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VEGAN WRAP WITH BEANS, BUTTERNUT SQUASH AND AVOCADO

HOW TO STEAM & ROAST BUTTERNUT SQUASH Steam: Bring 1 inch of water to boil in a large pan fitted with a steamer basket. Add squash. Cover and steam until soft, about 15 minutes. Roast: Cut the butternut squash in half lengthwise and place flesh side down on a parchment paper-lined baking sheet. Bake at 375 F for about 40 minutes or until it’s soft and cooked through.
COOK TIME 15 minutes
SERVES 4

Ingredients

  • 3 cups butternut squash steamed or roasted
  • 1 cup good quality canned red kidney beans drained
  • 1 avocado peeled, pitted and thinly sliced
  • 4 medium tortilla wraps
  • Sea salt and freshly ground black pepper
  • Juice from 1 lime
  • 2 radishes thinly sliced
  • 3 cups cherry tomatoes, sliced
  • 1 cucumber thinly sliced
  • 2 cups shredded Romaine or Bibb lettuce baby arugula or micro greens, to garnish
  • 1/2 teaspoon cumin
  • Sesame seeds to garnish
  • Tahini sauce to serve
  • ¼ cup smooth tahini*
  • 3 Tbsp water more if needed
  • 2 Tbsp fresh lemon juice
  • 3 Tbsp extra-virgin Greek olive oil
  • 1 small garlic clove grated
  • Sea salt to taste

Instructions

  1. In a small bowl, prepare the sauce by whisking together the tahini, water, lemon juice, olive oil, garlic, and salt until smooth.
  2. Assemble the wrap by adding butternut squash, red kidney beans, tomatoes, cucumbers, avocado, and the microgreens, arugula or lettuce. Drizzle with the lime juice, season with cumin, salt and pepper and sprinkle sesame seeds. Fold it up and grill on a griddle or panini press. Serve.