Whole30 lunch idea: these drool worthy thai lettuce wraps, stuffed with roasted sweet potato, rainbow mango slaw, and the best thai “peanut” sauce you ever had. Easy, healthy, and delicious! A great paleo lunch for on the go. 

• 2 medium/large sweet potatoes peeled and cut into 1/2" cubes
• 1 yellow bell pepper julienned
• 1 red bell pepper julienned
• 1 medium mango diced
• 1/2 cup chopped cilantro
• 1/4 cup chives or green onions minced
• 1 head butter lettuce
• lime wedges for topping
• white sesame seeds for topping

• 1/2 cup peanut butter or almond butter for whole30
• 1/3 cup coconut aminos
• 1/4 cup distilled white vinegar
• 1/4 cup sesame oil
• 2 tablespoons red chili paste
• 1-3 teaspoons lemongrass paste to taste
• 2-4 tablespoons water
• 4 large medjool dates pitted
• 1-2 large knobs of fresh ginger to taste
• 1-2 medium garlic cloves

Protein: If you want more protein, you can sub half the sweet potatoes for chicken breast cubes or ground chicken.

Protein: If you want more protein, you can sub half the sweet potatoes for chicken breast cubes or ground chicken.

• 2 medium/large sweet potatoes peeled and cut into 1/2" cubes
• 1 yellow bell pepper julienned
• 1 red bell pepper julienned
• 1 medium mango diced
• 1/2 cup chopped cilantro
• 1/4 cup chives or green onions minced
• 1 head butter lettuce
• lime wedges for topping
• white sesame seeds for topping

• 1/2 cup peanut butter or almond butter for whole30
• 1/3 cup coconut aminos
• 1/4 cup distilled white vinegar
• 1/4 cup sesame oil
• 2 tablespoons red chili paste
• 1-3 teaspoons lemongrass paste to taste
• 2-4 tablespoons water
• 4 large medjool dates pitted
• 1-2 large knobs of fresh ginger to taste
• 1-2 medium garlic cloves

1. Puree ingredients for sauce in a high speed blender until completely smooth.
2. Heat cast iron skillet over medium heat on the stove. Cook cubed sweet potatoes on medium heat in a little water or oil until soft- I cook mine about 15 minutes until golden on the outsides. Add half the sauce and cook for another 3-5 minutes until crispy. Then set aside.
3. In a bowl add julienned peppers, cilantro, chives, diced mango, the rest of sauce and toss.
4. Wash and prepare lettuce leaves. I layer two leaves per wrap. Then layer on a scoop of the mango pepper slaw, sweet potatoes, and top off with sesame seeds, more chives, cilantro, and a squeeze of lime juice. Makes about 10-12 wraps