NOTES

  • Click here for our Roasted Garlic, Lemon, Parsley, and Tahini Sauce.
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Ingredients

  • 1 1/2 Cups leftover cooked Grain such as Brown Rice, heated and cooled to room temperature
  • 12 each Swiss Chard or Collard Greens, the bottom ribs removed
  • 1 Red Bell Pepper, cut into thin strips
  • 1 Cup sliced Red Cabbage
  • 1/2 Cup grated Carrot
  • 1 each Avocado, cut into 12 strips
  • 1/2 sliced Red Onion
  • 1/4 Cups Chopped Cilantro or Basil
  • 1 Cup Sprouts
  • 1 Cup VEBA Roasted Garlic Lemon Parsley Tahini Sauce (recipe in Notes)

Directions

  1. Fill a large bowl with 1/2 ice and 1/2 water. Fill a large pot with water and bring it to a boil. Cook the chard or collard leaves for 20-30 seconds and drop into the ice water. Cool for about a minute and transfer to a baking sheet lined with a dish towel and pat dry.
  2. On the bottom third of each leaf; spread 2 Tbsp. of the cooked grains; leaving a little room on either side. Place a little of each vegetable on top of the grain. Roll one flip upward, then tuck in the sides and continue rolling as you would if rolling a burrito or eggroll. Repeat with all of the leaves.
  3. Serve with VEBA Roasted Garlic Lemon Parsley Tahini Sauce (recipe in Notes).

Nutritional Facts

Calories
304 Cal
Fat
8.8g (1.5g Saturated Fat)
Carbohydrates
50.8g
Fiber
8.4g
Sugar
4.5g
Protein
8.8g
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