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Leafy Lettuce Taco Wraps with Red Quinoa and Purple Potato

Today marks three full weeks of vegan dinners in my household, thanks to a strong wake up call from our viewing of “What the Health”.  I’ve been plant-based and about 80% vegan for many years, but this was the first time I could get the family on board with it fully. As you can imagine, as time has gone on, we’ve had to get more and more creative with our options to keep everyone interested! Pulling inspiration from blogs, social media, and vegan chefs we pulled this recipe together and adjusted it to our liking. The result was a very filling, super fresh tasting, and delicious vegan dinner (with even a little leftover for my lunch the next day).

Photo credit & recipe inspiration: Adam Kenworthy

Leafy Lettuce Taco Wraps 

Serves 4


1 head leafy romaine lettuce

2 cups Peruvian purple potatoes, diced into ½ inch cubes

2 cups cauliflower, broken into small florets

2 tsp. taco seasoning (chili, cumin, garlic, onion, paprika powders blended or you can buy store bought)

3 T. olive oil

1 cup red quinoa, cooked

5 green onions, white parts sliced thin (you can save green parts for garnish)

1 cup black beans, cooked and drained

¼ cup tomato sauce

¼ cup fresh chopped cilantro

1 avocado, diced

¼ cup toasted pumpkin seeds

sea salt and cracked pepper


Preheat oven to 425 degrees. Line baking sheet with parchment paper. Prep the cauliflower and potatoes, then add to a mixing bowl where you will toss in 2 T. olive oil, large pinch sea salt, and taco seasoning blend. Pour this mixture evenly on the lined baking sheet and cook until fork tender, approx. 20 minutes.

While veggies cooked, prepare red quinoa according to package directions. Gently rinse and pat romaine leaves dry, place in fridge until ready to assemble your wraps.

In a large skillet, warm 1 T. oil over medium heat, add green onions and black beans and sauté until onions are softened and beans are warmed throughout. Season with a generous pinch of sea salt and add the tomato sauce and red quinoa.

When veggies are cooked, remove from oven and fold these into your quinoa black bean mixture. Adjust seasonings to taste and mix in the toasted pumpkins seeds. Top with fresh herbs (I used cilantro) and avocado cubes.

Scoop the filling into the lettuce cups and enjoy warm or cold.



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