Eat the Rainbow!
One of the easiest ways to check if you are eating a healthy diet full of vital micronutrients is to make sure you are “eating the rainbow”—eating a wide variety of colors of fruits and vegetables. Each color often represents a different set of micronutrients, so getting the entire rainbow of colors in your diet helps you to get all the nutrients you need. Plus, having a colorful plate is fun and keeps food interesting!
Try these rainbow veggie wraps for an extra-colorful appetizer or side dish. Using already-prepared and chopped or spiralized vegetables from the supermarket can save on prep time. Use whatever you have on hand—it does not have to be these vegetables and fruits that are listed here! This is a great way to use up produce you have sitting in the refrigerator. Add a protein food of choice, such as extra firm tofu, to make it more substantial!
Rainbow Veggie Wraps
Yield: 2 Servings (Approximately 2 rolls each) / Total Time: 30 minutes
½ large carrot
½ beet, roasted
½ bell pepper
1 cup greens, such as arugula or mint
½ champagne mango
4 small rice paper wraps
2 tbsp unsalted peanut butter
2 tsp low sodium soy sauce
1 tbsp lemon juice
1 tbsp maple syrup
¼ tsp garlic powder, or fresh garlic
¼ tsp ginger powder, or fresh ginger
Water to thin
Wash all produce, and slice carrot, roasted beet, bell pepper, and mango into thin pieces.
Dip a rice paper wrap into the water so it becomes soft and pliable. Quickly remove from water so it does not become too soft.
Place a small amount of carrot, beet, bell pepper, mango, and greens on the rice paper wrap, being careful not to over-fill, and leaving enough produce for the other three wraps.
Roll the produce inside the wrap, tucking in the sides to keep everything in.
Repeat with the other three wraps and the rest of the produce.
Mix the peanut sauce ingredients together in a small bowl.
Serve veggie wraps with peanut sauce, and enjoy!
Approximate Nutrition Information per serving:
Calories per serving: 264 (for two wraps with half the peanut sauce)
Fat per serving: 9g
Protein per serving: 8g
Total Carbohydrate: 43g
This month's recipe contribution comes Louisa Paine, MAC's new Registered Dietitian!
Personalizing recipes is one of our specialties! Contact the MAC Nutrition team today.