Wednesday, May 18, 2016

Thai Taquitos

Wow! These were good. Something I could make regularly. I got the original recipe from Happy Herbivore Meal Mentor. Shown is 1 serving.

12 oz riced cauliflower, thawed
1 onion, diced
2 garlic cloves, minced
½ cup fresh basil, chopped
2 cooked sweet potatoes, mashed
8 whole-wheat flour tortillas

Sriracha Peanut Sauce
2 tbsp hot water
2 tbsp peanut butter
2 tbsp (1-oz) almond milk
2 tbsp sweet red chili sauce
1 lime (juice)
1 tbsp soy sauce
2 tsp rice vinegar
dash garlic powder
dash ground ginger
1+ tsp Sriracha

Sriracha Peanut Sauce

  1. Whisk peanut butter into 2 tbsp hot water until runny. 
  2. Whisk in milk, chili sauce, lime, soy sauce, vinegar, a few dashes of garlic and ginger, and 1 tsp Sriracha. 
  3. Taste, adding more Sriracha as desired. 
  4. Chill.


  1. Preheat oven to 400F, and line a baking sheet with parchment paper. 
  2. Saut√© onion and garlic in oil until translucent. 
  3. Add cauliflower and basil. Cook until soft. 
  4. Transfer to large bowl, and mix with mashed potatoes until well combined. 
  5. Spread ¼-cup of the cauliflower-potato mixture in the center of each tortilla. 
  6. Roll into tight wraps. 
  7. Place seam-side down, and bake 6-10 minutes, or until crisp and browning. 
  8. Cut in half and serve with chilled Sriracha Peanut Sauce.


  • Makes 4
  • Per serving: 391 calories, 6.4g fat, 72.5g carbs, 12.9g fiber, 12.3g sugars, 14.9g protein

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