Vegan Sweet Potato, Chickpea & Guacamole Wrap
Ingredients:
For the Sweet Potatoes:
- 1 medium sweet potato, peeled and cut into small cubes
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tbsp olive oil
- Salt to taste
- For the Roasted Chickpeas:
- 1 can chickpeas, drained and rinsed
- 1 tsp paprika
- 1 tsp curry powder
- 1 tbsp olive oil
- Salt and pepper to taste
For the Wrap:
- 1 cup kale, blanched
- 2 tbsp hummus
- 1 large tortilla wrap
- Guacamole:
- 1 ripe avocado
- 1 small tomato, finely diced
- 1/4 small red onion, finely diced
- 1 tbsp fresh lime juice
- Salt and pepper to taste
Instructions:
Prepare the Sweet Potatoes:
Preheat the oven to 400°F (200°C).
In a mixing bowl, toss the sweet potato cubes with cinnamon, cumin, olive oil, and salt.
Spread the sweet potatoes evenly on a baking sheet.
Roast for 25-30 minutes, flipping halfway through until the sweet potatoes are tender and slightly crispy.
Roast the Chickpeas:
While the sweet potatoes are roasting, prepare the chickpeas.
In another mixing bowl, toss the chickpeas with paprika, curry powder, olive oil, salt, and pepper.
Spread the chickpeas on a separate baking sheet.
Roast for 20-25 minutes, shaking the pan occasionally to ensure even cooking. The chickpeas should be crispy and golden brown.
Blanch the Kale:
Bring a pot of water to a boil.
Add the kale and blanch for 2-3 minutes until it turns a vibrant green.
Drain the kale and set it aside.
Make the Guacamole:
In a small bowl, mash the avocado until smooth.
Add the diced tomato, red onion, lime juice, salt, and pepper. Mix well.
Assemble the Wrap:
Lay the tortilla flat on a clean surface.
Spread the hummus evenly across the center of the tortilla.
Add a layer of blanched kale.
Top with roasted sweet potatoes and chickpeas.
Add a generous spoonful of guacamole on top.
Wrap It Up:
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom.
Slice the wrap in half if desired and serve immediately.
