Vegan Wrap With Beans, Butternut Squash And Avocado

Name: Vegan Wrap With Beans, Butternut Squash And Avocado
Cook time: 15 min
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

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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.

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Vegan Wrap With Beans, Butternut Squash And Avocado

By Diane Kochilas

Cook Time 15

Servings

Beans & Pulses, Dairy Free, Greek – Inspired, Mediterranean, Mediterranean Diet, Recipes, Snacks, The Ikaria Diet, Vegan, Vegetables

Cook Time 15

Servings

Beans & Pulses, Dairy Free, Greek – Inspired, Mediterranean, Mediterranean Diet, Recipes, Snacks, The Ikaria Diet, Vegan, Vegetables

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

In a small bowl, prepare the sauce by whisking together the tahini, water, lemon juice, olive oil, garlic, and salt until smooth.
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.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Vegan Wrap With Beans, Butternut Squash And Avocado