PVT, Kale and Avocado Breakfast Wrap
How about a high-protein vegetarian breakfast wrap?
This wrap demonstrates how easy it is to prepare PVT Grounded! I seasoned it with curry and smoked paprika — it’s delicious! Add some kale and avocado, then serve with a creamy tahini and lemon sauce.
It’s a really great lunch!
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- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Servings: 2 portions
Ingredients
Creamy Tahini and Lemon Sauce
- 2 tablespoons (30 ml) vegenaise or mayonnaise
- 2 tablespoons (30 ml) tahini
- 2 tablespoons (30 ml) lemon juice
- 1 small clove of garlic, minced
- 2 teaspoons (30 ml) honey
- 1/4 teaspoon (1.25 ml) salt
Curry PVT
- 1 teaspoon (5 ml) curry powder
- 1/4 teaspoon (1.25 ml) turmeric
- 1/2 teaspoon (2.5 ml) smoked paprika
- 1/2 teaspoon (2.5 ml) salt
- 1 cup (40 g) PVT Grounded
- 1/2 cup (125 ml) water or vegetable broth
- 1 tablespoon (15 ml) sambal oelek or sriracha
Wrap
- 3 cups (180 g) chopped kale
- 1/4 cup (10 g) chopped fresh cilantro or basil
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 ml) olive oil
- Honey drizzle
- 1/4 teaspoon (1.25 ml) salt
- 2 large wraps
- 1 avocado, sliced
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Preparation
Creamy Tahini and Lemon Sauce
- Combine all the cream sauce ingredients in a small bowl.
Curry PVT
- Combine all the PVT ingredients in a bowl. Leave to stand for 5 minutes.
Wrap
- In a bowl, mix together the kale, coriander, lemon juice, olive oil, honey and salt.
- Spread the curried PVT mixture over the centre of both wraps. Add the kale salad, followed by the avocado. Roll up tightly.
- Heat a little oil in a frying pan over a medium-high heat, then brown the wraps for a few minutes on each side. Cut the wraps in half and serve with creamy tahini and lemon sauce.
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