Description
Delight in colorful grain-free spring rolls wrapped in vibrant rainbow chard, filled with spaghetti squash and fresh veggies for a light, refreshing meal.
Ingredients
- 1 bunch rainbow chard
- 1 spaghetti squash
- 1/2 cup fresh mint leaves
- 1/2 cup fresh Thai basil or basil leaves
- 2 cups purple cabbage, finely shredded
- 2 cups carrots, cut into thin strips
- 1 red bell pepper, deseeded and cut into thin strips
Instructions
- Carefully remove the stems from the chard leaves and set them aside.
- Soak the chard leaves in cool water to clean them thoroughly.
- Roast the spaghetti squash until tender and scrape its flesh into ‘noodles’.
- Slice the chard stems into thin strips and set aside.
- Lay out a chard leaf, place some spaghetti squash noodles, purple cabbage, carrots, mint, and basil in the center.
- Roll the leaf, tucking in the ends while securing the fillings inside.
- Serve with Sweet Potato Peanut Sauce for dipping.
Notes
Ensure chard leaves are fresh and pliable for easy rolling. Consider additional fillings like cucumber or avocado for variety.