Lunche for 2

Chard Cauliflower Carrot Wraps

Name: Chard Cauliflower Carrot Wraps
Total time: 15 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tsp oil; 2 cups packed chopped rainbow chard; 1 cup grated cauliflower; 1/2 cup grated carrot; 2 tbsp chopped cilantro; 2 tbsp grated ginger; 1/2 tsp carom seeds; 1/2 tsp cumin powder; 1/2 tsp salt; 1/2 tsp chili flakes

Chard leaves hold a quick sauté of cauliflower, carrot, ginger, cilantro, and warm spices.

Typical price

$3.18for 4 servings

$0.80 per serving$3.18 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: veganricha.com

15 minstart to table
Easydifficulty
2servings as written
$typical cost tier

Indian Vegetarian Vegan Dairy-free Gluten-free Low-carb Budget Lunches Back to school

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Bok choy and napa cabbage$1.99/lb typical	0.25 lb	$0.50Typical price
Cauliflower$3.29 each typical	a little	$0.48Typical price
Carrots$1.09/lb typical	0.15 lb	$0.15Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.09Typical price
Fresh ginger$0.40/oz typical	0.5 oz	$0.20Typical price
Nuts and seeds$0.70/oz typical	a little	$0.03Typical price
Total for the servings shown		$1.59

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blends

Not included in the cost.

Ingredients

1 tsp oil
2 cups packed chopped rainbow chard
1 cup grated cauliflower
1/2 cup grated carrot
2 tbsp chopped cilantro
2 tbsp grated ginger
1/2 tsp carom seeds
1/2 tsp cumin powder
1/2 tsp salt
1/2 tsp chili flakes

Steps

Set aside two large chard leaves and chop the remaining chard.
Heat the oil in a large skillet over medium heat, then toast the carom and cumin seeds for 30 seconds.
Add the chopped chard, cauliflower, carrot, ginger, salt, and chili flakes, then cook for 5 minutes.
Stir in the cilantro and cook for 1 minute.
Spoon the warm filling onto the chard leaves, fold in the sides, and roll them tightly.