Rainbow Taco Boats “Raw-Maine”

This is the first thing that came to my mind when you asked for more heat-free / no-cook dinners!

You haven’t really lived if you’ve not had romaine-taco boats! You may have lived, but I’m sure you haven’t had the most delicious, fresh dinner.

The recipe is easy to prepare, only requiring ten ingredients and 15 minutes. No cooking is required!

Romaine leaves are a healthy, crunchy alternative to traditional taco shells. They’re perfect for storing all the goodness.

I chose beet hummus. If you want to keep them raw, either leave out the hummus (or make your own) or use sprouted hummus.

Then, add fresh vegetables of all colors for a colorful, crunchy, and nutritious filling.

Hemp seeds can be added as an optional extra, and they provide even more health benefits. Last but not least is the sauce.

You can choose between a savory and sweet dressing with my 10-minute Chimichurri or a tangy-sweet with my 4-ingredient Tahini Dressing (recipe below). I prefer the tahini-based sauce. You can’t go too wrong with either!



  • One head of romaine lettuce (organic if possible // divided into individual leaves // large stems removed).


  • Use plain hummus instead of beet hummus.
  • Half a cup of cherry tomatoes
  • Alfalfa Sprouts – 1/2 cup
  • I used my medium-toothed mandolin blade to shred the carrots.
  • Red cabbage sliced thinly to 3/4 cup
  • One medium ripe avocado (cubed)
  • 1 Tbsp hemp seeds (optional)


  • Use raw untoasted tahini to keep the recipe basic.
  • Lemon juice 2 tbsp
  • Maple syrup, 1 tbsp
  • 1 pinch sea salt (optional)
  • Water (to thin)


  • To make hummus first, use either my 5 Minute Plain Hummus or Roasted Beet hummus. (I used raw instead of roasted beets). Use a natural, sprouted hummus dip to keep the recipe basic.
  • Add tahini to a small bowl, along with maple syrup, lemon juice, and salt. Whisk to combine. Add water, 1 Tbsp (15ml) per time, until you have a pourable sauce. Add more maple syrup or maple sugar to sweeten, and add more salt to balance the flavor. Transfer to a ramekin, serving dish, or other container.
  • Place lettuce boats in a serving dish and fill with 1-2 tbsp (15-30g) of hummus. Top with avocado, tomatoes, sprouts, and carrots.
  • Serve with tahini on the side or drizzle over. Fresh is best. Keep leftover tacos refrigerated for up to three days. (Add lemon or lime to the avocado to prevent it from turning brown). Tahini will last for up to 4-5 days.

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