These P.F. Chang’s inspired lettuce cups make an excellent meal or appetizer! Tender lettuce cups are filled with whole food ingredients such as butternut squash, black beans, roasted corn, red bell peppers and spices. These lettuce cups are an easier, healthier and way more delicious version of P.F. Chang’s original. Plus, these are vegan, gluten free, and dairy free. I hope you enjoy these as much as I do.
3 cups riced cauliflower
1 red onion, diced
4-5 cloves garlic, minced
1 red bell pepper, diced
1 cup roasted corn
1 15oz. can salt free black beans, rinsed & drained
1 butternut squash, cubed & lightly steamed
2-3 tablespoons ground cumin (more or less to taste)
1/4 cup fresh lemon juice
3-4 tablespoons of your favorite hot sauce, sweet chili sauce or flavored balsamic vinegar like sweet heat from California Balsamics
1 small bunch fresh cilantro, chopped
Butter living lettuce cups
1-In a large non-stick skillet, over medium high heat, add the chopped onion. Sauté the onions until well caramelized. Add small amounts of water as needed.
2-Next to the same pan, add garlic, red bell pepper, corn, black beans, and butternut squash. Toss gently and turn down the heat just a bit. Cook for a few minutes.
3-Now add the riced cauliflower and gently toss until well combined. Cover and cook for additional 10 minutes or until the cauliflower has cooked. If you see everything sticking to the bottom of the pan, add a little water and gently toss.
4-Turn the heat off, add the lemon juice, and cumin. Toss until well combined. Next add sweet heat balsamic vinegar and cilantro and toss until well combined.
5-Spoon the mixture into individual lettuce leaves. Top with remaining cilantro if desired. Enjoy immediately!