These Middle Eastern Sweet Potato Wraps by Green Kitchen Stories make a hearty and delicious lunch.
This Middle Eastern Sweet Potato Wraps recipe is reproduced from Green Kitchen at Home by David Frenkiel and Luise Vindahl (Hardie Grant, £25) Photography by David Frenkiel .
A word from David & Luise . . .
“We didn’t grow up eating sweet potatoes, as they have only become popular in Scandinavia during the last decade. But we sure are making up for it now.
Roasted sweet potato slices are on weekly rotation in our home and we use them in a variety of recipes – tucking them into salads, mixing them with cooked lentils as a hearty dinner, placing them inside mayo sandwiches, or in wraps like this one here.
The boiled eggs make it a more substantial meal; dates, pomegranate, feta add a burst of flavours and lettuce and cucumber keep it light and fresh. A green smoothie (page 63) is the perfect accompaniment.”
Middle Eastern Sweet Potato Wraps [vegetarian] by Green Kitchen Stories
- baking tray
- 1 small sweet potato
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp extra-virgin olive oil
- 2 wholegrain or buckwheat tortillas or flatbreads
- 2 small handfuls of mixed lettuce
- 10 slices cucumber
- 2 free-range hard-boiled eggs – peeled and quartered
- 2 soft dates – pitted and thinly sliced
- 40 g feta, crumbled
- ¼ pomegranate – seeded
- 2 Tbsp tahini
- sea salt and freshly ground black pepper
- Preheat the oven to 200C (400F/Gas mark 6) and line a baking tray with parchment paper.
- Wash and dry the sweet potato then slice it into 5 mm (1⁄8 inch) thick rounds (with the skin on). Put the rounds in a bowl along with the spices, salt, pepper and oil and toss until well coated. Spread the sweet potato out in a single layer on the baking tray and bake for 20–30 minutes or until soft and golden with crispy edges. Turn the slices over halfway through the cooking time to ensure that they bake evenly. Remove from the oven and set aside while you start assembling the tortillas.
- Heat the tortillas in the oven for a couple of minutes then lay them flat on a board.
- Fill the centre of each tortilla with a line of the lettuce, then top with the baked sweet potato, followed by the cucumber, eggs, dates and feta and, finally, a sprinkling of the pomegranate seeds, a drizzle of the tahini and a pinch of the salt and pepper. Gently fold the bottom of each tortilla up to cover part of the filling, before folding one side in towards the centre, followed by the other. Enjoy!
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