Lunch/ Recipes

Vegan Cauliflower & Avocado Coconut Wrap

If you’re on the lookout for new, healthy, quick dinner ideas, add these Vegan Cauliflower & Avocado Coconut Wraps to your menu. Light enough for the hot summer days, filling enough to keep you satisfied. Wrapped in Sunfood’s Raw Organic Coconut wraps, these flavor-rich wraps are low carb, gluten free, plant-based, and loaded with healthy ingredients. The spicy and zesty profile of the flavor is a perfect compliment to the roasted cauliflower, which adds a savory and satisfying heartiness to the wraps. You can roast the cauliflower ahead of time, making wrap assembly even quicker. With the perfect mix of flavors and a recipe that is easily modified to satisfy your taste buds, this will surely become a recipe on high rotation.

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Raw Organic Coconut Wraps Raw Vegan Coconut Wraps  Raw Vegan Coconut Wraps

Vegan Cauliflower & Avocado Coconut Wrap

Print Recipe
Serves: 2-3 Cooking Time: 30 minutes

Ingredients

  • ROASTED CAULIFLOWER:
  • 1 small head cauliflower, chopped into small, bite-size pieces
  • 1 Tbsp Sunfood coconut oil
  • 1 – 1 ½ tsp ground cumin
  • ½ - 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Pinch of cayenne (optional)
  • Sunfood’s Pink Himalayan Sea Salt to taste
  • Cracked black pepper to taste
  • FOR SERVING:
  • 4 Sunfood Raw Organic Coconut Wraps
  • ½ cup cooked black beans
  • ½ cup cooked corn
  • 1 large avocado, pitted and sliced
  • ¼ cup chopped cilantro
  • ½ cup pico de gallo
  • 1-2 limes, cut into wedges
  • Salt and pepper to taste

Instructions

1

Preheat oven to 400 degrees F. In a large bowl, toss the chopped cauliflower with the coconut oil, cumin, paprika, garlic powder, cayenne, salt and pepper (adjust amount of spices to taste). Toss until spices are evenly distributed and roast for 25 minutes.

2

Warm coconut wraps in a pan on low heat, one at a time, or place on a baking sheet in the warm oven for a few minutes.

3

Lay a few slices of avocado on each warmed wrap.

4

Top avocado with black beans, corn, and cilantro.

5

Sprinkle with salt and pepper and drizzle with a squeeze of lime juice.

6

Layer on the roasted cauliflower and the pico de gallo.

7

Drizzle with another squeeze of lime juice, and serve.

Recipe and photos created by Paola Mcconnell.

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