Food Combining: Roasted Veggie Wraps
Posted March 12th, 2010 by noelle | View Comments
This is one of my favorite lunch meals during these colder winter days. And it’s a perfectly well combined meal, which helps the body with efficient digestion.
If you are in a rush, you could also saute the vegetables instead of roasting them.
Roasted Veggie Wraps
Serving Size: 1
Ingredients
2 cups broccoli (sliced)
1 cup cauliflower (sliced)
1 tablespoon good olive oil
course sea salt
1/2 avocado
1/2 lemon, juiced
2 tablespoons of your favorite salsa
Directions
Pre-heat the oven to 400 degrees. Take the broccoli and cauliflower and lightly coat them in a bowl with the olive oil and a sprinkling of coarse sea salt. Then place the vegetables on a baking sheet. Line the baking sheet with parchment paper if you would like to save on clean up. Roast the vegetables for 20-25 minutes, or until the florets are slightly caramelized. You may also keep the broccoli and cauliflower raw if you prefer. For myself, I do half of the vegetables raw and half of them cooked most often.
Meanwhile, gently rinse the lettuce leaves and place them on a dish. Then take the avocado, lemon, and salsa and mix these ingredients together in a bowl to create a dressing.
Remove the broccoli and cauliflower from the oven, and let them rest for a few minutes. Then place the vegetables delicately into the buttery lettuce leaves. Top with the guacamole dressing.
Enjoy!
