Farmers Market Lettuce Cups

Lettuce cups featuring all of the produce from Monday’s farmers market trip.  These are so easy to throw together for a small lunch or as a quick snack! The recipe is super flexible and it’s meant to utilize ingredients that you might already have in your fridge. If you don’t have cucumbers.. maybe sub carrots. No brussels sprouts? try sweet potato! Not a fan of vegan meat? Throw in some tempeh or tofu instead!

Farmers Market Lettuce Cups

Prep Time15 mins
Cook Time20 mins
Course: Main Course, Side Dish
Servings: 1 serving


  • 1/2 cup broccoli florets
  • 1/2 cup brussels sprouts - quartered
  • 3 tbsp nutritional yeast
  • 1 tbsp olive oil
  • salt and pepper to tast
  • 3 huge butter head lettuce leafs
  • 3 tbsp beet hummus - can sub regular hummus.
  • 1/2 cup vegan ground beef
  • 1 baby cucumber - slices
  • 1 radish - sliced
  • 1 tbsp pine nuts

Avocado yogurt dressing

  • 1/2 avocado
  • 1/3 plain yogurt - i used soy
  • 1 tsp lime juice
  • 1 clove garlic
  • 1 cup fresh cilantro
  • 1 tbsp olive oil
  • 1/4 cup water
  • salt - to taste


  • Preheat the oven to 350. Toss the broccoli, brussels, nutritional yeast, olive oil & salt. Arrange on a baking sheet & roast for 20 minutes, re-tossing halfway. Remove from oven once they start to get crispy.
  • Make the avocado dressing by blending everything on high for a minute.
  • Assemble the lettuce cups by spreading a tablespoon of hummus on each leaf, then stack the roasted veggies, vegan beef, cucumbers and radishes. Then sprinkle pine nuts and flax seeds all over. Finish off with a drizzle of avocado yogurt!

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