By milenaveleva
Roasted Veggie Lettuce Wrap + Pomegranate Relish - Bryan Johnson's Blueprint
Updated at: Sat, 03 Feb 2024 23:48:42 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
49
High
Nutrition per serving
Calories723 kcal (36%)
Total Fat26.9 g (38%)
Carbs113.3 g (44%)
Sugars39.1 g (43%)
Protein22.1 g (44%)
Sodium939.5 mg (47%)
Fiber34.6 g (124%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Veggies
1white sweet potato
1 headcauliflower
small
1bulb fennel
1 headbutter lettuce
1white sweet onion
4radish
1jalapeno
Fruits
Seeds
Herbs
Spices
Oils
Instructions
Roasted veggies
Step 1
Chop the sweet potato, cauliflower, fennel, and white onion.
Step 2
Combine and place on a baking sheet. Drizzle the olive oil and squeeze the lemon juice on top of the veggies.
Step 3
In a small bowl, combine the smoked paprika, cumin powder, and pepper. Grate the ginger.
Step 4
Sprinkle the seasoning, ginger, and fresh herbs on top of the veggies. Give it a good toss.
Step 5
Bake in the oven on 180C° for 45 minutes or until the veggies are tender.
Pomegranate relish
Step 6
While baking, finely chop the radishes and mint. Toss together in a small bowl with the pomegranate seeds for the pomegranate relish.
Finishing-up
Step 7
Wash the butter lettuce and lay out 6-8 leaves for wraps.
Step 8
To assemble, add 1/2 cup of roasted veggies a spoonful of the pomegranate relish, a few slices of jalapeňo, and a sprinkle of toasted pumpkin seeds.
Step 9
Thinly slice the jalapeno and chop the toasted pumpkin seeds.
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