Turkey, Sweet Potato & Cauli Lettuce Wraps with Cucumber, Cilantro & Peanuts
Lettuce wraps have quickly found their way into our hearts here at HF. We just can’t get enough of that cool crunch! For this vegan spin, you’ll roast cauliflower and sweet potato until just tender, then brush with a sweet soy-chili-lime sauce, and pop them back in the oven until glazed. Nestle the filling into crisp lettuce leaves, top with seasoned cucumbers, and sprinkle with peanuts, cilantro, and a bright squeeze of fresh lime juice, for a light-yet-filling plant-based dinner dynamo.
Prep: 35 mins
Cook: 10 mins
Servings: 4
Ingredients
2 servings
4 servings
- 1 sweet potato
- 10 oz cauliflower florets
- 1 tsp garlic powder
- 1 lime
- 1 baby lettuce
- 1 mini cucumber
- 0.5 oz peanuts
- 0.25 oz cilantro
- 4 tbsp sweet soy glaze
- 1 oz sweet thai chili sauce
- 5 tsp rice wine vinegar
- 10 oz ground turkey
- salt
- pepper
- 2 tsp cooking oil
- 2 sweet potatoes
- 20 oz cauliflower florets
- 2 tsp garlic powder
- 2 limes
- 2 baby lettuces
- 2 mini cucumbers
- 1 oz peanuts
- 0.5 oz cilantro
- 8 tbsp sweet soy glaze
- 2 oz sweet thai chili sauce
- 5 tsp rice wine vinegar
- 20 oz ground turkey
- salt
- pepper
- 2 tsp cooking oil
Instructions
- • Adjust rack to top position and
preheat oven to 425 degrees. Wash
and dry produce.
• Dice sweet potato into ½-inch pieces.
Cut cauliflower florets into bite-size
pieces if necessary.
Open package of chicken and drain
off any excess liquid. Heat a drizzle
of oil in a large pan over medium-high heat. Add chicken or turkey;
season with salt and pepper. Cook,
stirring frequently, until browned
and cooked through, 4-6 minutes. - • Toss sweet potato and cauliflower on
a baking sheet with a drizzle of oil,
garlic powder, salt, and pepper.
• Roast on top rack until browned and
tender, 20 minutes. - • Meanwhile, quarter lime. Trim and
discard root end from lettuce; separate
leaves. Roughly chop peanuts.
Roughly chop cilantro.
• Halve cucumber lengthwise; slice
into ½-inch-thick half-moons.
Season with salt. - • In a small bowl, whisk together sweet
soy glaze, chili sauce, half the vinegar
(all for 4 servings), and juice from half
the lime. - • Once veggies have roasted
20 minutes, remove sheet from
oven. Drizzle with sweet soy mixture
and carefully toss to combine.
• Return to top rack and roast until
veggies are glazed, 3-5 minutes more. - • Divide lettuce leaves between plates;
fill with glazed veggies. Top with
seasoned cucumber, peanuts, and
cilantro. Serve with remaining lime
wedges on the side.
Add chicken or turkey to lettuce
leaves along with glazed veggies.
Ground Turkey is fully cooked when internal temperature reaches 165°.