Roasted Sweet Potato & Chickpea Wraps
Rated 5.0 stars by 1 users
Servings
4-5
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
3 stems curly kale, chopped
4-5 large tortillas
1 sweet potato, peeled and cubed
1 can chickpeas, rinsed and drained
1⁄4 cup red onion, diced
1⁄2 cup feta, crumbled
1 Tbsp olive oil
1⁄4 tsp garlic powder
1⁄4 tsp onion powder
Dash of cayenne
1⁄2 tsp salt
1 Tbsp apple cider vinegar
Freshly cracked black pepper, to taste
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1⁄4 cup Soom Premium or Organic Tahini
1 Tbsp maple syrup
1.5 Tbsp dijon mustard
2 Tbsp apple cider vinegar
1 clove garlic, minced
2 -3 Tbsp water
1⁄2 tsp salt
Freshly cracked black pepper, to taste
Maple Dijon Tahini Dressing
Directions
Preheat the oven to 425°F.
Use your hands to massage 1 Tbsp apple cider vinegar and 1⁄2 tsp salt into the kale for about 30 seconds until it is slightly wilted and tenderized. Place in the fridge.
To a sheet pan add the sweet potato, olive oil and season with garlic powder, onion powder, dash of cayenne, salt, and pepper. Using your hands, toss the sweet potatoes with the oil and seasonings.
Roast for 20- 25 minutes or until the sweet potatoes are fork tender and browned.
While the sweet potatoes roast, whisk together the Maple Dijon Tahini Dressing ingredients in a mixing bowl, except the water. Mix in the water 1 Tbsp at a time, until desired consistency is achieved.
To the bowl with the dressing add chickpeas, feta, and red onion. Gently mix together.
To assemble, lay the tortilla down on a piece of parchment paper. Add kale, sweet potatoes, and the chickpea feta mixture to the center of the tortilla. Tuck the bottom edge up and over while simultaneously folding the sides in, rolling the tortilla up. Wrap in the parchment paper, slicing in half to serve. Enjoy!
Wraps can be kept in the fridge, wrapped in foil or a sealed container for up to 4 days.
Recipe & Photography: Angelica Oles
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