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.