These lettuce cups are a great way to have a simple, healthy lunch when you’re tired of using lettuce for salads. The potatoes add a nice sweetness that breaks up the strong, savory bases. For an earthy, nutty flavor, opt into the miso base. If you’re looking for something spicier and packed with flavor, go for the chili base.
1 head of organic lettuce
1 block extra firm organic tofu, drained and cut into ½ to ¾ inch pieces
4 cups organic sweet potato, cut into ½ inch pieces
3 shallots, thinly sliced (optional)
3 garlic cloves, minced
2 tsp paprika
½ tsp cumin
½ tsp ground coriander
2 tbsp tomato paste
1 tsp cayenne pepper
3 tbsp miso
1½ tsp honey, to taste
½ tsp mirin
1 tsp ginger, minced
1 cup cooked white rice
Olive oil, for cooking
Sesame oil (optional)
Sliced avocado, crumbled queso fresco, cilantro, chili flakes, lime wedges, scallions, and toasted sesame seeds (for serving)
This recipe was created by Local Roots Recipe Contributor Rachel He (@rachelyhe)
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