep time. You guys will love this! Promise! I hereby give you my Clean Eating Veggie Asian Lettuce Wraps
- 3 cups cooked quinoa
- 1 can black beans, rinsed and drained (I always look for organic low-sodium)
- 2 green onions, finely sliced
- 8 ounces sliced water chestnuts, roughly chopped
- 2 handfuls of shredded carrots
- 1 head of bibb/Boston lettuce
- 1/2 cup reduced sodium tamari or soy sauce
- 2 tbsp toasted sesame oil (I didn’t have this on hand so I used about 1.5 Tbsp of virgin coconut oil)
- 2-3 cloves garlic, minced (I used about 2 tsp of jarred minced garlic)
- 2 tsp minced ginger (I actually bought a small piece of fresh ginger root in my produce section of the grocery store and I grated it. I think the fresh ginger makes this so amazing!)
- 2 tbsp apple cider vinegar
- 2 tbsp raw honey, coconut nectar, or agave nectar
- In a large bowl mix together the first 5 ingredients and set aside.
- Add the last 6 ingredients to a small bowl and mix together until throughly combined. If using honey it helps to heat it up a little to make it easier to mix in.
- Pour the sauce over the quinoa mixture and stir to combine. (I find that this recipe makes a lot of sauce and I didn’t pour all of it into the quinoa mixture. Just do what the spirit moves you to.)
- Carefully remove the lettuce leaves from the bibb lettuce and fill each lettuce leaf with the quinoa mixture. You can fill them up as much as you wish.
If you try it, tell me what you think! It’s a great, refreshing dinner for a hot summer night!