1 lb Brussel Sprouts, sliced in 3
1/4 cup coconut oil
1 head crimson leaf lettuce
1 crimson bell pepper
1 tsp. cumin
1/2 tsp. pink Himalayan salt
1/4 cup hemp seeds
Step #1: Preheat oven to 400 F.
Step #2: Slice Brussel sprouts the great distance, in 3.
Step #3: Melt coconut oil in oven on cookie sheet.
Step #4: Line cookie sheet with sliced Brussel sprouts and melted coconut oil.
Step #5: Sprinkle with salt and cumin powder.
Step #6: Cook for 10-Quarter-hour after which flip.
Step #7: Place coconut 4 wraps in tinfoil to warmth within the oven for 10-Quarter-hour
Step #8: Rinse and minimize lettuce
Step #9: Slice avocado(s) and crimson bell pepper
Step #10: Toss lettuce, avocado, pepper and roasted Brussel sprouts with Cilantro Lime Vinaigrette (see beneath)
Step #11: Top with hemp seeds
Zest of 1 lime
Juice of two limes
1 garlic clove, grated
1 tsp. chopped cilantro
½ tsp. pink salt
¼ tsp. black pepper
½ cup further virgin olive oil
Step #1: In a mason jar, add the lime zest, juice, garlic, cilantro, sea salt, black pepper and EVOO.
Step #2: Put the lid on the jar and shake till completely mixed.
Step #3: Toss with veggie wrap substances (or the rest!).
Step #4: Serve vegetable combination on heat wraps. Enjoy!
***The vitamin information for this recipe is predicated on the linked substances above**